Today I have a special surprise for you all. My very first guest post on this blog! And it’s none other than the super sweet and inspirational Maggie from My Breakfast Blog. Now I’ll stop “talking” and just let you enjoy!

Hello Katharina’s Food Adventure readers! If you don’t know who I am let me give you a little intro. My name is Maggie and I am the photographer and writer behind My Breakfast Blog. Its a comfy warm space I like to share my daily food muses and random bowls of oats. The lovely Katharina was kind enough to let me guest post today, thank you, so I thought I would share with you a little bit of what goes into creating these bowl’s of love.

All about the Oats: Before I make oats I first have to decide on what kind…lately my grain of choice is Oat Bran. I love the creamy texture and the way it absorbers liquid like risotto. But sometimes I do mix steel cut oats and old fashion with the oat bran to make a 50/50 texture. It’s too good, trust me!

Creamy Pumpkin Nutmeg Oats topped with Cacao Nibs, Almonds and Walnuts

Slow and Steady: I hate to sound like a fanatic but I can’t express it enough..they way you cook your oats matters! I use this method daily and I find myself with a bowl of creamy goodness every time. First, bring one cup of water up to a boil with a dash of salt. Then add oats and bring to a bowl again, when it has lower temperature to medium heat. When the water has been soaked up add thinly sliced banana and whip it in, this adds a perfect level of sweet and creaminess to the oats. Lower the heat to low-medium and add small amounts of your favorite “milk”, hemp milk is my favorite. Like I said oat bran acts like risotto, it will reject the liquid if its flooded, so allow it to absorb before continuing. Before you take it off the heat, add your favorite spices, cinnamon, cardamon, nutmeg, whatever! Just make sure you add them before you take them off the heat so the oats can get all spicy. Cover for eight minutes.

English Raspberry Tart Oats with Shredded Wheat

Mix it: Everyone is different but I always sprinkle a bit of cinnamon on the bottom of my bowl before adding the oats. When I really want some creaminess I’ll add either plain Greek yogurt or more hemp to make it that much more delicious. But if your in the mood for a pie like breakfast I would totally go for pumpkin puree or apple sauce instead! Next I throw in my favorite nuts and dried fruit, usually the old standbys are cashews and raisins. But sometimes creativity nips at me and I try funky combinations like dried orange slices and sea salted dark chocolate almonds. Throw in what your craving and just go with it.

Banana Nut Bread Creamy Oats

Top it: Of course this step is optional but usually its sole purpose is for eye candy and that first oat lovin’ bite. Who doesn’t like to eat something pretty, yes I called oats pretty, so start topping your oats! My toppings of choice are raw almond butter, cinnamon or the favoriate….cookie crumbs!

Vanilla Bean Animal Cookies Oats with Pomegranate Glazed Cashews

Devour it: Just kidding, no explanation needed!

There you have it, a bit of my oat wisdom shared with you all. So if you already are a oats enthusiast or you are just starting out, I say try new flavors…it won’t disappoint! I know Katharina has some awesome combinations on her recipe page that has continue to inspire me, you must check them out! Thanks again Katharina 🙂