Back to basics: traditional oatmeal

I’ve been in some sort of a blur ever since I came back from my work trip earlier this week. I had to get up at 4:45 to catch a train and it has been hard to catch up on the sleep I missed that night. Almost every evening since Tuesday I’ve fallen asleep with my head in the book I’m currently reading. It has just been impossible to stay awake. I guess that’s because reading is so relaxing and when you’re already tired it can only end in one way. Zzz!

Anyhoo, today I woke up 10 minutes before our alarm normally goes off. I was in that weird state of mind when you’re still sleeping, yet awake. You know what I mean? It’s like you’re dreaming, but your dreams are real. Your eyes are closed as if you are sleeping but you can smell and hear what’s around you. I don’t know, is that a trick the brain uses to make it easier for us to wake up? Hmm, I don’t know.

This morning, I was in that state of mind when I heard a dripping sound. I slowly opened my eyes but I wasn’t sure if I actually did open them or if it was just a dream. But then I heard that dripping sound again and suddenly my mind started to work and understand what the other parts of my brain were trying to say – IT’S RAINING! I looked up and saw a grey sky outside the window and I was relieved. It must sound totally crazy to you, but like I’ve said earlier, a clear blue sky is the worst thing when you are a photographer. A grey and rainy day means that you can have proper photoshoots again. Well, it’s not like I don’t photograph at all when it’s sunny outside, but you get my point.

So, today was such a perfect day to cook, style and photograph a couple of new recipes. And I was quite excited about it all! But first thing first – breakfast. Oatmeal is one of my favorite things to eat for breakfast and I’ve eaten it on and off since I was like 10. It takes 5 minutes to prepare, you can change the toppings depending on mood and season, it’s filling, it’s healthy, it’s glutenfree and it tastes great. I mean, hello? Whenever I’m facing a busy day or just lack breakfast inspiration I turn to my BFF, Oatmeal. I’ve shared another oatmeal recipe before – seasoned with vanilla – but I thought I’d go back to basics and share the original recipe I use. Back to basics, so to speak.

Traditional oatmeal

2 dl rolled oats (I use glutenfree oats)
4 dl cold water
Pinch of Himalaya salt
1 tbsp coconut oil

Directions

1. In a small sauce pan, combine rolled oats, water, salt and coconut oil.

2. Bring the mix to a boil and then lower the heat. Cook for about 3 minutes and stir occasionally. Your oatmeal is done when it has turned into a porridge.

3. Pour the oatmeal into two bowls and top with whatever you feel like. Fresh and/or dried fruit, berries, nuts, seeds, nut butters and plant milk are some of my favorites. Enjoy!