Loyal readers of the oat blog of record know I don’t shy away from a dollop of yogurt atop my morning oatmeal. I’ve tried the blogger-fueled obsession with yoats, or yogurt covered oats. They didn’t do it for me. 

Tossing my fruit in yogurt, though, is primary genius, oatizens. I coated tiny pieces of kiwi, strawberries, bananas, blueberries with the tangy nectar of the cow gods, and bliss ensued. 

His…

and hers.

‘

All mine! 

Again? Yes. 

Mangoes are in season, meaning that they are ripe, sweet, and cheap. Pick some up, post-haste! 

Someone recently told me they were afraid of mixing oatmeal and tropical fruit together, that it just seemed wrong. 

That’s crazy talk, but it brought about clarity of vision and greater resolve to this blog: I’m going to dismantle your fears, one by one.

You’re welcome.

Let’s start with mango, the gift that keeps on giving. I cut one up and it lasted through two consecutive, absolutely identical, breakfasts.

Don’t live in fear! Top your oatmeal with mango! 

Mango Oatmeal

1/2 cups of oatmeal
1 cup of water
1 dash of cinnamon
1/4 cup of yogurt
1 mango, cut up. Use half today, use the other half tomorrow, or find someone worthy to share it with, but be choosy. 

Boil water. Add oats. Add cinnamon. Top with yogurt and mango. Enjoy!

Serving size: one! 

As you can see, the publisher, Rosie, is on the mend. She’s recovering, quite unhappily, from being spayed. To say she’s required a little extra attention is like saying the Gutenberg is just another bible, or the splits are super easy. Oatally Awesome’s offices have been taken over by the sympathy train, and I suspect departure will coincide with cone removal.

Simplicity, in other words, has reigned supreme. Bored with raisins and bananas, I reached my hand far into the cupboard, and emerged with an unopened bag of dried cranberries, added a few to my cooking oatmeal and sprinkled the rest on top.

Conclusion: always have dried fruit on hand, and a good variety of it to save you when the fresh and frozen supplies have long run out.

Dried Cranberries and Yogurt Oatmeal

1 cup of water
1/2 cup of oats
1/4 cup of dried cranberries
1 pinch of cinnamon
1 pinch of brown sugar
1/2 cup of yogurt

Bring water to a boil and add oats. Add cranberries and cinnamon a minute before finished, then pour into a bowl and top with yogurt. Enjoy!

Serving size: One.

“Is there any oatmeal?”

I tried to act impervious to this prodigioius request, uttered, ever so casually, from Michael. Ladies and gentlemen, make no mistake about it: that question was nothing less than a triumph. You see, all along, this person to whom I am legally bound has, while encouraging this blog, displayed a strong aversion to oatmeal. “If there’s nothing else, I guess I’ll eat it” was the standard response. I always knew, though, that he would one day move past this contrarian act, and oat almighty, that day has come. No longer will my serving sizes read one. Our union, in earnest, has really just begun!

As excited as I was, I also knew it was wise to tread lightly. I opted for simplicity, with fresh strawberries and yogurt. The oatmeal - and I do believe this is a key component - is subtly flavored with cinnamon and brown sugar. May you have as good fortune with the oat resisters in your life. Next stop, yoga…

Strawberry and Yogurt Oatmeal

2 cups of water

1 cup of old fashioned Quaker Oats

1/2 teaspoon of cinnamon

1 teaspoon of brown sugar

5 strawberries

Bring water to a boil. Add oats. Cook for five minutes, then add cinnamon and brown sugar. Top with sliced strawberries and yogurt.

Serving Size: 2!!!

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I started a fancy new job last week, much to Rosie’s chagrin. She’s worried about Oatally Awesome, but I assured her of my unyielding committment to the world’s preeminent oat blog. Besides, she’s got no (to very short) legs to stand on; Sam Sifton didn’t take her bait. She needs me!

First days are exhilarating, but also vexing. There’s the outfit (note to self: clacking heels in cavernous halls = bad), the uncertain schedule, the names you’ll inevitably forget, getting lost on the way back to the office, and so on. I wanted to start my day off with a known entity: blackberry oatmeal. Simple. Gratifying. Oatmeal is tasty, yes, but it also has lasting power. This steaming bowl kept me satisfied until well after lunch, and I was thankful for it.

