As the weather promises to get cooler (more in theory than in reality in this still hot Middle East, the palate begins to crave foods associated with the cooler fall/winter season. Oatmeal, especially the non-quick-cooking-rolled-jumbo whole grain rolled and unprocessed oats as well as the even more intact steel cut variety, is a great meal any time of day. Traditionally served for breakfast, lovers of oats will have it whenever the mood calls for it and it is a pretty event-free meal.
If you are gluten-intolerant or sensitive, you need not do without oats anymore. There is a Gluten Free version of wholegrain rolled oats by Bob’s Red Mill that you may use. If you are living in Dubai, you can find this at the Organic Foods & Cafe stores.
This recipe is also diabetic-friendly (for those who can handle grains and beets).
Let us hasten to warn you that not all oats are created equal. As they go, you have a few categories:
- Steel Cut Oats (preserving the bran). These take the longest to cook.
- Rolled whole grain oats (separated further into processed and unprocessed. The thicker organic versions have less processing. The thicker and bigger, the better
- Rolled Whole Grain Gluten-Free Oats
- Quick Oats/Instant. These have the bran fibre removed and have been made into smaller fragments for quicker cooking. These cook the quickest and are the least nutritious of the lot.
We have a few oatmeal recipes from our kitchen, but decided to share the most dynamic one so far- Beet Oatmeal. This is also a great way to disguise the plain beige coloured oats from children who are not too inclined. Here is what you will need to pull off this coup d’état.
Ingredients:
1/2 cup whole grain rolled oats
120g or less single beet
2 cups water
2 allspice berries
2 cloves
2 green cardamom pods
1 black cardamom pod
1 tsp vanilla (or less than 1/8th of the vanilla paste shown)
a pinch of cinnamon
a pinch of nutmeg
a pinch of salt
1 packets Stevia
To garnish:
1 tbsp chopped walnuts
1 tbsp honey
1tbsp cream (heavy or whipping)
Method: Peel beet, slice thinly and put in a saucepan with water, allspice, cloves and cardamom and cook them on medium heat until very soft.
When cooked, take a small strainer and get all the beets and spices out of the pot.
Set them aside. Note the black cardamom is the biggest black spice. Instead of buying all of the spices separately, get a small pack of whole garam masala and pick out the ones you will need. You will have to buy allspice, and nutmeg separately but you can use the cinnamon bark in the garam masala mix instead of ground cinnamon. Now back to the pot…
You will be left with a lovely base for your oatmeal in a vibrant shade of red.
Now you should throw away the spices and quickly puree your beet. You can forego this step and simply leave out the purree if you want a milder flavour, or simply don’t feel like doing this.
Add your oatmeal and reduce heat to a low setting. You want the oats to cook slowly in a the liquid which should be about 1 1/2 cup. It will also give you enough time to add your other spices…
Add your vanilla, cinnamon, nutmeg and salt and stir often
Sweeten with stevia to cut down on the amount of honey needed and the impact on your blood sugar.
Add a tablespoon of the beet puree and stir well. Taste and serve.
Tiffany says
How crazy! I’m eating oatmeal for dinner! I made it with coconut and almond milks, some brown sugar, vanilla, cinnamon, and 4 chocolate chips ;). Such a great idea of yours to use beets! Such a pretty color! 😀
Chef and Steward says
I know right! Your dinner sounds yummy! I also love oatmeal anytime of the day… there is just something awfully comforting about it.
Christine says
Beeutiful pics!
Chef and Steward says
Thanks Christine! Felt very inspired by the dish so had to go all out to capture the excitement 🙂
Beth Michelle says
I love oatmeal and I dont care if it isnt going to get cool here for a long time I sooo want to make this!
Chef and Steward says
Beth, My name is Kari and I must confess that even though I live in the Middle Eastern dessert, I have had oatmeal almost everyday for the past 30 days 🙂
Kristi Rimkus says
What a terrific idea. I’ve been saving the juice from my steamed beets for smoothies. I would never have thought to add it to my oatmeal!
Chef and Steward says
Thanks! But great idea re:saving your liquid for smoothies because it would be a shame to put all those nutrients to waste!
JehanP says
This is a really creative use of beets! I can only imagine how great this will taste with cardammon, nutmeg, etc.
Chef and Steward says
Spices are essential and used as desired. It’s a great way to disguise both oatmeal and beets because oatmeal on its own is not very attractive and for most kids, beets taste like dirt.
cookiesnchem says
That looks amazing! I’m a huge beet fan and the colour here is exquisite. Thanks for sharing!
Chef and Steward says
Happy you like!