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October oats in the dead of summer

July 13, 2011

I know it’s not wise to wish away time.

But on days of 100+ temperatures, I’m wishing them to evaporate. Any outdoor fun activities need to be completed by 9am or wait until about midnight for temps to come down. Sweaty bits are the norm. That’s part of living in the South, and I know it won’t be long before more seasonal weather arrives. Until then, I’m cranking up the AC and working on projects that can be completed in the house. Like dusting.

Speaking of air conditioning….I left the thermostat too low and I woke up cold. Yes..cold. As in I’m wearing santa pajamas and long sleeved tshirt. After the initial heart attack and some quick math on what my power bill might be, I decided to have some oatmeal and enjoy this little flashback to fall weather. All I need are some pumpkins, leaves, a random scarecrow.

And maybe a second job to pay the power bill.


My oats are never just plain. I don’t really care for the taste of warm shredded sponge bits. But take those little bits of natural oat goodness and add some granola (for crunch and texture) and almond or peanut butter (for taste and healthy fats) and it’s a bowl of nutrition that will stick with me all morning.

Here is my typical recipe. Toppings vary depending on if I want more crunch, more smoothness, flavor, and what’s in season. I have a jar of pumpkin butter just dying to make an appearance. I’m saving that for the first cool weekend.

  • 1 cup of water*
  • 1/2 cup of old fashioned oats. No instant.
  • any combination of granola, seeds, nuts, nut butter, spices
  • 1/2 banana for a creamier whipped texture, if desired
  • ground flaxseed

1. Bring water to a boil.

2. Add oats, turn stove to medium

3. Cook, stirring consistently until desired consistency. I like mine with a little chewy texture, so I barely cook mine. I’ll add sliced half a banana and stir fast, whipping (melting) the banana into the oats.

4. Top with any combination of the above listed or think of your own.

*some people use milk, but they turn slimy when I use milk.




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1 Heidi @ Food Doodles July 15, 2011 at 4:29 pm

Your caption on foodgawker drew me in 😀 These look delicious(and I love your bowl, it’s so pretty) and I haven’t made oats in so long. I really should because there really isn’t any difference, why should they just be a winter food?

2 Katrina July 17, 2011 at 3:44 pm

That bowl is an Anthropologie clearance table find. And after making those oats, I’ve made a couple more bowls. I think I’m trying to encourage some cooler weather to come on down to ‘bama!

3 Courtney @ Cookin Up Life July 15, 2011 at 9:33 pm

I see you are a Justin’s Maple Almond fan too 🙂 I LOVE that stuff! To get my oat-fill in the Tuscaloosa heat I do overnight oats… have you heard of them? Just do your liquid, yogurt, and oats and mix and sit in the fridge over night then add crunchy toppings in the morning with some maple almond butter of course!

4 Katrina July 17, 2011 at 3:48 pm

I have a slight obsession with various butters, and Justin keeps me satisfied. I have never tried the overnight cold oats. I have made overnight crock-pot oats. When school starts back, I may bring that for second breakfast after I workout. I usually carry dried oats and add water and cook in micro but that got REALLY annoying since they would boil over all the time. Thanks for the tip!

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