Avocado Oat Grits

Avocado + Oats = a match made in heaven.

Oatmeal is by far one of the most popular grains the world over and is considered by many to be a “healthy” choice. (To which, may I quote myself? What does healthy even mean?) The global oatmeal market is expected to reach approximately 2.5 billion by 2022, and we’re all over here making oatmeal cookies, overnight oats, oatmeal soaps, oatmeal body scrubs, and using oat flour for various baked goods.

Avocados are being slathered on toast and smashed into guacamole faster than they can go brown, but don’t take my word for it. Look at this chart that shows us how many millions of pounds of avocados we’re eating per week in the US alone.

 
  Average avocado consumption in the United States from 1985 to 2019 (in million pounds per week) courtesy:  https://www.statista.com/statistics/591263/average-avocado-consumption-us-per-week/

Average avocado consumption in the United States from 1985 to 2019 (in million pounds per week) courtesy: https://www.statista.com/statistics/591263/average-avocado-consumption-us-per-week/

 

I don’t blame any of us. Oatmeal is for sure one of my favorite foods. I went through a three year period of eating oatmeal every single day, and in that time, one of my oatmeal staples was what I’d lovingly dubbed, “avocado oat grits.” (The only thing I loved more than oatmeal was avocados.)

Full transparency: I have no idea why I named them grits. There’s nothing grit like about them (grits being a coarsely ground cornmeal slow cooked in water and usually served with butter and salt) other than the fact that they’re a savory breakfast item… but, I suppose being a Southern girl stuck in Yankee territory… I longed for the flavors of home. And therefore named this concoction after a Southern breakfast staple? But the name stuck, and the memory of my once favorite breakfast item faded until I got a request this weekend for avocado oat groats.

As I gear up to finally unleash Glowing Goddess Guru Beast Manifesto unto the world (check it out and snag a copy of this book that is part manifesto, part workbook, part diary, and part cookbook here), I find myself going back to some of the recipes that used to be in my regular rotation. As the book is a journey from the beginning of my deep dive into health, there’s some serious nostalgia as I flip the pages. Do you find there’s something very comforting about revisiting old food favorites?

I’m happy to introduce you to this perfect for the fall, nourishing breakfast item that takes approximately 10 minutes of active kitchen time to make, tops.

Avocado Oat Grits

Yields 2 servings

Ingredients

1/2 cup oat groats*, soaked over night
1/2 ripe avocado
sea salt, to taste (start with 1/4 tsp, add up to 1 tsp)

Optional: 1/2 tsp raw honey (if you like a little sweetness)

Directions

  1. Soak your groats overnight and then rinse and drain/rinse them well. Place in blender/food processor with remaining ingredients, and blend until well processed. (I like to pulse it to keep the texture of the groats more intact.)

*Wondering what the heck an oat groat is? You’re probably most used to seeing oats in the meal form, where the grain has been hulled, cut, and rolled to be flat, like a little oatmeal flake. But if you’ve ever seen Irish Oats or steel cut oats, you may be familiar with the coarser, more tubular looking grain (these are oat groats that are cut up with a sharp blade). An oat groat is the whole oat kernel with only the hull removed. So it contains both the bran and the germ. Soaking the groats helps to soften the grain, making it more easily digestible. They’re the same food, just cut differently, and the nutritional differences between them is honestly negligible. It just comes down to texture and flavor!

Enjoy oats in all their varied forms, ma’am.

xo
Britt

Brittany KrigerComment