THE OATMEAL

Perhaps the greatest thing about the go-to breakfast, besides being the fastest meal to make, is that no one go-to breakfast is the same as another. Whilst the oat is the common denominator, the toppings – some fresh fruits + some dried fruits + some seeds – allow for *many* combination possibilities, and we all know that novelty can be a powerful thing. 

The other thing about the go-to breakfast, which some of us like to do, is not to mix in the toppings when cooking or serving. 

Because if you do mix in the toppings, it can be too easy, in a lousy way – chug it right in whilst thinking about your deliverables for the day. 

But if you don’t mix in the toppings, it allows for “engaged” eating – constructing, and therefore paying attention to, your bite. 

Now, the Japanese art (and science) of perfecting the bite – aka sushi – is to be highly commended. But if you have sushi, just remember to be ultra mindful. 

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Serves one 

Ingredients: 

½ cup 3-min steel-cut oats

1½ cups water  

½ cup unsweetened almond milk 

1 tbsp maple syrup 

1 tsp (a generous heaping) peanut or almond butter (preferably 100% or all-natural brands) 

¼ banana, sliced  

½ cup fresh fruit, chopped (berries, pears, peaches, or mangoes work well) 

1 dried fig or prune, sliced 
1 tbsp of sunflower seeds or lightly toasted flaxseeds 

A pinch or two of unsweetened cocoa powder for dusting (optional) 

Creative Steps: 

Put the oats and water in a pot and bring to a boil. Reduce heat to a simmer and cook until the water is almost absorbed, about 2-3 minutes. Add almond milk and cook under low heat for another 2-3 minutes, or until getting a consistency that is thick but still flows. Immediately transfer the oat mixture to a serving bowl and top with the seeds and the fresh and dried fruits (including the banana). Swirl in the peanut or almond butter, and drizzle in the maple syrup. Add a pinch or two or more of cocoa powder, if desired. And then...enjoy!