Slow Saturday mornings. You probably don’t feel like putting too much work in your breakfast but still want to treat yourself with something heavenly delicious. Vegan breakfast oatmeal might sound like something too dull or boring at first. But not this one. This recipe has been perfected over a long time to achieve the richest flavor and nutritional content.
It all started with a very authentic version – oats cooked in plain water (yes, you heard it right) – and ended up with a kickass oatmeal up to date.
Fresh or frozen berries are an excellent addition to this oatmeal. I always keep some frozen berries in my freezer. At the end of the summer, my freezer is quite overloaded so that I can get enough nutrients in the winter season. I highly recommend freezing and storing fresh berries while you can. It’s one of the best ways how to get a full pack of antioxidants during the snowy days.
Please, keep in mind that oatmeal is a very versatile food. You don’t have to stick to this recipe – use it as a guide, but feel free to upgrade it with ingredients that you like or are available to you. However, I’ve picked out some that really boost up the nutritional value.
Only one tablespoon of chia seeds provides you with 61% of your daily Omega 3 intake. Coconut oil helps the digestion and is a real immunity booster. Berries are a wonderful source of antioxidants, but seeds, especially flax seeds, are high in fiber and can fight off cancer. Finally, cinnamon which is one of the tastiest and healthiest spices in the world helps to fight any infections in the body and keeps your hair nice and shiny.
So, yes, I could call it the ultimate healthy vegan breakfast oatmeal.
To make 4 servings of vegan breakfast oatmeal, you’ll need:
- 1 cup of oats
- 3 cups of water
- 1 tbsp of coconut oil
- 1 tbsp of maple syrup or coconut sugar
- 1 tbsp of chia seeds
- 1 tbsp of ground flaxseeds
- 1 tsp of vanilla extract
- pinch of pink Himalaya or sea salt
- For toppings – blueberries, goji berries, coconut flakes, pumpkin seeds, almond flakes, dried cranberries, cinnamon
- Place the oats and water in a pot, bring to boil. Reduce the heat to medium, add a healthy pinch of Himalaya salt and let the porridge slowly cook for 10 minutes.
- After 10 minutes, add coconut oil, maple syrup, chia seeds, ground flax and vanilla extract. Stir well and let it cook for 5 more minutes. The porridge should be quite thick. If you prefer a more liquid one, add some extra water.
- Drizzle with toppings and serve.