Yay, another breakfast recipe! Did you know that breakfast is my favorite meal of the day? So full of promise… And cinnamon and raspberries, in this case. And topped with yogurt, pecans, more raspberries and, YES, Biscoff cookie crumbs. Because why not? If pumpkin muffins with maple glaze, chocolate chip pancakes, and brioche French toast are considered breakfast, then why not sprinkle a few cookie crumbs over your oats? You know, to compensate for the fact that this breakfast is actually very good for you. Especially if you don’t go too crazy with the honey. This is one serious power breakfast!
Now, for those of you who don’t like/are grossed out by the idea of oatmeal: don’t worry. I know you’ve probably landed on my blog because of all the delicious, sweet recipes. Trust me, this stuff is good.
Actually, this is my go-to breakfast at the moment. I go through breakfast phases. For weeks, all I may want for breakfast is a whole wheat peanut butter sandwich with a bowl of Greek yogurt and fruit, with the occasional scrambled egg thrown in, and then suddenly I feel like starting the day on something else and eat that for weeks on end. Weird, sure, but that’s how it is. For the past few weeks I’ve been all about raspberry oats topped with yogurt. Because, um, delicious!
Nutty oats. Tangy sweet raspberries. The almighty cinnamon. And a bit of honey for kicks and sweetness. Just a few good-for-you ingredients cooked together into a bowl full of yumminess. The result is a fruity, subtly sweet, spicy oatmeal that pairs beautifully with a dollop of Greek yogurt, a cup of tea, and a newspaper/tablet/whatever else you like to start your day with.
Bonus: this power breakfast is super easy to make.
All you need is water, frozen raspberries, cinnamon, honey, and of course rolled oats.
If you want to, you can also cook the oats in milk instead of water, but I personally think this recipe works best with water. And no, that has nothing to do with the fact that we don’t always have milk in our fridge 😉
About the oats, make sure to buy rolled oats for this recipe. Regular (un-rolled?) oats are fine, too, but they take ages to cook and I don’t like having to wait around for my breakfast too long. Rolled oats, on the other hand, only take about 5 minutes to cook. Just enough time to crumble a few Biscoff cookies and make tea. Much more doable, right?
Anyway, like I said, this power breakfast is easy! Just throw the oats, water, berries, honey and cinnamon in a saucepan, place over low heat and allow to come to a boil.
Once the mixture is boiling, cook for another 5 minutes, stirring occasionally, until the raspberries have broken down and the oats have thickened and turned pink (because of the raspberries). Transfer to a beautiful bowl that makes you happy, top with your gathered toppings, take a moment to feel smug about yourself and your pretty bowl of oats because you’re doing the whole power breakfast thing but in the most delicious way possible, then dig in!
Seriously guys, this stuff is good! I was soooo sceptical the first time I tried oatmeal. And frankly, I didn’t like it the first time I tried it. Why not? Because the oats hadn’t been cooked long enough. Because my first bowl of oatmeal was basically soggy oats suspended in gritty milk. Because, apart from a drizzle of maple syrup, there wasn’t anything going on, flavor-wise.
It was not good. If I hadn’t been backpacking in Ghana at the time, I wouldn’t have finished it.
But. Once I figured out how to properly cook oats – fyi: until oats and water (or whatever liquid you’re cooking them in) turn into a delicious thick porridge – I totally fell in love with them. Served with maple syrup, brown sugar, cinnamon, vanilla, with grapes, with banana, with blueberries… It’s all awesome if the oats are cooked properly.
Embrace the oats!
I know what I’m starting the day with tomorrow!
Enjoy guys! And if you also happen to have a treasured recipe for oats, please share it in the comments 😀
Back next week with a scrumptious (!) peanut butter cake with dark chocolate frosting.
- 500ml (or 2 cups + 4 teaspoons) water
- 80g rolled oats
- 160g frozen raspberries
- ¼ teaspoon ground cinnamon
- 1 tablespoon honey, or to taste
- chopped pecans
- fresh raspberries
- crumbled Biscoff cookies (highly recommended!)
- In a small saucepan, combine water, oats, berries, cinnamon and honey. Place over medium-high heat and allow to come to a boil, stirring regularly.
- Once the mixture has come to a boil, continue cooking over medium-high heat, stirring regularly, until the raspberries have broken down and the mixture thickens, about 5 minutes.
- Once the oats have taken on a gorgeous pink color from the crushed berries and have thickened (to the consistency of porridge), divide the oats over two serving bowls. Top with yogurt, chopped pecans, fresh raspberries, Biscoff crumbs... whatever floats your boat. Serve immediately.