OATMEAL BAR

SERVES 4

Make a couple of types of hot oatmeal, set out some toppings, and invite your guests to breakfast. See here for more options.

4 cups water

2 cups organic rolled oats

Bring the water to a boil in a medium saucepot. Stir in the oats. Cut the heat to medium low and simmer until the oats are tender, 5 to 10 minutes. Remove from the heat and cover until serving. If the oats thicken too much, stir in additional hot water.

OPTIONS

MULTI-GRAIN: Use a mixture of rolled oats, rolled spelt flakes, rolled wheat flakes, and rolled barley flakes. All of the grains cook in about the same amount of time and are widely available from Bob’s Red Mill or your local market.

VANILLA SPICE OATMEAL: Add ½ split and scraped vanilla bean (or 1 teaspoon vanilla extract) and 1 teaspoon ground cinnamon along with the oats. Or use ground cardamom, nutmeg, ginger, cloves, or any combination of these warming spices.

CARAMELIZED APPLE TOPPING: Sauté ¼ cup diced green apple in 1 teaspoon plant-based butter over medium-high heat, stirring frequently, until browned and caramelized, 3 to 4 minutes.

POPPY SEED–CRUSTED ROASTED SWEET POTATO TOPPING: Preheat the oven to 400ºF. Rub a small sweet potato with oil, place on a baking sheet, and put in the oven. Cut the oven heat to 300ºF and slow roast until a skewer slides in and out of the potato easily, about 1½ hours. Cool completely (overnight if you want to make this the night before), then remove the peel. Roll the naked tater in poppy seeds (or chia or sesame seeds if you like) and a pinch of salt.