I realize that the appeal of a hot breakfast this time of year is fleeting as it is totally summer. But hear me out: this is the only time of year that we have access to fresh, local strawberries where we live in Missouri. And even though recipes for pie, ice cream, and homemade jam come to most of our minds when we have fresh strawberries, I would argue that these recipes (hi, sugar!) hide the true flavor that make them such a treat in the first place. This is why my favorite things to do with them include: eating as many as possible straight from the container, and adding as a killer topping to oatmeal.
I have been making oatmeal for my kids since they were babies. I mastered this super simple recipe and have just been keeping it interesting by rotating the toppings. In fact, what I have found works best for getting my kids exited about oatmeal is offering up a frozen-yogurt-style toppings bar for them to choose from. Here are some of our favorite toppings:
- Chia seeds (“black sprinkles”)
- Hemp seeds (“white sprinkles” aka I’m so creative)
- Pumpkin seeds (Go Raw Sprouted Pumpkin Seeds is my favorite)
- Sunflower seeds (Go Raw Sprouted Sunflower Seeds)
- Sliced almonds
- Chopped pecans
- Sliced bananas
Even with the recipe that I posted below, I would still set as many of these out as possible if you have kids just so that they have fun with it and the oatmeal gets a nutrient boost. And I feel like its important for kids to feel like they are in some kind of control regarding what they get to eat. It usually increases the chances of them actually eating it!
Hopefully this recipe becomes a new year-round staple for you regardless of whether you have fresh strawberries or not. I know it has for us. I hope you enjoy!
- 1 cup quick-cooking oats
- 1 cup milk of choice (I use almond milk)
- 1 cup water
- Pinch of salt
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- Toppings: sliced strawberries, pumpkin seeds, hemp seeds (or whatever!)
- Combine the oats, milk, water and salt in a saucepan and bring to a simmer. Cook until thickened, about ten minutes. Add maple syrup and cinnamon.
- Serve into individual bowls and add toppings.