Here in Southern California, our hottest weather comes in September and October. It’s hot, dry and pretty miserable. Sure enough, up until October 31st it was hot every day.
But then, suddenly, on November 1st, as if the weather was going off of a calendar, it started to get chilly. I mean, not chilly like the midwest or east coast in the fall, but chilly in SoCal standards (60 degrees F). It’s even getting into the 40’s at night on occasion. I’m definitely not a warm weather person, and prefer the weather to be rainy, cool, and moist. Ironic that I live in the desert.
The early mornings, when Dominik wakes up, are lovely. The house has been cooled down overnight and the air has a crispness to it. We put on thick socks and oversize sweaters and make a hot breakfast. Nothing beats freshly made oatmeal (not microwaved, of course, has to be on the stove) on a cool morning.
Dominik DEVOURS this. I mix up the fruit based on what I have on hand (it’s excellent with apples as well) but keep the basic recipe the same. I’m pretty sure he eats a bigger bowl than I do. It’s perfect because it warms us up and fills us up for the next few hours. Until snack time, of course.
Banana Blueberry Oatmeal
-2/3 cups rolled oats
-2 cups nondairy milk like almond or coconut
-1 Tbsp chia seeds
-1/2 tsp cinnamon
-1/4 teaspoon salt
-1/4-1/2 cup blueberries
-1 ripe banana
-maple syrup, optional
1. Put the oats, milk, chia seeds, cinnamon, salt, and blueberries in a medium saucepan. Stir well and turn on the stove to medium.
2. Bring to a gentle simmer. Turn down to medium-low and simmer until thick.
3. About 2 minutes before turning off heat, dice half the banana and stir well.
4. Fill up two bowls and add the rest of the banana in slices.
5. If more sweetness is desired, add a few tablespoons of maple syrup.