Is there any breakfast more comforting than a bowl of warm, creamy, slow-cooked oatmeal topped with your favorite flavors? Sometimes it's the simple things that make the most satisfying meals. This winter oatmeal bowl tastes like Almond Joy candy with a touch of spice and fresh fruits. Enjoy!
YIELDS
1 serving
PREP TIME
COOK TIME
TOTAL TIME
- 1/4 cup steel cut or rolled oats
- 1 cup water or unsweetened almond milk
- 1/2 tsp pure vanilla extract or vanilla bean paste
- handful chopped nuts (pref almonds)
- 1 banana, sliced
- handful dried mulberries or fresh blueberries
- handful unsweetened coconut shavings
- 2 tbsp organic agave
- handful vegan chocolate chips
- 1 drop pure almond extract
- handful plain unsalted pumpkin seeds
- dash pumpkin pie spice
Directions
1. In a small pot, bring the water (or milk) to a boil and add in the steel-cut oats; reduce to a simmer and let cook for approximately 20-30 minutes, stirring frequently to avoid the oats sticking to the pot. During the cooking process, add in your sprinkle of pumpkin-pie spice mix (again, optional)
*A rice or slow cooker works well for this also*
2. As the oats are cooking, chop the nuts into small pieces or slivers. Slice your banana into bite-size pieces as well, and measure out the other dry ingredients.
3. Once the oats have cooked and have absorbed the liquid, transfer to a fresh bowl. Top with nuts, banana, mulberries, coconut and chocolate chips. Swirl a tablespoon of agave over the toppings. Eat & enjoy :)
p.s. My friend recently tried this recipe and said it worked well in her slow cooker :) Please feel free to change up the toppings as well!
More vegan breakfast recipes: Chocolate Peppermint Granola
Blueberry Lemon Puffins
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Photo; Isha Zubeidi via Flickr
Blueberry Lemon Puffins
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