So, it’s kind of a funny story.
A few weeks ago, I settled into my seat at the breakfast table while I read a Bon Appetite article about projected food trends for 2016. Number one on the list? Oatmeal 2.0–fancy/semi-fancy, hearty, healthy, loaded with goodies oatmeal.
Guess what I was eating for breakfast while I read the article?
I’ve been doing different versions of this oatmeal hot cereal ever since I read Jamie Oliver’s Everyday Super Food book last year, where he gives a base idea for how to make a really awesome, filling bowl of oats he calls Granola Dust.
In essence, you really pump things up by adding nuts and seeds to some oats, toasting them till they’re golden and delicious, then pulsing them up with dried fruit and any additional flavors you like (orange zest, cocoa powder, cinnamon, etc.) to make a shelf-stable bin of instant oatmeal 2.0. It’s got extra protein, a boost of healthy fats, and with endless combinations of nuts, seeds, fruit, and add-ins, it’s impossible to get bored.
This has been one of my favorite versions. The rich, deep flavor of the hazelnuts and the tang of the cherries make a gorgeous combination. I love to top mine with almond milk and a handful of frozen berries, but a drizzle of maple syrup or a dollop of raspberry jam are also dynamite.
Maybe the oatmeal trend really will take off this year. Maybe you’ll just be ahead of your time. Either way? Try making up a batch and you’ll understand why I’m such a fan.
Notes on the recipe:
Change It Up. The beauty of this recipe is you can swap out any of the nuts and seeds. Allergic to nuts? Just add more oats or a variety of seeds (chia, poppy, sunflower, etc.) in place of the nuts. Have pecans on hand? No problem. Use what you like. You can easily change it out for different combinations!
Storing. This will make about 8 (1/4cup) servings. Each 1/4-cup serving cooks up into a 1/2 cup portion, which is really filling, thanks to the nuts, seeds, and toppings.Print
- 2 1/2 cups rolled oats (I use Gluten Free oats)
- 1/3 cup hazelnuts
- 1/4 cup almonds
- 1/4 cup raw pepitas/pumpkin seeds
- 1/2 cup dried cherries
- 1 Tbsp cocoa powder
- Place the oats, nuts, and seeds on a baking sheet at 350 degrees for 10-15 minutes, until just toasted. Let cool completely.
- Add toasted oat mixture, dried cherries, and cocoa powder to a food processor or blender. Pulse until the texture is fairly fine. (You can pulse it until it’s almost floury. I like mine with a bit of texture).
- Store in an airtight container for up to 1 month.
- To prepare a serving in the microwave:
- Scoop 1/4 cup oatmeal hot cereal into a bowl with 1/2 cup water. Microwave about 1 minute. Stir in almond milk and any desired toppings.
- To prepare a family-size portion on the stovetop:
- Scoop 1/4 cup oatmeal hot cereal and 1/2 cup water per person into a saucepan. Bring to a simmer and stir regularly, until most of the liquid is absorbed and the cereal is cooked through to your desired consistency. Stir in milk and desired toppings.
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