Happy Friday, and happy early July 4th to my American readers. I’m busy unpacking from my move to a new apartment this week, and to keep the blog from being silent this week, I recruited some fantastic blog readers to share their own recipes with you. THANK YOU to everyone who volunteered to help out, and thank you to Monica for submitting this gorgeous recipe for me to post today.
Hello all, my name is Monica and I am from the new food blog, My Pink Recipe Book. I am very honoured to be writing as a guest blog here on the Oatmeal Artist, a blog that I have turned to quite a few times for tasty breakfast inspirations. Today I am sharing with you a very seasonal steel cut oatmeal recipe, featuring loads of strawberries and fresh chamomile (with the option of dried chamomile as well).
Over the past year, one of my favourite weekend activities has become visiting my local Farmer’s Markets in Toronto. With all the gorgeous seasonal produce, I find myself creating recipes on my way home, practically jogging to get into the kitchen and start testing them out. This oatmeal was one of those recipes, inspired by the gorgeous chamomile flowers and luscious strawberries I picked up last Saturday. It is a little unique because instead of adding chopped strawberries at the end, you actually add them right at the beginning so that your oats cook in the strawberry juices instead of only water. The result makes me feel like I’m eating a strawberry pie for breakfast.
The chamomile is very delicate, and the crunchy pistachios match perfectly with the existing flavours. Topping it off with some honey tames the slight tartness the strawberries provide, leaving you with a real treat for your breakfast. I hope you all enjoy this oatmeal as much as I do.
What you'll need:
- 1 cup steel cut oats
- 2 cups water
- 1 pint strawberries, chopped
- 2/3 cups pistachios
- 1 bunch fresh chamomile flowers (about 20 flowers), or 1/2 tbsp dried chamomile
- 2 tbsp honey
- optional: 1 tbsp bee pollen
How to make it:
- Preheat the oven to 300 F (for the pistachios).
- Add oats, water, and sliced strawberries to a pot to bring to a boil.
- While the mixture is heating, mash the strawberries in the pot to help release their juices.
- Add the chamomile petals and yellow centre (avoid the green stem), or the dried chamomile, to the pot.
- Cook oats as normal at this point, until achieving your desired steel cut oats consistency
- While the oats are cooking, bake the pistachios for 20 minutes.
- Portion the oatmeal into two bowls, topping each with 1/3 cup of pistachios, a generous drizzle of honey, and optional sprinkling of bee pollen.