{"id":7028307,"date":"2026-08-05T09:23:55","date_gmt":"2026-08-05T09:23:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/spicy-oatmeal-recipe-with-cayenne-ginger-and-cinnamon\/"},"modified":"2026-08-05T09:23:55","modified_gmt":"2026-08-05T09:23:55","slug":"spicy-oatmeal-recipe-with-cayenne-ginger-and-cinnamon","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7028307","title":{"rendered":"Spicy Oatmeal Recipe with Cayenne, Ginger, and Cinnamon"},"content":{"rendered":"


\n<\/p>\n

\n

I have strong feelings about the spicy oatmeal recipe I\u2019ve deployed every morning for at least the past two years. The makings of this habit started when I was a contractor at Google\u2019s Chelsea (NYC) office in the old Port Authority Building. I eventually found my way (not easy at first in this enormous building\u2026) to, and settled on, one spot for breakfast featuring a hot oatmeal (and congee) station with numerous accouterments.<\/p>\n

Alicia Kennedy (subscribe to her newsletter<\/a>) dedicated a missive to oatmeal: \u201cOn Routine<\/a>.\u201d It was \u201can ode to oatmeal, to remembering and forgetting its power.\u201d She says:<\/p>\n

Everything gets done when I have these oats. The oats are my tether to reality, to routine, but now I\u2019m calling them ritual. I\u2019m an evangelist for oatmeal right now; it\u2019s like falling in love all over again.<\/em><\/p>\n

I\u2019ve become mildly maniacal about my oatmeal, home and away. I have everything I need, waiting for me, to make it at my mother\u2019s Eastern WA house when I visit. On my last trip outside of the state, a first-morning Instacart delivery contained its vital building blocks. I cannot, will not go without. Withoat. <\/p>\n

Here\u2019s how to make it.<\/p>\n

Spicy Oatmeal Recipe<\/strong><\/h2>\n
\"bowl
The fruit (and oats) of my labor.<\/em><\/figcaption><\/figure>\n

Makes 1 serving because I live alone\u2026but I\u2019m not lonely!<\/em><\/p>\n

Spicy Brown Sugar<\/strong><\/p>\n

    \n
  • 1\/4 C brown sugar<\/li>\n
  • 1 t cayenne<\/li>\n
  • 1 t ginger<\/li>\n
  • 1 t cinnamon<\/li>\n<\/ul>\n

    Spicy Oatmeal<\/strong><\/p>\n

      \n
    • 1\/2 C old-fashioned oats<\/li>\n
    • Pinch of salt<\/li>\n
    • 1 t spicy brown sugar <\/li>\n
    • 1 T wheat germ<\/li>\n
    • 1 C plus 1 T water<\/li>\n
    • 1\/2 C frozen berries<\/li>\n
    • 1\/2 t honey<\/li>\n<\/ul>\n

      Make the spicy brown sugar: Mix the sugar and spices (they are everything, nice!) in a bowl. Use a whisk. Store in a jar with a lid and put proudly on your counter for quick access.<\/p>\n

      Make the oatmeal: Dump all the dry ingredients in a bowl. Set aside.<\/p>\n

      Add the water, berries, and honey to a pot. (Not a honey pot). Bring to a boil. Add the upgraded oatmeal, lower the heat a lot (you want it to go from a rockin\u2019 boil down to infrequent bubbles down to a strong steam) and let it cook for like 5 minutes tops. Check it and stir. Employ the lid to keep the oatmeal going if the activity slows down too much. Don\u2019t walk away. Enjoy this quiet morning moment. <\/p>\n

      I like my spicy oatmeal on the runny side; it thickens as it cools. And overcooked oatmeal (devoid of any liquid) can get a little pasty and also start sticking\/scorching in the bottom of the pan. Serve immediately. Enjoy leisurely with a book<\/a>.<\/p>\n

      \n
      \n
      \"vintage
      Butterprint pattern, one of the Cinderella nesting bowls. Most likely 1963-7.<\/em><\/figcaption><\/figure>\n<\/div>\n

      Pyrex Praise<\/strong><\/h3>\n

      One thing, though, that doesn\u2019t travel with me that\u2019s a crucial part of my ritual is the bowl I use to eat said oatmeal. It\u2019s a Pyrex dish graciously given to me by an ex who bought it off the street in Manhattan, somewhere in the west 180s I think, and noted my enamoredness. <\/p>\n

      I love the way it looks and it\u2019s a perfect size. (1 1\/2 pints)<\/p>\n

      My rudimentary Pyrex research results:<\/p>\n

      It\u2019s the Butterprint pattern, one of the nesting Cinderella bowls (#472 1.5 pints). Butterprint was from 1957-68 but I think the turquoise on white debuted in 1963. I don\u2019t have the clear glass lid. (Bottom says 472 | 19)<\/p>\n

      Read more about it:<\/p>\n

      Corning Museum of Glass<\/a><\/p>\n

      Pyrex Love<\/a><\/p>\n

      So how does my spicy oatmeal recipe stack up with your preferred take on morning oats? Let me know your secrets, your add-ins\/ons, how you cook it. Tell me everything about your oatmeal.<\/p>\n

      \"\"\/<\/figure>\n
      \"\"\/<\/figure>\n

      <\/span><\/span>\t\t<\/p>\n

      \t\t\t\tTags: breakfast<\/a>, oatmeal<\/a>\t\t\t\t<\/p><\/div>\n