Layered overnight oatmeal

Norsk
30-35g havregryn
5-10g chiafrø
kanel og søtning
1 eple (og/eller annen frukt og bær)
100-200g kulturmelk, kefir eller naturellyogurt

- Bland sammen havregryn, chiafrø, kanel og søtning i bollen/fatet du vil ha det i.
- Dekk med oppskjærte eplebiter (med skall, fordi nam).
- Dekk det hele med 1-2 desiliter kulturmelk/yogyrt.
- La det stå i kjøleskapet over natten.
Det flytende i kulturmelken/yogurten trekker lett inn i grynene mens melken/yogurten oppå forblir tykk og digg og frukten holder seg bra.



English
30-35g oats
5-10g chia seed
cinnamon and sweetening
1 apple (and/or other fruits and berries)
100-200g buttermilk/cultured milk or natural yogurt

- Mix together the oats, chia seed, cinnamon and sweetening in the box/bowl you want it in.
- Cover with pieces of apple (with the peel on, because yum).
- Cover it all with 1-2dl cultured milk/yogurt.
- Leave it in the fridge over night.
The runny bits of the milk/yogurt gets absorbed into the oats while the milk/yogurt remains thick and awesome and the fruit remains good.

Two kinds of pumpkin goo

Pumpkin oatmeal

Norsk
Havregrøt
40 g (1 dl) havregryn
150ml vann
søtning etter smak
et dryss salt
~100g gresskarpuré
1/2 ts gresskarpaikrydder
En god klatt kokoskrem

- Bare bland og kok hele greia til den er fin og tykk

"Risotto"
1/2-1 blomkålhode, malt til "ris"
1 sjalottløk, hakket
1 dl kraft
1 ts tomatpuré
1/2-3/4 boks gresskarpuré (200-300g)
1-2 dl kokosmelk/krem
1-2 ts hvitløkspulver
et dryss svart pepper
et dryss muskat

- Stek løk til gyllen og tilsett blomkålris, krydder, tomatpuré og kraft
- La stå til blomkålen er spiselig myk og vannet er kokt vekk
- Tilsett gresskarpuré og kokosmelk/krem, la det småkoke til det er tykt og kremete
(Jeg savnet litt krydder i retten her. Så finn på noe lurt!)


Pumpkin risotto. Yes, I know... very pretty.

English
Pumpkin oatmeal
40 g (1 dl) oats
150ml water
sweetener to taste
a sprinkle of salt
~100g pumpkin puree
1/2 ts pumpkin pie spice
A good dash of coconut cream

- Just mix and cook the whole thing until it is nice and thick

Pumpkin "risotto"
1/2-1 cauliwlower, "riced"
1 shallot, chopped
1 dl stock
1 ts tomato paste
1/2-3/4 can pumpkin puree (200-300g)
1-2 dl coconut milk/cream
1-2 tsp garlic powder
a sprinkle of black pepper
a sprinkle of nutmeg

- Fry the onion until golden, add cauliflower, spice, tomato paste and stock
- Leave it to simmer until the cauliflower is edible-soft and the water has cooked off
- Add pumpkin puree and coconut milk/cream, leave it to simmer until it's thick and creamy
(I'd like to have some mor spices/seasoning in this dish. So come up with something clever!)

Pumpkin oatmeal source
Pumpkin risotto

Oatmeal

Just plain boring oatmeal.
Deal with it.
:)



Add sweetening, cinnamon, cardamom and salt to about 200-350 dl of water (depends on how long you plan on cooking it, i.e. the size of the oats), and 1dl (40 grams) of oats.
Cook until it's the consistency you prefer, teleport it into a bowl and sprinkle with cardamom, cinnamon, and sweetening (e.g. tagatesse) and add a lump of butter in the middle.
Serve with some berries, jam, fruit, whatever...



Yeah, I know, I am breaking all of my rules. And it's fine. Madness.