Fig & Avocado Oatmeal
Who says Steel Cut Oats are boring?
Hopefully this recipe will inspire your next plant-based breakfast. The combination of fruits and flavors is really endless but I got this idea as I was shopping the produce section of my local Sprouts.
I admit, plain oats can be very boring and to make up for that, some people like to add sugar. The idea of using whole grain oats is to lower the glycemic index. In other words, slow down sugar absorption so you don't spike and crash right on your face at the office before Ted & Ken invite out for some fast food to talk about the TPS reports due by the end of the day.
1 cup Organic Steel Cut Oats
5 cups Water
2 ounces Coconut Milk
1/2 Fresh Avocado
2 each Fresh Figs
1 each Honey Crisp Apple
2 ounces Blueberries
1 each Blood Orange
2 each Large Basil Leaves, broken
What to Do
Bring the 5 cups of water to a boil and rain in the oats while stirring. Turn the heat down to a slow simmer. Don't forget to stir. The oats will cause the water to boil over so be sure to use low temp and a deep pot. After 25 minutes, add half of the honey crisp apple cut into a 1/4" dice to the oats. Simmer for another 8-10 minutes until the water is nearly dried up and add the coconut milk. Let the oats sit with the heat off for at least 5 more minutes to absorb the rest of the moisture with the pot covered.
For the fruit, I simply chose soft figs. Hard ones won't be sweet, if they are, skip them. I peeled the blood orange and cut out the segments with a pairing knife. The ones with the deepest reddish skin will have the darkest meat and to me, that's the whole point of a blood orange experience. I added more blueberries to the top and a quarter of the honey crisp apples, sliced, but you can dice them the same as what you cooked into the oatmeal. Last, I used 1/4 of an avocado with some sea salt on it to each dish. Stirring these ingredients all together helps melt the flavors together as well. The creamy avocado will go well with the oats too. Sea Salt and honey together is always delicious and fresh basil goes great with the combo of sweet & savory in this dish.