I tend to be very opinionated about things most people consider inconsequential. Oatmeal is one of them. After many disillusioning attempts at following package directions and different recipes from the internet, I finally realized I like to make my oatmeal with WAY more water than is usually called for. I also like to put the oats and water in at the same time for a creamier texture, and they must soak for a bit before the flame is turned on. Finally, I don’t really enjoy oatmeal when it’s piping hot. The texture and flavor are so much more satisfying when it’s served warm.
Since discovering my surprisingly strong oatmeal preferences a few years ago, I’ve developed my own oatmeal making method, and haven’t looked back. I’ll also share it with anyone who will listen, because…you know…passion about inconsequential matters is hard to shake! Recently, however, I discovered something new: the wonders of adding frothed milk to oatmeal. This happened because of something else I’m overly passionate about, of course: the proper ratio of frothed milk to espresso. While I enjoy a cappuccino now and again, I can’t stand it when too much milk waters down the boldness of the coffee. One day, I accidentally frothed more than I needed, and not wanting it to go to waste, I decided to pour it into my oatmeal. The results were quite incredible.
It sounds simple, but the interplay of textures – the creaminess of the oatmeal and the fluffiness of the milk – took my oatmeal to a whole new level. The addition of frothed milk may even turn some oatmeal agnostics into oatmeal believers. The stickiness that some find off-putting is mellowed by the frothy texture and it also serves to make your bowl of oatmeal much more visually appealing! My favorite way to enjoy it is with a sprinkle of jaggery – an unrefined sugar common in Indian cuisines that has incredible molasses-y notes – a few raisins and maybe some toasted hazelnuts for good measure. What a breakfast!
A couple notes about the recipe:
-If you don’t have jaggery, use brown sugar or your favorite sweetener.
-I enjoy this with lightly sweetened almond milk, but I’m sure other milks would work great too!
-Not a fan of raisins or hazelnuts? This recipe can be customized up the wazoo! Try sliced strawberries for a brighter, summery flavor or froth up your milk with a bit of matcha powder (I’d swap out the sweetener in that case, too) for an added kick.
-This recipe makes one serving.
Oatmeal with Frothed Milk, Jaggery, Raisins, & Hazelnuts
- ⅓ cup gluten-free rolled oats
- 1 cup water
- 2 ounces almond milk (lightly sweetened works nicely here)
- Toasted hazelnuts, raisins, and jaggery or brown sugar, for topping
Directions:
Soak oats and water in a small saucepan for 30 minutes. Turn the heat to high, bring to a boil, and then lower to a gentle simmer and cook, stirring often, for about 8 minutes, until desired consistency is reached. Turn into a small bowl and let stand for 10-15 minutes, until warm but not piping hot.
Froth the almond milk, let cool slightly, and then pour over the oatmeal. Add a sprinkle of toasted hazelnuts, raisins, and jaggery, or other desired toppings
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