Bowl-Tastic Moment #4: Rosemary Roasted Strawberry Oatmeal

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Gracie Gold once said, “I always start my breakfast out with oatmeal, because it’s full of vitamin D, it’s a great carb, and you can get, like, some fun flavours in there.” 

Oatmeal contains a specific type of fibre known as beta-glucan which helps lower bad cholesterol levels. It significantly enhances the human immune system’s response to bacterial infection AND studies also show that it has beneficial effects in diabetes as well – it stabilises blood sugar! Starting out Your day with a blood sugar stabilising food such as oats may make it easier to keep blood sugar levels under control the rest of the day, especially when the rest of your day is also supported with nourishing fibre-rich foods. 😉

Antioxidant compounds unique to oats, called avenanthramides, help prevent free radicals from damaging LDL cholesterol, thus reducing the risk of cardiovascular disease.

I’ve been thinking about this and couldn’t shake the idea out of my mind, so it came almost perfectly when Miriam came up with the out-of-this-world idea to set the theme for this week’s Kitchen Challenge “Reverse Psychology”. It means to take something normally thought of as sweet and making it savoury OR taking something normally thought of as savoury and making it sweet!

I was musing over how strawberries would taste if they were to be roasted in rosemary  yes, rosemary!! – and whether I’d succeed in my first attempt at entering the intimidating territory of savoury oatmeal.

The result? Rosemary roasted strawberries taste like a warm ray of sunshine on a cold winter day or like receiving a cuddle from an excited puppy… They amazingly, confusingly, intriguingly, weirdly, strangely, oddly work.

Instructions:

  1. Slice a couple strawberries and sprinkle the leaves of a sprig of rosemary over them.
  2. Proceed to roast the strawberries in a non-stick pan (option to use coconut oil if Your pan isn’t non-stick!) over low heat until a bit of their delightful reddish pinkish juice started to ooze out.
  3. Pour everything in the pan on top of Your bowl of oatmeal.

I sealed the deal by adding frozen berries and then poured a large splash of plant-based milk to make magical, delightful pinkish purplish swirls out of the frozen berries…

Before we part ways, fun-fact: Oats are otherwise scientifically known as Avena sativa.

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