Green Oatmeal

For the first morning in 2 1/2 months, I bid adieu to my staple green smoothie and experimented with a new breakfast food more well-suited to the chilly Wisconsin autumn: oatmeal. Transitioning to a heavy bowl of oats from a refreshing, fruit-and-kale-packed smoothie proved a bit difficult and my stomach felt slightly sluggish for the rest of the morning, but it certainly warded off my shivering at the breakfast table (icy smoothies, though delicious, fit more snugly into warm-weather days when your body needs cooling, rather than colder ones when it needs exactly the opposite).

My greatest concern in forgoing breakfast smoothies involved kale, for how could I incorporate the leafy nutritional powerhouse into oatmeal without it tasting…well, like kale? With smoothies, the fruit overpowered the kale’s grassiness, but I remained skeptical that kale and oatmeal would marry well. Taking a leap of faith, I chopped my lacinato kale incredibly finely, like one would mince parsley, hoping that the kale would blend adequately into the oats.

The rest of the ingredients comprised of more orthodox breakfast fare: 1/2 cup gluten-free oats cooked in 3/4 cup Edensoy Extra soy milk with a dash of cardamom and cinnamon, mixed with 1 small banana, 1 dried fig, 2 dried apricots, 1 tbsp almond butter, (then the wierder ingredients) 1 tbsp Green Superfoods Powder, and 5 small leaves of veryveryvery finely chopped lacinato kale.

Breakfast Checklist: Protein—soy milk. Whole Grain—gluten-free rolled oats. Fruit—banana, dried apricots, dried figs. Leafy Green—kale. “Power Food”—green powder.

By golly, my concoction didn’t taste half bad! In fact, I’d say it tasted fairly yummy. During the last seven minutes of the oats’ cooking time, I added in the kale to sufficiently cook it. Surely if I hadn’t taken that step, the grassy flavor would have shone through the oats, but the rest of the ingredients mellowed out the kaleness.

I truly do miss my smoothies, but perhaps I can continue to attain my goal of leafy greens at every meal with this new breakfast.

For more green oatmeal craziness, check out my ninth What I Ate Wednesday.

Comment Provoking Questions: What’s the craziest dish into which you’ve incorporated kale? What are your favorite oatmeal mix-ins? What do you eat for breakfast every morning?

Until next time, Ali.

7 thoughts on “Green Oatmeal

  1. lactosefreelizzie says:

    yayy im glad you liked the oatmeal you made!
    oats are acutally my fav food–but i havent tried putting kale in them yet! awesome idea! 🙂
    you could always made some sort of veggie breakfast soup instead of the smoothies too!

    • Ali Seiter says:

      I actually used to make a breakfast bowl of “savory oatmeal.” I cooked the oats in tomato juice for about 12 minutes then added kale and broccoli and cooked it for another 7 minutes. I then added flaxseed meal, walnuts or almonds, nutritional yeast, and dried basil. I lost my taste for it after a while, but I haven’t made it in a very long time so perhaps I’ll experiment again.
      Thanks for the comment, Lizzie! I always love hearing from you.

  2. Ali says:

    Just made my own green breakfast! It’s surprisingly delicious! Here’s what I did:

    Around 2 cups ish of ground up kale (used my food processor)
    2 T coconut oil
    1 mashed up super ripe banana
    1/2 cup quinoa (already cooked)
    2T Mila
    1 T Raw hemp powder
    1/4 cup toasted sunflower seeds
    Himalayan Sea Salt

    Thanks for the idea – can’t wait to experiment with this more!

    • Ali Seiter says:

      Um, WOW, that mash-up sounds great! I was actually contemplating making a kale puree of sorts like you did, so I’m glad you told me how it turned out. Thanks so much for the further breakfast inspiration.

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