Oatmeal con aguacate? Sounds bizarre, I know. But I’ve done it before (Grapefruit Avocado Oatmeal) and I loved it. I’ve been plotting my next avocado recipe for years. Years!!!
Here are a few reasons why you should consider putting avocado in your oatmeal:
- Because it looks pretty. Sliced avocado can elevate the aesthetics of literally everything.
- Because it feels like buttercream in your mouth, and its there anything better than buttercream?
- Because–let’s be honest–you bought that avocado and you know it will only be good for a couple days, so you better put in on as many things as possible before it’s no longer edible.
- Because adding a pop of green creates a beautiful contrast in the bowl. Admit it–those colors are gorgeous.
- Because avocados are loaded with monounsaturated fats, potassium, fiber, Vitamin C, and Vitamin B-6.
- Because they add a cool, smooth, creamy texture–similar to a nut butter–that contrasts pleasantly with the hot oats.
- Because avocado is not just for savory dishes! Don’t believe me? This Avocado Coconut Popsicle disagrees with you. And this Pistachio Lime Bread with Avocado Frosting. And these Dark Chocolate Avocado Truffles. And this Blueberry Avocado Mousse. Case closed.
- Because avocado is one of the best foods ever and you should embrace every single opportunity to eat it. I mean, if you find some avocado atop some hairball-controlling cat food, you might want to pass, but otherwise, ALWAYS SAY YES TO AVOCADO.
Be sure to use avocado in the perfect state of ripeness. It should be semi-soft but not mush. If it’s too hard, it will taste woody and bitter. If it’s too soft, it will taste sour and rotten. If you use an underripe or overripe avocado on this recipe, don’t you dare complain to me if it tastes bad. That’s not my fault.?
- [reads] this roundup of hilarious Tweets collected by BuzzFeed
- [reads] this roundup of Lucille Bluth quotes paired with Donald Trump pictures, also by BuzzFeed
- [tunes] “Sola” by Becky G (es en español)
What you'll need:
- 3/4 cup milk of choice, or water, or peach juice (such as the Ceres brand)*
- 1/4 cup quick cook steel cut oats *
- 1 yellow peach, diced
- 5 or more fresh or frozen cherries, pitted and halved
- 1/4 tsp dried orange peel (optional)
- 1/4 tsp vanilla extract
- pinch of salt
- 1/4 - 1/2 of a ripe avocado, sliced, for topping
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- Add diced peach, cherries, and dried orange peel to the oatmeal. Stir occasionally and cook for about three minutes.
- Once more of the liquid has absorbed, add vanilla extract and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, sliced avocado, and any other additional toppings (more peach or cherry, shredded coconut, nuts, etc.).
Just an FYI:
*You can make this with rolled or quick oats by increasing the liquid to 1 cup and the oats to 1/2 cup. Adopted from my Peach Cherry Almond Oatmeal.