[Here topped with a dollop of coconut yogurt]
So it’s no secret that I love summer. (No, let me rephrase that: I adore summer. I worship summer. I am summer’s acolyte. I wait all year, walking around like Pigpen with a gray cloud floating in my wake wherever I go, until summer finally arrives and the cloud dissipates. I am mad about summer. I’m smitten by it. I’m wild for it. I savor every second of it. I LURRRRRVE summer!!).
There’s nothing like a warm breeze on your bare shoulders; crisp, bright sunlight that lingers until after supper; masses of happy birds chittering outside your windows; or farmers’ market tables heaving with multicolored pyramids of fresh produce to lift a gal’s spirits, that’s for sure. Summer is the time to get outside, eat lots of raw foods, sip languidly on tall libations filled with clinking ice cubes and stress over bathing suits.
So what the heck am I doing posting a recipe for oatmeal–that quintessential wintertime breakfast–at the end of June, you may wonder?
Well, there are a few reasons I chose to post this today. To wit:
- I actually did eat this last week, when temperatures soared into the 30s C (90s F), even though it is summer. Which I adore.
- The combination of fruity tea in which the oatmeal is cooked and chopped kiwi both within and atop this bowl means the recipe practically qualifies as a fresh fruit.
- It’s cooked on the stovetop, so it doesn’t heat up the whole kitchen.
- I recently discovered Lauren’t winsome blog (seriously, you will never need another oatmeal recipe again for the rest of your life) after she posted about my Zucchini Bread Oatmeal, and felt it only polite to try out one of hers, too.
- I was fascinated by the notion of cooking one’s oatmeal in tea!
[See that slight pink hue to the oatmeal? That’s Summer Berries!]
Of course, since I am me (read: incredibly lazy, especially in the morning), I had to switch up the recipe, just a little, to streamline the prep and make it even easier than it already was. The result was an incredibly quick, simple breakfast that cooks up while you mix your morning chia, flax and spirulina concoction (what? you mean not everyone eats chia, flax and spirulina every morning?). I was surprised at how quickly it came together–and how delicious it was!
My final result was a bit different from Lauren’s since I did use steel-cut oats (and I omitted the optional applesauce). The tart raspberry-kiwi flavor combination, paired with creamy, nubby oats, made an absolutely perfect weekday breakfast.
Sitting at the kitchen table with my cup of morning matcha, the Globe and Mail and the birds chirping their approval outside, I couldn’t have asked for a better summer’s morning.
Tea-Steeped Oatmeal with Fresh Kiwi
Adapted from The Oatmeal Artist
Once you try cooking your oatmeal in tea instead of water, you may never go back. The possibilities are limited only by the flavors of tea in your cupboard.
1 fruit-flavored teabag (I used Tetley Summer Berry Herbal)
1 cup (240 ml) water
1/3 cup (80 ml) steel-cut oats
pinch fine sea salt
2 kiwis, peeled and diced, divided
1/2 tsp (2.5 ml) pure vanilla extract, optional
8-10 drops plain or vanilla liquid stevia, to your taste
nondairy milk of choice, to your taste
Pour water into a small pot and begin to heat over high heat. Remove any paper tags from the teabag and place the bag in the water; bring to a boil. Lower heat to medium-low and continue to boil for 10 minutes.
Remove the teabag and add the oats, sea salt, and one kiwi (diced) to the pot. Turn up heat and return the mixture to a boil; as soon as it boils, lower once again to medium-low, cover the pot and allow to cook for 15-20 minutes, stirring occasionally, until the oats are softened but still chewy and most of the liquid has been absorbed.
Stir in the vanilla and stevia and mix well; adjust sweetener to taste. Turn the mixture into a serving bowl and top with the second diced kiwi. Add nondairy milk as desired and serve. Makes one serving. Eat while enjoying the sunshine and the birds.
Suitable for: ACD Stage 2 and beyond, sugar-free, gluten-free, dairy-free, vegan, low glycemic.
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Last Year at this Time: Kale and Quinoa Salad with Fresh Blueberry Vinaigrette (gluten free; ACD Stage 2 and beyond)
Four Years Ago: Butter Tarts, Glorious and Free (of Eggs and Dairy) (not gluten free; ACD maintenance only)
© Ricki Heller, Diet, Dessert and Dogs