I’ve got an amazing news to share with your, friends! Oh boy, where are my manners? Hi, folks, and thanks for stopping by. Okay, now you know I’m an extremely well-mannered guy, and I can continue.
In a number of my previous posts, I’ve been using the word “kick” the way too much. It’s been overused. It’s probably gotten vulgar. Thus, I’ve got a substitution for this word which I’m going to use in the next 258 posts. Sure, after that I’ve got to find a new one.
That probably doesn’t sound natural for native English speakers, but I’m talking about the word “marathon”. I found it and would use quite often when I was working on my first, Russian, food blog. A “marathon” basically means…a kick! But while a “kick”, in my book, might have a connotation of an obsessed person, “marathon” is related to sport, and adrenalin; starting and finishing lines. Kitchen kind of sport, you know.
The idea was simple – I set up a particular topic and the time frame and tried to cook as many meals related to that topic as possible. It was a great way to get involved in a process and camouflaged my obsessions with such a lovely marathon idea. I had had a number of delish marathons such as:
- stuffed veggies
- chilled soups
- crepes cakes
- rhubarb recipes
Sounds scrumptious, doesn’t it?
So, since it seems I’m about to have a kick on oatmeal, I decided why not to announce my first official marathon on this blog? Indeed, it will be a marathon without any strict frames, but we are going to use this lovely word anyways, all right?
I’ve already posted the recipe for mango oatmeal, and there are more ideas to be posted yet. Some of them hopefully will be fabulous but some – mediocre. This time I cooked my oats in coconut milk, and the result was great. Did you know that if you cook oats in milk, you’ll get a creamier consistency than using water? Paired with blueberries and decorated with some edible flowers grown by my husband, this oatmeal means all delicateness you can imagine. If you have some violet syrup or extract, I do believe it would be a great addition to this fluffy oatmeal. Or you could incorporate some lavender seeds or extract – I’m not sure it would pair well with coconut milk so it’s your task to try and report to all us:) Or just wait until I try – while writing the previous sentence, I got inspired.
Delicious and creamy oatmeal bowl served with blueberries and decorated with edible flowers. That's perhaps the most delicate oatmeal you've ever had!
- 1/2 cup rolled oats (I usually take oats which need 4-5 minutes cooking)
- 1 cup coconut milk
- 1 tablespoon sweet condensed milk (or sugar, to taste)
- pinch of salt
- 1/2 cup fresh blueberries
- violets or other edible flowers, to decorate
- In a small saucepan, bring the coconut milk, condensed milk, and a pinch of salt to a slow boil.
- Add the oats and cook, constantly stirring (the mixture of two milk can cause its burning on the bottom), and cook for a minute at medium heat. Decrease heat and let the oatmeal simmer for 3-5 minutes or until ready - check info on the package.
- Off heat. Stir in the blueberries and let stand for a minute.
- Serve immediately topped with the violets.
It's a large serving which will keep you satisfied for a long time. You can decrease the amount of the ingredients (it's usually recommended 1/3 cup oats and 2/3 cup liquid). Add less/more liquid and cook a few minutes less/more for a desired consistency - I prefer it thicker and a bit al dente.