Florida spring has been positively glorious over the past two months with abundant sunshine, sun-bathing gators, and even low humidity (compared to the sauna that will invade around June). And although it is not peak season for many fruits and veggies, you can for sure count on sweet juicy strawberries. They are extraordinarily versatile, so get creative with strawberry salads (with pesto chicken, goat cheese, corn, balsamic…), strawberry cakes, ice cream and frozen treats, strawberry smoothies and cocktails, jams and sauces, and even flatbreads. Strawberries & cream is a legendary combo for a reason, and luckily the lovely duo can be adapted for any type of cuisine you desire.
This strawberries & cream oatmeal is a simple and super-fast concoction that just happens to result in delectable flavor and indulgence that makes you feel like a princess. (Forget about quarantine, you are locked away in an enchanted castle preparing to emerge as queen of your kingdom. Hang on to that feeling.) It is also an ideal way to get the most out of extra mascarpone from other recipes. (Check out my creamy pesto and crab ravioli, blackberry or orange ricotta pancakes with maple mascarpone, and earl grey oats with honey cream to get you started on the mascarpone kick too. Then make a tiramisu because we all could use some more of that.)
Recipe Tips
Use whatever type of oats you prefer (quick, rolled, or steel cut), your favorite milk, and the cooking method of your choice (on the stove, in the slow cooker or pressure cooker). I usually go for quick oats made on the stovetop with dairy milk. You can also adjust some of the mix-ins to your preferences or the season. (For instance, definitely try blackberries or peach in place of strawberries later in summer). And the walnuts can certainly be swapped for pecans, almonds, etc.
One thing I do recommend you be strict about is the balsamic. It’s really important to use a genuine, aged, thick balsamic to get the flavor we’re going for. Specialty balsamics are ideal as a finisher only. Just a tiny drizzle delivers incredible depth and takes the whole dish over the top. (My latest favorite for this oatmeal as well as the blackberry chocolate chip pancakes is a blackberry ginger infused balsamic.) If you don’t have a balsamic you love, no worries at all! The vanilla maple mascarpone is outstanding all on its own. Plus, another way you could take the flavor up a notch is by subbing hot brewed tea for 1/3 of the milk.
Strawberries & Cream Oats with Balsamic and Walnuts
Ingredients
- 1/2 cup uncooked oats (or 1 serving)
- 1 cup milk of choice (or as specified on package)
- 1/3 - 1/2 ripe banana
- sprinkle ground cinnamon
- dash ground ginger
- 1/2 tsp vanilla extract
- handful raisins
- 2 oz (handful) fresh strawberries, roughly chopped
- maple mascarpone cream: 1 Tbsp mascarpone, 1/2 tsp maple syrup, 1/4 tsp vanilla
- 1/2 tsp pure, aged or infused balsamic
- 5 g walnuts, chopped
Instructions
- Cook oatmeal according to package instructions on the stovetop. (Alternatively, you could use a slow cooker or pressure cooker.) Add additional milk or water as needed to reach desired consistency.
- Near the end of cooking, add the banana in thin slices and whip vigorously. Then stir in the cinnamon, ginger, and 1/2 tsp vanilla. Finally, fold in the raisins and strawberries.
- In a separate small bowl, mix the mascarpone (softened), maple syrup, and 1/4 tsp vanilla until completely incorporated and silky smooth.
- Lightly toast the walnuts (in a toaster oven or dry skillet over medium-low heat). Chop.
- Transfer the oatmeal to a bowl. Pour the mascarpone mixture over the oatmeal, then lightly drizzle the balsamic on top. Finish with chopped walnuts.
