A Breakfast Worth 100 Years: Summer Oatmeal with Ayurvedic Wisdom

There’s something sacred about the first meal of the day—especially when it’s prepared with mindfulness and rooted in tradition.

When I first came to the U.S., steel-cut oats became one of my favorite breakfasts. They are warm, nourishing, and easily adapted to any season. But I didn’t grow up eating oats. So I found a way to bring my own Ayurvedic perspective to them—to make them feel like home.

Why Oatmeal?
Steel-cut oats are grounding, satisfying, and a great canvas for seasonal ingredients. I love using Bob’s Red Mill oats, cooking about half a cup with 1.5 cups of water, letting them simmer gently until soft.

In winter, I’ll add dates or apples. In spring, fresh-picked peaches. In autumn, persimmons. But for summer—when Pitta energy runs high—I turn to something cooling, fibrous, and perfect for gut health: plantains.

Plantains & Ayurveda
Plantains are sweet, nourishing, and a wonderful way to cool the body while supporting digestion. In Ayurveda, we often use foods not just for taste—but for balance. I sauté thin plantain slices in coconut oil until golden and slightly caramelized. This adds a natural sweetness without needing sugar.

To support digestion, I grate a small piece of fresh ginger into the oats while they cook. Ginger is warming, but used mindfully, it helps the body accept new foods, especially if your gut isn’t familiar with grains like oats.

Finally, I top my oats with the cooked plantains, a touch of cinnamon, and—if desired—a splash of coconut milk for creaminess. But I keep it light, especially in summer. This breakfast leaves you warm, nourished, and hydrated.

Why I Love This Meal
It’s sweet—but not overly so. Filling—but not heavy. And every bite feels like it’s doing something good for your body.

Here’s to 100 years of great breakfasts—rooted in tradition, guided by the seasons, and made with joy.