My cousin Liz is in town visiting from NYC and this is a photo of her oatmeal I made this morning. She said “Leah you should do a post on how to make oatmeal, my parents would love it!”. So this goes out to Aunt Joan and Uncle Berg in Sandy Oregon. Here’s how I “oatmeal”.

Here’s what I made on this rainy spring morning.

In a medium sized heavy bottomed sauce pan on med-high heat toast 1 cup of gluten free rolled oats, until you can smell the fragrance of tasty oats, about 3 minutes. Then add about 2 cups of filtered water (more or less depending on your preferred consistency) and a pinch of real salt. Bring to a light boil, then turn down heat to low. Add about 5 thinly sliced apricots and 1/4 cup of dried rose hips. Rose hips are really good for you, and give a great tangy sweet flavor. Add about a tablespoon of butter to give your breakfast the fuel of good fat. I’m usually an “eggs for breakfast kind of a person”. I need my protein and fat to help with my blood sugar. So when I make oatmeal I have to make it with nuts, seeds and good fat, like butter and/or coconut oil. When the oats are cooked through, about 10 minutes, serve up a bowl with some good toppings. Add a splash of half and half, a few slivers of butter (I love butter), chopped almonds, a tablespoon of chia seeds and a splash of grade b maple syrup.  Enjoy!