It’s also gluten-free if you can believe that! I usually get a little turned off if I hear that a recipe is vegan. Hear me out, though, that I love butter and cream so very much. Don’t forget cheese. Ice cream. Yogurt. Oh, my. I need to stop. Lately, I reduce dairy in the mornings. It could be because I’m nursing. Rider doesn’t seem to have any issues at all with what I eat, but Des had a super sensitive stomach from having antibiotics after birth, so I cut out dairy for awhile with him. It didn’t solve anything, but I had to try. Something in me thought maybe I had to do that again this time, even though I didn’t have to do that last time?! I really don’t know, except that I get energized by vegan breakfasts. Usually I make a kale, berry, banana, almond milk smoothie.
Delicious Vegan Oatmeal Recipe For Winter:
Prep Time: 5 mins
Cook Time: 15 mins
Servings: 2 Servings
What You Need:
1 cup Gluten-Free Old Fashioned Rolled Oats
2 cups water (or almond milk)
½ cup almond milk (or coconut milk)
Pinch of salt
¼ cup of almond butter or sunflower butter
¼ cup of pumpkin seeds
1 orange, peeled and sliced
¼ cup of pomegranate seeds
¼ cup of mixed berries, frozen (optional)
1 Tbsp of nuts (walnuts, almonds, cashews) (optional)
1-2 Tbsp maple syrup (optional)
What You Do:
1 – In a medium saucepan place oats, water or almond milk, and a pinch of salt.
2 – Turn the heat to medium, and bring to a boil; stir, as needed, to avoid scorching.
3 – Once boiling, turn heat to low, and let it simmer for about 15 minutes, while stirring occasionally. The oatmeal will be soft and thick and have a creamy consistency.
4 – Then, add almond butter and almond milk, stirring until incorporated.
5 – Add pomegranate seeds, pumpkin seeds, nuts, and frozen berries, or add your own favorite fall and winter toppings.
6 – And lastly, serve warm.
The fruit and almond milk will give the oatmeal a sweet flavor. However, you can add 1-2 Tbsp of maple syrup if you prefer a sweeter taste.