Because of a crazy week, I'm just sharing some random photos and a quick breakfast idea.
We've been in full blown spring here in Georgia. And since we bought this house last June, we're just now experiencing spring in our new yard.
I discovered this pretty plant! I have no idea what it is. I'd love you to share your expertise if you know. The flowers are heavy and droop a bit.
And close up. So pretty!
I've also got another beautiful camellia bush blooming! This one is hot pink.
Now, total random topic switch. I've found a new snack that I really love. I buy it in bulk at Sprouts. It's a crunchy veggie mix. Beets, squash, carrots, green beans, etc. YUM.
Now for another steel cut oats recipe! One morning I decided I didn't want coconut like I shared a couple of weeks ago. So I dug into the freezer to see what fruit I had on hand.
I made the steel cut oat recipe in my Instant Pot.
3 Tbs butter
1 cup steel cut oats
about 1/2 to 1 cup frozen sliced strawberries (however much you want)
First I used the sauté setting to melt 3 Tbs butter and then added a handful or two of frozen sliced strawberries. I let the berries cook down until softened. Then I added 1 cup oats to toast them for a couple of minutes.
Then I added:
2-1/2 cups vanilla almond milk (you can use regular milk)
1 Tbs brown sugar
dash of vanilla
pinch of salt
I then put on the lid, and set manually for high pressure for 2 or 3 minutes.
Once it finished, I let it cool for a natural pressure release. I let it cool for at least 10-15 minutes before releasing the pressure. When I release the pressure on something starchy that tends to foam, I hold a dish cloth in my hand to protect it and very gradually let a bit of steam out at a time.
This turned out so good!
Happy spring, everyone!