When I wake up in the morning, I’m usually starving and as such, breaking the fast (break-fast) is something I take pretty seriously. I start with a glass of hot lemon water, followed by a strong cup of coffee, and then I launch into breakfast. Most days, this meal revolves around nut butter of some sort. I like its high-fat, high-protein profile first thing. But with a chill in the air on the more recent mornings, I’ve been craving something that will stick to my ribs, as they say. This oatmeal with amaranth is my latest breakfast potion. Oatmeal can tend toward boring, but cooked in creamy coconut milk with the addition of amaranth and some A+ toppings (hellooo Ontario apples!!), it’s elevated to a whole other level. The process, though, is still the same–just simmer on the stove. This recipe, if you can call it that, falls into an everyday eats category. If I was a fashion blogger, I might post an instagram picture with a bowl of this and hashtag #OOTD several days of the week. (I probably wouldn’t make a very good fashion blogger, though you should see my new boots. So fly. ) Anyway, it’s a simple offering, but it packs some creamy goodness and it feels good to be making a contribution to the most important meal of the day.
***On an unrelated note: Several months ago, KitchenAid sent me a few of the items from their new line of cookware and the cast iron pot that you see in this post is one of the items I received. You may even remember me gushing about this brightly hued kettle. I have not been asked to post about this, nor is this sponsored in any way. I just wanted to tell you about it because it is a truly wonderful pot that gives some other designer names a run for their money. The truth is, I use it all the time, so I thought I should tell you about how great it is. Because it’s heavy bottomed, it can cook delicate things evenly without burning or sticking, it transfers easily from the stovetop to the oven, and is perfect for any type of slow-cooking or braising. The best part (besides the fact that it’s pretty), is that the lid doubles as grill pan. Seriously! When you flip it upside down there’s a stovetop grill. (Here is a better example of what that looks like.) If you live in an apartment or happen to be in Canada where it’s winter much of the year, this grill pan can come in handy. If you’re starting to make a Christmas list, you might want to put this pot on there.
- 1 cup rolled oats, gluten-free if you prefer
- 3 tbsp amaranth seed (or more oats, if that’s all you have)
- 1 cup coconut milk (I use light, just be sure check the ingredient list to make sure it’s only got 2-3 ingredients), plus more as needed
- 1 cup almond milk
- Pinch of salt
- Coconut oil or ghee
- 1 apple, cored and cut into thin slices
- Squeeze of lemon (about 1 tbsp)
- 1 tbsp water
- 2 tbsp maple syrup
- 1/4 – 1/2 tsp ground cinnamon
- Unsweetened flaked coconut, optional
- Put the oats, amaranth, coconut and almond milks, and salt in a medium sized pot and bring to a simmer over medium heat, stirring constantly. Continue to simmer and stir until the oats break down, but there is still a little bit of pop left in the amaranth. Add more milk, as necessary to keep the consistency creamy and to prevent it from burning.
- In the meantime, heat up a little dab of coconut or ghee in a frying pan and add the apples in the pan. Drizzle over the lemon juice, water, and maple syrup, and sprinkle in the cinnamon. Give the pan a shake to incorporate the liquids with the cinnamon, without disturbing the apples too much. Put a lid on the pan and simmer on medium-low heat until the apples are soft but still retain some of their shape.
- If you want to top it with flaked coconut: while the oats and apples are cooking, put the coconut in a pan over medium-low heat and toast until golden brown. Remove from the head immediately.
- To serve: Spoon the oatmeal into bowls and top with the soft, sweetened apples and some toasted coconut.