Cooking With Cait: Autumn Oats

cooking with cait

Caitlin Denton, 128 YinD

The crisp air can make it difficult to roll out of bed in the morning and hop under a freezing cold stream of water. Somehow when the morning fog rises, the humidity and heat reappear. We hop on our bikes and ride off to work, two, four, twelve kilometers from our houses. A thick layer of sweat, dirt, and sunscreen coats our skin from the ride. With no opportunity to properly clean up we switch in our “riap-roi” clothes and the morning truly begins. Three hours of classes back to back, full of games, songs, and dance moves to teach words and concepts to our energetic little nuggets. But how can we as PCV’s possibly have even a sliver of the amount of energy needed to keep us running? Tea? Coffee? No, the answer is breakfast.

This simple recipe has become a part of my morning routine. It no longer requires much thought other than which fruit I have on hand for the day. Its heartiness keeps me full and running until that lunch bell rings. And this version allows me to pretend for a few minutes that I’m enjoying the colors and aromas of autumn from thousands of miles away.

Autumn Oats

autumn oats

  • 1/4 cup rolled oats
  • 1/3 cup water (for thinner oats add more water)
  • 1/2 apple chopped
  • 2 Tbsp coconut milk
  • 2 Tbsp roasted peanuts crushed
  • 1 Tbsp honey
  • 1 Tbsp green pumpkin seeds
  • 1 Tbsp flax seeds
  • 1/2 Tbsp holy basil seeds (or chia)
  • 1/2 Tsp cinnamon
  • 1/4 Tsp all spice
  • 1/4 Tsp vanilla extract (optional)
  • Pinch of salt

Optional additions

  • Walnuts
  • Pecans
  • Dried cranberries
  • Raisins


In a small pot bring water to a boil then add oats.

Let simmer for a minute on low heat then add apples, milk, honey, vanilla, spices and basil seeds. Stir well. When apples are

When apples are soft turn off the heat then stir in rest of the seeds, and nuts.


Note: If you’re using instant oats, mix the oats with hot water first then add the rest of the

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