I’m in love. No, not with a boy. No, not with oatmeal (I mean, I am in love with oatmeal, but that’s not what I’m talking about right now.
I’m in love with New York City. This shares no relevance with this recipe, except maybe for the fact that I bought the groceries for, cooked, and photographed this recipe in New York City.
I never imagined myself in NYC. Denver, sure. Minneapolis, sure. Maybe even Chicago, if I felt particularly adventurous. Yet here I am, smack-dab in an authentic New York City experience—slumming it in a scummy Brooklyn neighborhood, surviving a 35-minute commute to work at 5:30 am, eating more bagels than necessary, fighting off the smells of Chinatown much too frequently for my liking, and spending way too much money at phenomenal eateries.
And I freaking love it. I love all of it.
Okay, so maybe I hate the unnecessary honking. And being hit on in the subway by homeless men. And being crammed into a train during rush hour. And those Chinatown smells (HOW MANY FISH MARKETS DO YOU NEED?! NO, REALLY! HOW MANY?!)
Still, in those moments, even in my most annoyed states of mind, I can’t help but marvel at how New York it feels, and then I feel a surge of gratefulness. Of wonder. Of disbelief that I’m actually here. And I never, ever, ever want to leave (sorry, Grandma).
I know it’s off-topic, but I simply had to share this with somebody. Thanks for being my audience.
Oh yeah, and as for this oatmeal. It’s really good. 😉 I must admit that rolled oats are a bit passé for me at the moment. I’m all about the quick cook steel-cut. I’ve come to the conclusion that any time diced fruit (particularly apples and stone fruits) are involved, quick cook steel-cut oats are preferred. Have you ever made my Apple Cinnamon Oatmeal, for example, and become disappointed at how “segregated” it all is? How the porridge doesn’t become one? How it’s soft, but not creamy?
Well, be disappointed no more! Use quick cook steel-cut oats for these recipes. You will be glad you did. Save the rolled oats for your lovely bananas.
What you'll need:
- 3/4 cup milk of choice (or water)
- 1/4 cup quick cook steel-cut oatmeal (I use Country Choice Organic)
- 1 small red apple
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of salt
- 1/4 cup pomegranate seeds
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/4 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Dice apple and add to oatmeal immediately.
- Once more of the liquid has absorbed, add vanilla extract, cinnamon, and salt. Stir.
- Stir in about half of your pomegranate seeds.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, the remaining pomegranate seeds, and any other additional toppings (shredded coconut, nuts, etc.).