After a bunch of record breaking spring temperature days in Denver, things have finally gotten a little closer to what I was expecting when I first arrived here. Well, I still haven’t seen a tie died police officer uniform, but there’s still time. There’s snow on the ground, and I suddenly have an excuse to wear the giant winter boots that I’ve been lugging around for the past month. Thank goodness I didn’t take advantage of REI’s super lax return policy last week when I thought that winter was over for good.
I also finally have an excuse to make a winter-esque breakfast bowl that fills my belly and warms my heart. That statement was extremely cheesy, but I’m going to let it stay there. I’ll be honest when I say that I’m not in a very self-editing mood at the moment. I’m saving my energy for the wintery trek back to my temporary pad.
I’ll be completely honest when I say that I didn’t even technically make these this morning. Spoiler alert: this blog is not always written in real time. I made them a few weeks ago, didn’t have time to post about them, and thought it would make a great segue to talk about winter weather and warm breakfast. I’m absolutely starving right now and the thought of this recipe could probably drive me to tears. All I want to do is get some food in my belly. Unfortunately, I’m getting back on track with my diet, and there’s nothing at this Denver coffee shop that I can consume. Can you tell that I get super cranky and whiny when I’m hungry? That shiz is an absolute fact.
I’m a huge fan of mixing cardamom and coconut any time that the situation calls for it. This steel cut oat situation definitely called for it.
- 3.5 cups water
- 0.5 cups almond milk
- 1 cup steel oats
- 1 t cardamom
- 2 T coconut flakes
- 1/4 t cinnamon
- 2 T Honey/maple syrup
- 1/4 C raisins or chopped dates
- Bring water to boil
- Add oats and stir
- Turn heat down to medium low and simmer for 25 minutes
- Add almond milk, cardamom, cinnamon, honey, and raisins
- Stir and simmer for another five-ten minutes