Bowls in the sink: Another oatmeal recipe

by Danielle Ehsanipour
[Note from the editor: Check out Danielle’s first delicious recipe for the full “Bowls in the sink” experience!]
Sesame n’ Spiced Peach

1 c. water
Pinch of salt
½ c. rolled oats
1.5 teaspoons cinnamon
Pinch of nutmeg
Smaller pinch of cloves
Handful of raisins
Dash of vanilla extract
2 Tablespoons flax seeds (or flax meal, if that’s what you’re into)

1 peach, sliced or choppedbry
1 Tablespoon brown sugar
1 Tablespoon Tahini
Toasted sesame seeds for garnishing

Heat it up. Bring water and pinch of salt to a rolling boil. Add oats, cinnamon, nutmeg, raisins and vanilla, and cook on medium-high heat, stirring regularly. After a minute or so, go ahead and add your flax seeds, peach, and brown sugar, along with any extra water as needed (I recommend just a quarter cup, since the peaches add some juice), and lower the heat a bit. Keep stirrin’ the pot regularly. I always recommend tasting your oatmeal in the process – do you want to make today extra spicy? Are you feeling pretty in peach? Are you trying to highlight the morning with a quarter of a cup of nutmeg? (Note: do not consume more than 1.5 tablespoons of nutmeg at a time. You will see God in your oats).

Sesa-WHAT?? You know it! Once your oatmeal is cooked (not too sticky, but not too runny), pour it into bowls. After dressing up your oats with the milk of your choice, get extra fancy by drizzling a tablespoon of tahini on each serving. Garnish with toasted sesame seeds. Feel free to dollop a bit of Greek yogurt in the center, along with honey, cereal/granola, and/or any other pickin’s from your pantry.

Danielle Ehsanipour recently received a bajillion accolades from Oatmeal HQ for her discovery of the complete protein formed by oatmeal and ice cream.