I am extremely active on Instagram. I use that social media platform specifically for vegan, and food related posts. I can glean so much inspiration, and I’m able to expand my circle of exposure for this blog. 🙂 There is always that one post that catches your eye. That one post that gets your cogs turning, and skepticism spiked. That would be this post ladies and gentleman.
I actually had never seen turmeric oatmeal before. You would think with turmeric being in such demand now-a-days due to its many health benefits, everyone would use it in everything! If you don’t know the amazing health benefits, here is a short snippet from an excellent informative article by Mercola, “The health benefits of turmeric include an improved ability to digest fats, reducing gas and bloating, decreased congestion, and improved skin conditions such as eczema, psoriasis, and acne.” (For the full article, here is your link.) Doesn’t that sound ridiculously cool?
If I could a dollar for every time someone made the discovery the some spice, herb, vegetable, or fruit was a “superfood”, I would be filthy rich! Why? Because in my book, everything that comes from nature is a “superfood” in its own way. Each one giving vital nutrients, antioxidants, vitamins, and wonderful side effects. But why do people take such interest in a “superfood”? Mainly because subconsciously we believe it will somehow compensate for the lack of nutrition we are getting from conventional processed foods. I mean, why would I give up my Ding Dongs if I could get all the potassium I needed in a banana? (Terrible example, but you understand where I am going. 😉 )
Turmeric has an interesting taste profile. Some say it tastes like “nothing”, others say it is slightly peppery, musty, and bitter. I personally pick up on the musty tones a lot! I have tired turmeric oats two ways before. One way, I made a savory oat dish. It had a very turmeric-y taste which was fabulous for anyone who loves the taste of turmeric. The second way, I added cinnamon to bring out the sweetness. Not terribly over-the-top sweet, but just enough to be present, and enjoyable. This recipe I decided to make the sweeter version. I think it will be more compatible for everyone, and not just the turmeric fans. If you decide you want to omit the sweetness, omit the cinnamon.
I topped this bowl with halved peanuts, chia seeds, and Raw Food Central nut clusters. These really complimented to turmeric by adding a touch of the “Grandma’s Kitchen” feel. Cozy, warm, and the raisins in the clusters gave a nice extra hint of sweetness. I will be doing a review on a variety of Raw Food Central’s products in the near future, so keep an eye out! 🙂
- ¼-1/2c. gluten free rolled oats
- 1c. water or plant based milk
- 1 zucchini (grated)
- 1t. steel cut oats (optional)
- 1t. tapioca starch
- 1t. cinnamon
- ½-1½t. turmeric
- Raw Food Central Nut Clusters (link in post)
- Chia Seeds
- In a medium saucepan bring the oats, liquid, and zucchini to a bubble over medium heat.
- Cook until desired thickness (8-15 minutes).
- Remove from heat, and whisk in remaining ingredients.
- Transfer to a bowl, and top with recommenced toppings.