For a few weeks there, I was pretty sure winter was over. The snow had almost all melted, there were a few days in the 40s and 50s, and I was starting to believe that I would once again crave anything other than warm foods for breakfast. I even spread out a towel on my walkway last month and meditated in the backyard because it was so warm out, despite the snow still covering the yard. I could feel spring coming, deep down in my soul.
For the past few weeks the only warm, sunny moments I’m getting are in the form of liquid sunshine- the kind I make in my own kitchen.
We got another 16+ inches of snow last week, and have had overnight temps in the single digits ever since. These days, my morning and bedtime routine almost always involves a vanilla turmeric latte or coconut oil hot chocolate, and tea is my life blood throughout the day.
On one particularly freezing morning I started heating up the coconut milk and spices for a turmeric latte, then decided I wanted oatmeal for breakfast halfway through. Instead of making a separate pot of oatmeal, I just fused the two recipes, adding oats into the pot of bubbling golden milk. The end result was a pot of oatmeal so good, I kept making it over and over again. I’m still not sick of this oatmeal, either; I made a double batch this Sunday and filled up 4 jars with oatmeal to microwave for a quick & easy breakfast at work throughout the week.
To make this oatmeal, you will need:
coconut milk (or whatever milk you love)
turmeric, cinnamon, ginger, and black pepper
plus whatever toppings you love (I’ve been loving banana, cashew butter, hemp seeds, and a drizzle of maple syrup or raw honey).
The oats, dates, and spices get heated to a boil in the coconut milk, then reduced to the lowest heat setting on the stove and covered for 10 minutes until the liquid has been absorbed and the oats are tender.
The end result is a pot full of thick, golden, perfectly spiced oatmeal. The dates add a hint of caramel-y sweetness, and the full-fat coconut milk makes this oatmeal extra creamy. I happen to love my oatmeal extra thick, but when I make this for Kevin, I add in an extra 1/2-3/4 cup of milk since he is solidly on team soupy oatmeal.
The warm, earthy flavors of turmeric, ginger, and cinnamon makes this oatmeal taste extra satisfying on a cold morning. It also makes each bowl of oatmeal super nourishing, since turmeric is a powerhouse of antioxidants, anti-inflammitories, disease-fighting properties, and brain-boosting compounds. By the way- don’t skip the black pepper. It doesn’t add a noticeable peppery taste to the oatmeal, but helps your body absorb the turmeric better. Or, so the experts say.
I think you’re going to love this oatmeal as much as I do! It’s quick, easy, and loaded with health benefits. Plus, it acts like a warm, comfy blanket that warms you from the inside out when the temperatures outside are refusing to rise above freezing. If you’re reading this from somewhere warm, sunny, and overall spring-y, send some warm vibes my way. Seriously, it’s going to be 7 degrees overnight tomorrow.
- 1 cup oats
- 2 cups canned coconut milk (I used a 13.5oz can plus enough water to make 2 cups)
- 1 teaspoon vanilla extract
- 4 teaspoons turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon black pepper (about 4 grinds on a pepper mill)
- 4 medjool dates, pitted and diced
- Topping Ideas: banana slices, cashew butter, hemp seeds, toasted coconut, ghee, etc.
- 1. Put all ingredients into a medium pot and bring to a boil, stirring occasionally. As soon as the oatmeal boils, turn to the lowest possible setting, cover, and let cook for 10 minutes. Stir the oatmeal once or twice during this time. If oatmeal looks too thick, add extra milk until your desired consistency has been reached.
- 2. Transfer oatmeal into 2 bowls, add desired toppings, and serve immediately. Leftovers keep well for up for 5 days in the fridge.