Healthy Breakfast: Vegan Oatmeal Brunch Bowl

February 9, 2014
This vegan oatmeal brunch recipe is so delicious and healthy

Psst–you can see me in the spoon!

One of the nicest thing you can do for yourself is to fix yourself healthy, tasty food–even better if said meal is beautifully prepared. While this vegan baked oatmeal brunch bowl is perfect for sharing with friends, there’s nothing stopping you from making it for yourself.

Being the only early riser in the house (besides the cat, who begins his day around 4 a.m.), I often eat breakfast by myself.  On weekdays, breakfast time is crunched in with getting ready for work, catching up on e-mails–you know the drill.  When I have the time, I like to treat myself to an extended brunch.  This involves coffee in a real mug (not a to-go tumbler!) and my favorite, vegan comfort food: steel cut oats.  To this day, the word “brunch” conjures up a spread of heavy, animal-rich foods like bacon, pastries, butter, and more butter. With this healthier take on brunch, I’m slowly changing my own associations with the term.

The one thing I’m not changing–the focus on a beautiful presentation that causes me to pause and savor my meal. Now that’s a good Valentines gift to self!

Vegan Oatmeal Brunch Bowl


(Serves two)

2-3 cups water (less water for more al dente oats)

3/4 cup steel cut oats

pinch of salt

1 banana

1/2 cup pomegranate seeds

handful of dark chocolate chunks (I broke up a chocolate bar)

dash of cinnamon


1.  Prepare steel cut oats.  In a small sauce pan, bring water to a boil.  Add salt and dry oats, and give it a stir.  Bring down to a simmer and cook for 20-30 minutes, stirring every few minutes and being sure to scrape the bottom of the pan.  Remove from the heat once oats have reached your desired texture. Serve into bowls.

This vegan oatmeal brunch recipe is so healthy and delicious!

2.  Slice banana into coins and remove seeds from the pomegranate (here’s a fun, easy way to remove seeds). If you don’t have chocolate chips handy, roughly chop a chocolate bar with a chef’s knife.  I actually prefer the organic texture of chopped chocolate.

Delicious vegan oatmeal brunch recipe - final with chocolate, pomegranate, and bananas.

3.  Now it’s time for the fun part! Arrange your fruit and chocolate in a way that pleases your eye.  Sprinkle with cinnamon.  Before digging in, appreciate the beauty of what you’ve just created!

Also by Mary: Strawberry Kiwi Vegan “Yogurt”

Gluten-Free Spiralized Zucchini Pasta

In Breakfast: Hidden Superfood Veggie Poridge


Photos: Mary Hood

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Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.


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