This weekend is an American Holiday. The Fourth of July, our Independence Day. This holiday is celebrated in many ways. Most people here in the States are just grateful for an additional day off work with with pay. Others reflect on what the Holiday truly means to them and our country. I am in the middle of both.
As the Holiday approaches I am thinking of ways to continue my new plant-based journey and eat as healthy as I can for my body. I often find if I start the day with a few positive and healthy habits, my entire day continues that way. So I am planning on having my Red, White and Blue Oatmeal. I use to have a love/hate relationship with oatmeal. I hated my own, but I loved my moms. My mom is a great oatmeal maker. I have never been able to duplicate her simple creation. I have been trying for many years now. Whenever I spend the night with her, I always have her make me oatmeal for breakfast. Thanks Mom!
I finally gave up on trying to make it her way and started making it my way. I love my way now, just as much as I love her way. I use nut milk, instead of water. I also use old fashioned oats to her quick cooking oats. Before adding 1/2 cup oats to the 2/3 cup of nut milk, I add a teaspoon of vanilla, a tablespoon of maple syrup, 1/4 teaspoon of cinnamon and 1/8 teaspoon of nutmeg. I allow the milk to simmer very lightly before adding the oats. Once the oats have been added, I pop on a lid and cook for 7-9 minutes.
While the oats are simmering away, I prepare my toppings. In an effort to be patriotic, I decided on some fruit toppings that would correspond with this Holiday. Red strawberries, White banana slices and Blue-berries. I also added some coconut flakes and sliced almonds for texture.
This oatmeal is too fancy for mom, but it is just right for me. I am asserting my own “independence” from mom’s oatmeal and making my way.
Happy Independence Day America!