We are not about bland breakfasts around here. Made with strawberry puree, vanilla bean, and walnuts – This is a truly filling breakfast!
Song that should make you reevaluate your world view: Childish Gambino –This is America. Watch it several times – With sound, without sound, watching Glover, then watching the background and ignoring Glover completely.
I’ve been having trouble sleeping for months now.
At first I thought it was the fall Daylight Savings time change. My body’s usually lacks the ability to acclimate for a weeks or two, then goes back on track. This time, however, months passed and I would be WIDE AWAKE at 4AM, unable to go back to sleep. I would stare at the ceiling vacillating between painting the damn thing and contemplating my life choices. Apparently my diminishing ability to sleep a decent 8 hours is directly tied to age. I guess my California raisin wrinkle face, severe loss of muscle mass, and my cottage cheese jiggly legs isn’t punishment enough.
Since I’m awake at this ungodly hour, I’ve taken to eating breakfast around 6AM. I usually eat eggs accompanied by some sort of veggie or fruit. It ties me over until around noon when I have lunch. Flipping through my recipe box I noticed I don’t have enough breakfast food on the blog and I aim to change that.
I used to be a huge fan of oatmeal. The fiber would sustain me for hours, as did the sugar high. Somewhere along the way I traded in my oatmeal for super unhealthy, artery clogging bacon. Managing a peak weight of 196 lbs. has made me reconsider my breakfast choices, so here I am with this creamy oatmeal.
This oatmeal starts with a pumpkin puree flavored with a bit of lemon and vanilla extract. It is sweetened with a bit of sugar and thickened with some heavy cream. For a bit more protein I added chopped walnuts. This is pureed in a blender until creamy.
You make an oatmeal with loads of whole milk, a bit of ground cinnamon and vanilla powder. The cream is then swirled into the oatmeal and eaten warm.
This is a super hearty breakfast. The strawberry puree is bright and tart. I would suggest adding more sugar if that’s your thang. The cream makes enough for about 4 full bowls of oatmeal.
I guarantee you will like it enough to reduce it to two. Get your fiber on, folks. And if you have any tips on extending my sleeping hours past 4AM – holla’ at a sista’. Please.
Strawberry Cream Oatmeal
- For the strawberry cream
- Chopped walnuts - 1/4 cup
- Strawberry puree - 1 cup
- Lemon - 1 (1/2 inch wide) strip
- Granulated sugar - 1/3 cup
- Heavy cream - 1/4 cup
- Unsalted butter, melted - 1 tablespoon
- Vanilla extract - 1 1/2 tablespoons
- For the oatmeal
- Whole milk - 3 cups
- Salt - 1/8 teaspoon
- Ground cinnamon - 1/4 teaspoon
- Vanilla powder - 1/4 teaspoon
- Unsalted butter - 1 tablespoon
- Granulated sugar (optional) - 2 1/2 tablespoons
- Old fashioned rolled oats (not instant or - 1 cup
- Toasted walnuts (optional)
Make the strawberry cream:
Combine walnuts, strawberry puree, spices, granulated sugar, heavy cream, butter, and vanilla extract in a food processor. Process until smooth and creamy, about 2-3 minutes.
Transfer strawberry cream to a container with a tightfitting lid and place in the refrigerator until ready to use. strawberry cream will last about a week, covered, in the refrigerator.
Make the oatmeal:
In a medium saucepan, combine the milk, salt, cinnamon, vanilla powder, butter, and granulated sugar (if using). Bring mixture to a boil over medium high heat. Reduce the heat to low and stir in the oats.
Simmer the mixture, stirring occassionally until the oats open and thicken, about 10-15 minutues.
Remove mixture from heat and stir in as much strawberry cream as desired. As much as you like. 1 tablespoon, 1/4 cup. This is your breakfast.
Stir in toasted walnuts, if desired.
Oatmeal serves two. Strawberry Cream is enough for at least 4 bowls of oatmeal.