My mom sent me four autumn leaves in the mail.
They were the first she gathered from the trees near her home. I found them pressed together neatly in a card with her signature handwriting slanting almost vertical along the page.
She said she wanted to send them to me so I wouldn’t forget about the fall.
Delicate and impossibly light, I removed the leaves from the card and carefully placed them on the kitchen table. I had a sinking feeling they were going to fly away even though I was inside. I sat there staring at them and imagining my mom in a younger version of herself, walking in the autumn leaves with her big rimmed sunglasses and pink lips, my cheeks pressed into my hands, tears streaming down my face.
So much for getting tougher with age. I only soften.
These are the gifts I cherish most. The gestures, the kindnesses and the feelings I no longer have words for.
Autumn Oatmeal
Autumn Oatmeal
- 1 cup 100% whole grain oatmeal (steel-cut or rolled)
- 2 tablespoons flaxseed, ground into meal
- 1 tsp coconut oil or butter
- 3/4 tsp cinnamon
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1 apple, skin on and diced
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2 + 1/2 (or more) cups water
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1/2 cup unsweetened applesauce
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1/4 dried cranberries
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1/4 cup raw walnut pieces
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milk beverage and drizzle of honey, as desired
Serves 2
Nutrition & Cooking Notes:
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Flaxseed profile: flaxseed is an excellent source of plant-based omega-3 fatty acids (known as alpha-linolenic acid or ALA) fibre and lignans (plant compounds believed to be protective of breast health).
- Grinding flaxseed: unlike chia, flaxseed must be ground in order to be bioavailable (absorbed and usable by the body).
- How to buy & store flaxseed: I strongly recommend purchasing unground flaxseed (the whole seed) as opposed to pre-ground meal and simply using a dedicated coffee grinder or mini blender as needed. Any remaining ground flaxseed should be stored in an airtight container in the fridge. This is because the omega-3 fat in flaxseed is quite volatile and reactive to light and ambient temperature. Often, ground flaxseed that has been left to sit out on the shelf for weeks/months in broad daylight will go rancid. Keep your unopened flaxseed in a cool, dark place and once opened, store in the fridge.
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Oats: both steel-cut and rolled oats offer a good source of soluble fibre – the kind attributable to helping keep blood cholesterol in check. Whether you are choosing steel-cut oats (chopped into larger sizes) or rolled oats (‘old fashioned, quick-cooking oats’ that have been rolled or flaked for easier cooking), be sure to choose 100% whole grain. Oats should have at least 3 grams of fibre per serving and ideally zero sugar and zero sodium.
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Unsweetened Oats: buying the oats unsweetened allows you to decide how much and what type of sweetener you would like to add to your cereal, rather than the manufacturer. I am not a fan of instant oat cereals (powdered oats) because, even when they are 100% whole grain, these cereal packets almost always have sugar and sodium added to them.
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Cinnamon: cinnamon is not only delicious it has also been shown to have a positive effect on blood glucose levels in individuals with type 2 diabetes and prediabetes. Easy ways of adding cinnamon to your diet include sprinkling it over your cereal or yogurt, adding it to smoothies, soups, stews and baked goods, topping your coffee with it or making your own cinnamon tea.
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Other Seasonings: I’ve kept the seasoning simple here but of course, you can amplify with nutmeg, clove, cardamom, vanilla, etc. as you like. If you are sulfite sensitive, you may wish to avoid commercial brands of “pumpkin pie” spice however (which commonly uses the preservative) and create your own blend of spices. Pumpkin pie spice is generally made up of a combination of ground cinnamon, nutmeg, ginger and allspice but cinnamon/nutmeg will get you mostly there.
Directions:
- Heat coconut oil or butter in a skillet set to medium heat and sauté diced apples just until they begin to soften (about 30 seconds or so) then remove from heat.
- Meanwhile, place oatmeal, ground flaxseed and cinnamon together in a pot, stirring to combine with a wooden spoon.
- Add water to the oatmeal mixture, stir and allow it to come to a gentle boil on the stove-top. Immediately reduce to lowest temperature to simmer.
- Add warm apples and cranberry to the simmering mixture, stirring to combine. If the mixture is too thick to stir fluidly (the flaxseed will swell) add a little more water.
- Simmer/cooking time will vary depending on the type of whole grain oats you are using (steel-cut oats are comprised of larger pieces and take slightly longer to cook than rolled oats which have been cut into smaller pieces for quicker cooking).
- Remove oatmeal mixture from heat, stir in apple sauce and make any final seasoning adjustments before dividing between two (or more) bowls and topping with walnut, milk beverage of choice and a drizzle of honey, as desired.
© Inspired Edibles
Great recipe!I really enjoyed this post–both the writing and the photos!
Oh dear, you had me welling up too Kelly. It must be so difficult to be so far away from home. But I bet it’s easier these days with the internet and social media, I can’t imagine what it might have been like for my Mom and Dad, thousands of km from home with only the odd telephone call (I still remember how expensive it was, Dad set out the stop watch to make sure we didn’t exceed a certain time) and many hand written letters. How beautiful that your Mom sent you the leaves, such a romantic gesture. I doubt very much that you would forget about autumn. The temperatures here are creeping lower and lower (this morning I woke up to 5C at the cottage!) and we have the leaves turning a bit but not as much I would have thought. Perhaps today will be a turning point at the lake with the sun shining brightly but chilly temperatures. I’ll be sure to post some fall views for you on FB.
This breakfast looks and sounds perfect for our temperatures, I love apple and cranberry and walnuts just take it over the top. The photos are beautiful, as usual.
Eva http://kitcheninspirations.wordpress.com/
Kelly you should be a published author!! Your writing is always so beautiful…
Those leaves are gorg! Fall and Spring are always such inspiring times I find….all the changes happening. On my drive to work now I get to go by all these little Spring time baby lambs and oh man, it’s so hard to keep my eyes on the road!
Your oatmeal looks so perfect and quintessentially Fall! I love the flavours…I might be tempted to add some cardamom because I’m going through a little cardamom obsession right now!
What a tender, thoughtful gesture and your description is simply beautiful Kelly. You manage to convey so much in such a small space… the leaves your mom sent complement the warmth of your autumn oatmeal perfectly. What an ideal breakfast for our colder mornings – love those dishes too. Thank you for the recipe and for this touching post.
What a touching beautiful gesture… if there is a present you have ever received and never had doubts about it coming straight from the heart, these leaves must be the one. The autumn oatmeal goes so well with your moving autumn story and the beginning of a new season, with new, warm calm colours…
What a wonderful mama! The oatmeal looks very delicious and good for you too.
I’m so in the mood.So perfect for this time of year.
Oh, sure, make us all cry… ah ya ya Kelly. So beautiful and now I have no words! Your photos match the mood — serene and gorgeously lit. Perfect autumn post.
Wow…are the leaves already turning!! I so miss the fall leaves…not the cold, just the leaves! That teared me up as well; truly the little moments mean the most. And, of course, I’m loving the oatmeal, so definitely fall like!