Dreary grey morning. Bright apricot tastiness! Sweet and tart and topped with almonds and a sprinkle of pomegranate seeds.

Apricot & Toasted Almond Oatmeal:  Serves 1

• 1/2 C. Oatmeal*
• 1 C.  Apricot nectar**
• About 2 Tbs. chopped, dried apricots
• About 2 Tbs. toasted, sliced almonds for garnish
• A scattering of pomegranate seeds for garnish

Method:

• Bring the apricot nectar to a boil .
• Stir in the oats and bring back to a simmer and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
• I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
• Stir in about half the diced apricots at minute or two before the oats are ready to rehydrate them slightly.
• Top with the toasted almonds, remaining diced apricot and pomegranate seeds

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required.  **I use Looza fruit nectars because they’re reasonably priced when I don’t make my own.  Making your own is really simple.  When any particular fruit is at the height of it’s season and wildly ripe put a handful into a blender (pit larger stone fruits and remove the core of fruits such as apples & pears first).  Pour in water to cover slightly and blend.  Keep adding water till the mixture resembles a juice and not a puree.  Keep refrigerated and use within a few days or  freeze for later.  You can also add a few drops of lemon juice to keep the color bright.

Think Risotto!
Cooked in chicken stock with the kale and a bit of goat cheese and topped with roasted tomatoes and a sliver more of goat cheese.

Kale & Goat Cheese Oatmeal:  Serves 1

• 1/2 C. Oatmeal*
• 1 C.  Organic, low sodium chicken stock
• 1 small clove chopped garlic
• 1 Scant tsp. of olive oil
• 1 hand full of washed and chopped kale
• About 1 -2 tsp. of goat cheese
• Roasted cherry or grape tomatoes for garnish
• Light grating of Pecorino Romano cheese for garnish

Method:

• Lightly sauté the garlic in the olive oil until fragrant.
• Add the chicken stock and bring to a boil.
• Stir in the oats & kale, bring back to a simmer and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
• I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
• Stir in the goat cheese till it melts and is creamy.
• Top with a sliver of goat cheese, the roasted tomatoes and a dusting of pecorino.

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required

Yep. You read that right. Honey roasted organic peanut butter cooked with the oats and topped with jam and toasted nuts. I was craving strawberry or raspberry jam but all I had was apricot. I was also out of peanuts so I toasted pumpkin seeds. Still pretty tasty.

PB&J Oatmeal:  Serves 1

• 1/2 C. Oatmeal*
• 1 C.  Water
• About a 1/4 tsp. of cinnamon
• 1 Tbs. Organic honey roasted creamy peanut butter
• 1/2- 1 tsp. of honey (if you don’t have the honey roasted peanuts)
• 2 tsp. Jam of your choice – I love homemade Strawberry or Raspberry (recipe to come)
• 1-2 Tbs. Chopped roasted peanuts

Method:

• Bring the water and cinnamon to a boil.
• Stir in the oats & peanut butter (and honey if using) and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
• I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
• Top with the jam and the chopped peanuts

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required