Well, my least favorite holiday is coming up. I am the Scrooge of Valentine’s Day. I just don’t appreciate gift-giving holidays; there’s too much pressure. It’s the same reason I prefer Thanksgiving over Christmas–no gifts! 🙂
However, in the past couple of years, my rigid refusal to participate in holiday-themed recipes has waned. I can’t even remember why I was against them in the first place. I’m actually such a festive person!
I had an insane amount of shredded coconut in my cupboard, so I decided to make a batch of coconut butter. I also knew that I wanted to use pomegranate. The rest of the recipe just kind of wrote itself.
- [reads] “What is the Value of an Education in the Humanities?” from NPR
- [vids] I adore working in coffee shops. This video of coffee shop ambiance makes me feel like I’m there, no matter where I’m working!
- [eats] These chocolate trail mix power balls look taaaaaasty.
What you'll need:
- 3/4 cup milk of choice
- 1/4 cup quick-cook steel cut oats
- 1/2 cup (or more) chopped, pitted, and halved/diced cherries (I used frozen) OR fresh diced strawberries or raspberries
- 1/2 tsp vanilla extract
- pinch of salt
- 2 tbsp coconut butter
- handful of pomegranate arils
How to make it:
- Add liquid to a saucepan over medium heat. Bring it to a low boil and add oats. Reduce heat to medium low (it should be at a simmer).
- Add cherries and stir.
- When more liquid has absorbed in the oatmeal, add vanilla extract and salt.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of milk, coconut butter, pomegranate, and any other desired toppings (fresh or dried fruit, nuts, etc).
Just an FYI:
Adapted from Cherry Cashew Oatmeal.