Blackberry Oatmeal

1 cup of water
1/2 cup of oats
1 pinch of cinnamon
1/2 cup of yogurt
8 blackberries
1 tablespoon of honey

Boil water. Add oats. Reduce to simmer, add cinnamon before serving. Top with yogurt, honey, and blackberries.

Serves one person. Get your own.

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What kind of yoghurt do you use?

Rosie and I were delighted to receive your short, unsigned email from a dubious web address. First of all, we call it yogurt. The “h” was coming between us and our fans. Are you British? Do you have a cute accent? Say stuff for us, like you stood in the qeue all day and now all you want are some bloody chips! Are you wearing a funny little hat right now?

Moving on: we use plain, purely for versatility. If I want vanilla yogurt, I add vanilla. Banana  is too fake for my sensibilities. I do love raspberry, cherry, blueberry, and so on, but, again, many taste too concocted, and they aren’t adaptable. Also, I use low fat. It has nothing to do with the concept or reality of reduced fat. I just don’t like regular yogurt. It tastes too rich, and Rosie constantly suspects its curdled. She won’t touch the stuff. Below, she lectures me on being risk averse.

I hope that answered your question! Thanks for sending it our way! We just love hearing from our millions of fans, although we hardly have time to satisfy demand. Its not as if we answer the questions as soon as they come in! Please!

Do you have a question for us? Ask away! Email us at oatallyawesome@gmail.com or click on the header and leave your queries in the comment section.

easyfastcheapcooking:

Granola Parfait

Seriously.* The most difficult part of baked apples is keeping them around for more than 24 hours. The apples I baked just yesterday made it into a dessert crisp and topped breakfast oatmeal. Plenty of fallen soldiers went straight from the baking dish and into my mouth.

In chronological order, I will now reveal the past 24 hours’ baketivites.

Baked Apples

3 Granny Smith Apples
vanilla
cinnamon
brown sugar
water

Preheat over to 350. Peel, core, and slice apples. Spread evenly onto a baking dish and add water. How much? I don’t know! I like to see the little guys partially submerged. Mix in 1 tablespoon of vanilla, 1/2 teaspoon of cinnamon, and 1 tablespoon of brown sugar. Bake until soft, a minimum of 15 minutes. Stir to ensure they are well coated.

Apple Crisp

honey
old fashioned oats
brown sugar
cinnamon
vanilla
butter (room temperature)
apples

Preheat oven to 325. Combine 1 teaspoon of honey, 1/2 cup of oats, 1 tablespoon of brown sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of vanilla, and 1 tablespoon of butter with your fingers. Get in there. Sprinkle evenly over apples and bake until slightly browned.

Yields two servings. I recommend individual ramekins. Wars have broken out over streusel hogging accusations.

Apple Oatmeal

old fashioned oats
water
yogurt
apples

Boil 1 cup of water. Add 1/2 cup of oats. Reduce heat and allow oats to steam. Place oats in bowl, top with yogurt and apples.

Yields one serving, and I’m not sharing.

*But wait, you’ll undoubtedly say, the header boasted endless possibilities. Keen observation. Don’t worry, there are tons of forthcoming apple recipes, but for now you’ll just have to be satisfied with two.

Let’s give credit where credit is due. The oatmeal combination I most often enjoy was introduced to me by my sister-in-law, Liva, a serious oat enthusiast. One of the first things Michael ever said to me about his family was how much I reminded him of his sister. While we’re certainly very different, the comparison was, and still is, eight years later, a considerable compliment. She’s taught me a few things over the years, but nothing so valuable as the holy alliance of oatmeal and yogurt.

Without further ado, I give you my everyday oatmeal.

The Liva

1/2 cup of water
1/2 cup of oats
1/2 cup of plain yogurt
1 tablespoon of raisins
1 teaspoon of maple syrup

Boil water with raisins. Add oats, cover, and reduce to a simmer. Stir occasionally until done.
Place oatmeal in a bowl, cover with yogurt and maple syrup.

Yields one serving.

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