This recipe is super simple, and it is my go-to for breakfast. I recently read and article by a man who went on a spiritual buddhist-inspired retreat, and he commented that during it they always ate oatmeal/porridge for breakfast because it was simple, nutritious, and filling. I loved that idea, so I have been incorporating oatmeal into my breakfast routine more and more. During the morning time, I’m not really looking for something spectacular or taste-bud-alteringly delicious, but I was afraid of maybe becoming bored of the meal if I had it every day.
But the increased incorporation helped me to realize that I don’t have to eat it every day if I don’t want to, so I was just being silly by worrying. Also, if I want the nutrition and the density without the same redundant flavor, I can add berries or chocolate or nuts or coconut or anything I want! It’s a great recipe to customize or to fall back on for its simplicity.
I have a special connection with oatmeal and malt-o-meals because we used to eat them any time we felt tired or our tummies hurt. I can still hear my ill little voice, “mommy… can you make me some oatmeal?” Even now I could say it, and I’m sure she would whip me up a bowl. It is the meal that you eat when you wake up on a cold winter day, before your adventures in the snow and the ice where your hands and cheeks freeze until they burn and your heart races from the adrenaline of building the tallest igloo you’ve ever built before. And then afterwards, you go in for more.
The inspiration for a super duper healthy oatmeal invention came to me unexpectedly, but I suppose that’s how most inspirations seem to come along. One day, I was starving at work, and after ample scouring I found a packet of microwavable oatmeal. I searched for about 3 years to find online if it was vegan, and I finally discovered that it was not only vegan, but it was filled with flax seeds and chia seeds. What a good idea! Pack some seeds into that yummy oatmeal. So I stole the idea, and I packed some quinoa in there too.
I hope you enjoy! Let me know what you think 🙂
Simple Vegan Oatmela2015-12-24 12:49:50Serves 6A delicious, hearty, seed-filled vegan oatmeal guide.Write a reviewPrep Time5 minCook Time15 minTotal Time20 minPrep Time5 minCook Time15 minTotal Time20 minIngredients
- ♥ 3.5 cups vanilla almond milk
- ♥ 3/4 cup of cooked quinoa
- ♥ 1.5 cups steel cut oats
- ♥ 1 tablespoon chia seeds
- ♥ 1 tablespoon flax seeds
- ♥ 1 tablespoon hemp seeds
- ♥ 2 tablespoons coconut sugar
- ♥ 1 tablespoon maple syrupInstructions
- Heat the almond milk, quinoa, oats, chia seeds, and flax seeds in a medium pot over the stove until boiling.
- Let the oatmeal boil for 5 minutes, and then cover and turn the heat down to low.
- Let simmer for 10 minutes, then pull the cover off and stir the meal.
- Add in the coconut sugar and the maple syrup, and mix until dissolved and combined.
- Take the oatmeal off heat and serve hot, or let it sit for 10 minutes and serve it warm.Notes
- ♥ BONUS! I have had success with refrigerating the oatmeal and heating it later in the microwave. To make it extra creamy, add 1/4 cup almond milk to the meal, and stir it in before microwaving.Enjoying Earth http://enjoyingearth.com/
Yields: 6 cups of oatmeal
Fat: 8 g
Saturated Fat: .8 g
Trans Fat: 0 g
Polyunsaturated Fat: 3.5 g
Monounsaturated Fat: 1:5 g
Cholesterol: 0 mg
Sodium: 100 mg
Potassium: 475 mg
Carbohydrate: 55 g
Fiber: 6.9 g
Sugar: 13.6 g
Protein: 11.7 g
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