It’s usually the case that, when I finish up a period of being especially busy or distracted, I can’t wait to get back into the kitchen. Not so with the end of my DI. Maybe I’m still bouncing back, maybe it’s the summer heat, but I’m feeling spectacularly lazy about cooking. I’ve been making a proper recipe about once each week; the rest of the time, it’s toast, random bowls, and a very enjoyable excavation of everything that’s in my freezer.
Breakfasts have been equally hands-off: usually toast or breakfast tacos with store-bought vegan refried beans and little bits of this or that for filling. Yesterday, though, it was glorious weather here—breezy and dry enough to feel like those early days of September—and I actually found myself craving a bowl of oatmeal. These golden milk oats with gingered blueberry sauce, which sound a lot fancier than they are, were the result.
The oatmeal here is the exact same formula I always use (rolled oats, 50:50 mixture of water and soy milk, flax, a pitted date, a pinch of salt), with the addition of turmeric. I’ll be honest: I added the spice it in part for the color, which I knew would look pretty with the blueberries. But as I continue to rest up post-internship, I don’t turn down opportunities to work anti-inflammatory spices into my diet, either.
“Sauce” is a big word for blueberries that have been simmered for ten minutes with some freshly grated ginger, which is precisely what this sauce is. But it’s yummy, convenient, and a great way to use up blueberries if you’ve been buying them by the bushel this summer. And you can make it just as easily with frozen blueberries in the winter. Here’s the recipe.
What a treat to eat oatmeal again! It’s an all time staple breakfast for me, but I didn’t turn to it often during my internship because I was usually rushing out the door in the morning, or eating my breakfast on the go. Baked oats were a fun change of pace. But there’s nothing quite like digging a spoon into a piping hot bowl of oats, or porridge, and while it’s suddenly too hot again for that pleasure, I’m excited for more bowls like this in the fall.
Happy Tuesday, and I’ll be back around this weekend with words and food.