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
2 healthy bowls
rolled oats, organic if possible
2 1/4 cups
2 - 3 tablespoons
coconut flakes, organic if possible
of kosher salt
Toasted nuts, as much as you like of cashews, walnuts, pecans, pumpkin seeds, sliced almonds – use all some or none
Brown sugar, to taste
Milk, or non-dairy milk
In This Recipe
Combine oats, water, dates, flax, coconut and salt in a heavy-bottomed pan (1 quart). Set aside.
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).
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.
Remove from heat and let sit a minute or two.
Place in your favorite bowls. Add brown sugar, milk and top with nuts. Eat with your favorite spoon