Special sweet and savory oatmeal bowls with flavors like chocolate raspberry, vanilla orange and olive oil & thyme will keep you warm and nourished all winter.
If you are like me you love a hot breakfast, including eggs/bacon and toast. Not the healthiest to eat regularly except if you have a piece of wheat toast and a boiled egg. This past year I started ordering from Daily Harvest. They have these wonderful warm oatmeal breakfast bowls, that you add milk or water and microwave for a delicious treat. With flavors like cherry and dark chocolate, dragonfruit and mulberry these are wonderful and nourishing.
My new weekly treat got me thinking there must be other oatmeal combinations I can make myself at home. These special sweet and savory oatmeal bowls with flavors like chocolate raspberry, vanilla orange and olive oil & thyme will keep you warm and nourished all winter. The family favorite of course was the chocolate raspberry.
Oatmeal Base: For all of these recipes I use organic rolled oats or McCann’s Irish Oats, both cook slower and have more nutrients. Prepare oats according to the package (for proportions) and add milk to make creamier.
- 1/2 Cup rolled or steel cut oats
- 1 Cup of water
- 3 Tblsp. of milk or alternative milk (I prefer oat or almond milk)
Chocolate Raspberry: This version I made a double batch as it’s so good! Mind the changes in the proportions. In a medium sauce pan, whisk together milk, water, cocoa powder, vanilla and salt. Bring mixture to a low boil over medium heat before stirring in the oats. Reduce heat to low and simmer until oats thicken, about 5 minutes. Add chopped chocolate and fresh raspberries and cook until chocolate is melted. Sprinkle with whole raspberries and a pinch of cinnamon to serve.
- 2 Cups rolled or steel cut oats
- 1 Cup milk or milk alternative like coconut or almond milk
- 1 1/2 Cups water
- 1/2 Cup chopped chocolate
- 1/4 Cup cocoa powder
- 1 Tsp. vanilla extract
- 1/2 Tsp. sea salt
- 1/2 Cup fresh raspberries + more as topping
- Sprinkle Ground Cinnamon
Warm Orange & Vanilla: Prepare the oatmeal according to above and set aside. In a separate pan, combine chopped orange, coconut sugar, chopped date, and cinnamon in a small saucepan with a tiny bit of water over medium heat. Bring the mixture up to a simmer, lower the heat to low, cover, and simmer for 5 minutes. Once softened add prepared oatmeal and cook until combined. Serve immediately with chopped walnuts.
- 1/2 Peeled and sectioned navel orange chopped into 1/4″ pieces
- 1 Tsp. Coconut sugar
- 1 Pitted date, finely chopped
- 1/4 Tsp. Ground cinnamon
- 1/4 Tsp. Vanilla extract
- 2 Tblsp. Toasted chopped walnuts
Olive Oil & Thyme: Prepare the oatmeal according to above and add to a bowl. Before serving drizzle with olive oil and top with the sea salt and thyme.
- 1 Tblsp. High quality extra virgin olive oil
- 1/4 Tsp Fresh Thyme leaves (approximately a few sprigs)
- Pinch of Maldon Sea Salt
Let me know how you like these. Do you have other combinations you love? Also if you want to order from Daily Harvest, you can use my referral code RE-VL2L722 for $25 off your first order.
Love other breakfast items like chia pudding? Make sure to check out our great pumpkin pie flavored version from Jill. This also makes a wonderful Valentine’s Day breakfast.
