Childhood meant one thing. And that thing was apple cinnamon oatmeal packets.
When I was a kid, I would bring on all of the sugar into my breakfasts. There was sugar and cinnamon on buttered toast. There was the key lime pie Yoplait with crushed up graham crackers (still one of my favorites). My ultimate favorite breakfast, though, were those apple cinnamon oatmeal packets. I know that was usually the packet on the bottom of the variety pack, but I cannot help that they were my very favorite.
It’s ok. I’ll take them off of your hands.
I then went away to college but those oatmeal packets very much stayed a part of my life. Now, they were a fixture of late night eats because, let me tell you something. Oatmeal after a night oat is DEFINITELY the way to go. It takes minimal effort (just heating up water in an electric kettle) for MAXIMUM flavor. I know what you are thinking. Sarah, don’t those packets have a bunch of chemicals? Well, my answer to that is I’m ok with living a little.
Especially if I’m trying to invoke some childhood memories.
Seriously, when I was a kid, the more sugar that was in my oatmeal, the better! Same goes with pancakes. I definitely would not hold back on the syrup on my pancakes or waffles. And, if there was a buffet, do not get me started on the fruit platter. It might be gone in a matter of minutes. However, lately, I have been into eating savory things for breakfast. There is nothing like a warm tofu scramble or toast with hummus to bring some stability into my otherwise chaotic day.
I know, I was shocked about how my brain was even thinking
Contrary to Oprah, there is only so much bread a person can eat. I have been experimenting about how to incorporate a low sugar, whole grain breakfast into my diet that is a little different than my usual toast. Savory oatmeal has been my answer to my prayers. We are talking about creamy dreamy oats with a little miso paste mixed in for a little savory touch. Plus, miso is great for your gut, so why not throw it into all of the things?
These oats the perfect, plant based, blank canvas for adding all kind of fun, seasonal toppings. In the fall, it could be roasted butternut squash. In the summer, I love topping it will grilled eggplant or charred tomatoes. Lately, I’ve been loving roasted snap peas, tossed with a little sesame oil, soy sauce, and mint. They add the perfect amount of sweetness and freshness that will make you just say um YUM!
I plan on making this over the long weekend to give my brain a rest from cooking. It seems counterintuitive, holidays like the 4th and less cooking, but my brain needs a break, ya feel? To make these oats, I love using the Right Foods Superfood Oatmeal. The oats make this meal SUPER simple, but pack in all of these nutritional goodies like flax seeds and chia seeds. I swear they keep me fuller longer than other instant oatmeal packets that I’ve tried.
So tell me! What are your plans for the weekend? And are you celebrating the 4th of July this weekend or on Tuesday? I totally wish that all holidays I’m going to a pool partay and lots of good food. Tons of fireworks and sparklers even if I want to crash in bed at 9 like the old grandma that I am.
Sounds like a dream weekend to me!
Yields 1 bowl
5 minPrep Time
15 minCook Time
20 minTotal Time
- ½ tablespoon coconut oil
- 1/3 cup whole sugar snap peas, washed, tops cut off, and sliced in half
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil
- 1-2 mint leaves
- ½ cup vegetable broth
- 1 packet of Right Foods Mega Omega Superfood Oats
- 1 tablespoon miso paste
- 1 green onion, sliced
- 1-3 leaves of kale, finely chopped
- Sesame seeds, to garnish
- Sriracha, to garnish (optional)
In a cast iron skillet, heat coconut oil over medium heat. Add snap peas and toss to coat in oil. Cook until the snap peas are charred in some spots, approximately 4-5 minutes. Add soy sauce and sesame oil. Cook for an additional 1 minute. Put off of the heat, toss with chopped mint, and set aside.
Heat vegetable broth in small pot over medium heat until bubbling. Add oats and stir to combine. Bring broth to a boil, then down to a simmer. Cook according to package directions, or until almost all of the liquid is dissolved. Stir in miso paste.
Add oats to a bowl. Top with charred snap peas. Garnish with green onion, kale, and sesame seeds. EAT.
This post was sponsored by Right Foods. All opinions and thoughts about the product are purely my own. Brands like this help make The Cutting Veg possible!