Author Notes
I first started experimenting with oatmeal when I dabbled in a 30-day vegan diet two years ago. My originating inspiration was from a restaurant at Pike Place Market in Seattle where one can order up a yummy bowl of oatmeal topped with apples and cashews. This is my latest and most favorite incarnation of this breakfast of champions. —Beetsauce
Ingredients
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1 cup
rolled oats, organic if possible
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2 1/4 cups
water
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1/4 cup
date pieces
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2 tablespoons
ground flaxseed
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2 - 3 tablespoons
coconut flakes, organic if possible
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Pinch
of kosher salt
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Toasted nuts, as much as you like of cashews, walnuts, pecans, pumpkin seeds, sliced almonds – use all some or none
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Brown sugar, to taste
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Milk, or non-dairy milk
Directions
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Combine oats, water, dates, flax, coconut and salt in a heavy-bottomed pan (1 quart). Set aside.
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Chop up nuts into smaller pieces and toast over medium heat. Stir regularly and watch closely so they toast evenly. 5 minutes. Remove from heat. (I like to make myself a cappuccino while the nuts are roasting).
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Place pan on medium low heat. Bring to a boil. Reduce heat to low and cook until oatmeal starts to stick to the bottom of the pan, stirring occasionally, 5 minutes or so.
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Remove from heat and let sit a minute or two.
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Place in your favorite bowls. Add brown sugar, milk and top with nuts. Eat with your favorite spoon
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