This is one of
my latest oatmeal recipes and is definitely one of my top favorites!
Not exact matches
Most recently, we convened at the Gelpi's lovely home to cook and consume a delightful fiesta of homemade pico, guacamole and chips with Coronoas shots of tequila (for Juan and me — my first in my entire life,
late bloomer that I am), tortilla soup with roasted pepitas — veganized from a
recipe my mother got from the Mansion on Turtle Creek in Dallas — Juan's seitan mole over herbed rice, homemade tortillas, and, for dessert, Barbara's apple -
oatmeal crisp and my flan.
The
recipe also calls for 2 tablespoons of fine
oatmeal for sprinkling on top, I didn't have any to hand and didn't want to buy a bag just for two tablespoons so I just popped 2 tablespoons of the rolled oats in my coffee grinder and 5 seconds
later hey presto!
6:30 am: breakfast - baby
oatmeal (made with milk and prune juice), fruit, waffle / pancake, variations of this
recipe or this
recipe, plus a smoothie (we make double and save for
later)
So now, quite a few years
later, I decided that it was finally time to develop a
recipe of my own that rivaled — if not surpassed — those
oatmeal raisin cookies.
This overnight chia
oatmeal recipe is based on two breakthroughs I've had recently: 1) that white chocolate is little more than a secret magical ingredient (I'll get to that
later) and milk and 2) that chia makes overnight
oatmeal a million times creamier and better, and
oatmeal makes chia pudding a million times heartier and more textured and that they shall henceforth live together in harmony and be called choatmeal.