Valentine’s Day Breakfast Recipe: Strawberries and Cream Oatmeal
Valentine’s Day Breakfast Recipe: Strawberries and Cream OatmealThis week we’re welcoming a guest post from our friend Emily from Recipes to Nourish, a holistic food and health blog. When she had her daughters, she was inspired to eat mindfully and create wholesome meals from scratch. We reached out to Emily to put together this delicious Valentine’s Day breakfast recipe that’s sure to be a treat!
Strawberries and Cream Oatmeal with Homemade Chocolate Drizzle
Easy to make, healthy, creamy and delicious, this Strawberries and Cream Oatmeal is a heavenly treat! It’s made with soaked oats for better digestion and nutrition and is topped with a luscious, naturally sweetened chocolate drizzle. Surprise your loved ones with breakfast in bed on Valentine’s Day! This delectable oatmeal will be sure to please!
I love making special, nourishing treats for my loved ones, especially when chocolate and berries is involved.
My family sticks to a real food, gluten-free diet. My body doesn’t do well with gluten and I have other food allergies like potatoes, sweet potatoes, sugar and walnuts. But having food restrictions doesn’t stop me from enjoying delicious, beautiful food!
I love creating special meals that make the whole family feel loved and cared for while still supporting our health and wellness. You can still enjoy the goodness of comforting treats WITHOUT refined sugar and other not-so-healthy ingredients.
This crazy good Strawberries and Cream Oatmeal with a homemade chocolate drizzle just screams LOVE and bliss. It’s the perfect breakfast to surprise your honey with in bed on Valentine’s Day.
This healthy, holiday inspired oatmeal is perfect for the whole family, breakfast for two (or one) and well-loved by kiddos too.
- 2 cups gluten free or organic rolled oats
- 2 ½ cups WARM filtered water – for soaking
- 2 tablespoons organic raw apple cider vinegar, lemon juice, whey or kefir
Strawberries & Cream Oatmeal
- 1 ½ cups filtered water – for cooking
- 2 tablespoons maple sugar, pure maple syrup or real honey
- 1 teaspoon organic vanilla extract
- ½ teaspoons ground cinnamon – optional
- ¼ to ½ teaspoon sea salt – optional
- 1 ¼ cup organic cream, milk or full-fat coconut, divided
- 2 cups organic strawberries, diced
- 2 tablespoons grass-fed butter or ghee
- 3 tablespoons cocoa or cacao powder
- ½ teaspoon vanilla extract
- 2 tablespoons real honey
- Pinch sea salt – optional
1. 24 hours BEFORE you want to make the oatmeal, heat 2 ½ cups water just until warm (do not simmer or boil), it should be warmer than room temperature, but not too hot to touch. Add the oats to a quart or 8-cup mason jar or large glass bowl. Pour the warm water over the oats. Add culture of choice – my preference is unfiltered apple cider vinegar or lemon juice. Mix with a spoon and cover the mason jar or bowl with a lid. Leave jar/bowl out on the counter (out of sunlight) for 24 hours.
2. 24 hours AFTER soaking the oats, dump the oats mixture into a saucepan with high sides. Set aside while you prep the homemade chocolate.
3. In a small saucepan over medium heat, add butter/ghee, cocoa/cacao powder, vanilla extract, honey and sea salt. Heat until melted and fully combined, stirring occasionally. Chocolate is done when mixture is smooth and shiny. Remove from heat and place in the refrigerator while you make the oatmeal, transfer to a different container if necessary (chilling helps thicken the chocolate up a little bit).
4. Add 1 1/2 cups water to the oats and stir to combine. Bring to a low boil, stirring constantly, reduce heat and simmer for about 2 minutes. Remove from heat. Stir in 2 tablespoons sweetener of choice, vanilla extract, optional cinnamon and sea salt.
5. Add up to 1 cup of cream, milk or coconut milk depending on the consistency of oatmeal that you like. Stir to combine. Add 1 cup diced strawberries to the oatmeal and stir to combine, reserving the remaining 1 cup of strawberries for topping the oatmeal.
6. Add the hot oatmeal to two serving bowls. Top with extra diced strawberries, a splash of cream/milk/coconut milk and a generous drizzle of chocolate. Serve immediately and enjoy!
Notes: Dip extra strawberries in any leftover chocolate and serve with the oatmeal.
About Emily: Emily Sunwell-Vidaurri is a water kefir and chocolate loving, holistic-minded wife and mom. She’s the founder and voice behind Recipes to Nourish, a gluten free blog focusing on Real Food and Holistic Health. Having her daughters changed her life. She became mindful of everything that went into her body and started eating real food, making home cooked meals from scratch and living a natural life. As a wife and mommy who is dedicated to making nourishing food and using safe products for her family, she works to empower her readers and show them that there is a healthier way of eating and living. Her passion and mission is to make healthy and natural living as uncomplicated and enjoyable as possible. Emily lives in California with her husband and two children. Her first cookbook, Gourmet Cooking Made Easy With Your Instant Pot releases fall 2017. Find Emily’s latest recipes and natural living tips at Recipes to Nourish. Connect with her on Facebook, Instagram, Pinterest and Twitter plus grab her free eBook Holistic Tips to Keep Your Family Healthy.