Yesterday, I returned from Scottsdale, AZ after a scorching weekend of ultimate, which included an apocalyptic dust storm, flooded streets from a record amount of rainfall, dinner at a restaurant named Chino Bandido, a sketchy hotel next to a Waffle House, Bang Bang by Jessie J, Ariana Grande, and Nicki Minaj bumping on repeat, and a kitchen tour with a pig’s head followed by credit card roulette at downtown Scottsdale’s Citizen Public House gastropub.
Decadent oatmeal is a TLF (TuroK Like Food) original, created out of necessity caused by a lack of eggs for breakfast and a taste preference for creaminess. Relatedly, I love the buttery texture that differs substantially from sticky-sweet oatmeal. Decadent oatmeal feels more substantial than any instant oatmeal you may eat regularly.
The addition of honey disqualifies this recipe from appearing in my savory oatmeal post.
- 1/2 cup oats
- 1 cup water
- A pinch salt
- 1 tablespoon coconut oil
- 1/2 tablespoon honey
- 1 tablespoon butter
Cook the oatmeal however you prefer, incorporating the salt with the oats and water. After the cooking is complete, Mix in the coconut oil and honey, stirring to combine. Pour or scoop the oatmeal into your serving vessel. For presentational purposes, don’t mix in the butter; place it on top.