It’s no secret that I am a serious oatmeal connoisseur.
This bowl features some of my favourites – creamy Quaker oatmeal made in milk and water, fresh blueberries and blackberries, a sprinkling of toasted sliced almonds, and a puddle of almond butter. The almond butter makes the whole bowl of oatmeal. I like getting a tiny spoonful in each bite, and I NEVER mix it all together (the horror!). Now, this was before I discovered granola as an oatmeal topper.
I can’t wait until May for the farmer’s market. Local, fresh berries are truly irreplaceable in the winter! Trust me, I’ve tried it all – there are frozen berries in the freezer and dried berries in the cupboards. Nothing can beat farmer’s market berries, especially on top of oatmeal. Yum!
QUESTION OF THE DAY!
Is there a food that you consider yourself an expert on?
Mine is definitely oatmeal. Like Kath of Kath Eats Real Food (see the Oatmeal Queen’s blog for thousands of craaaazy oat concoctions! http://www.katheats.com/kaths-tribute-to-oatmeal), I eat oatmeal at LEAST 6 days a week. Too many people look down on oatmeal because it’s “too mushy” or “too healthy” (my dad). Not true! Like salad, oatmeal is all about the toppings. I like nut butter, granola, and chocolate chips if I’m feeling rowdy. 😛