3x Breakfast Oatmeal
For standard breakfast, we recommend oatmeal. One of the most common
breakfast is an oatmeal you can consume in the mornings. For the most basic
recipe, you only need one ingredient and it's fast to prepare. It can be prepared
on many other varieties depending on the season and preference.
Oats can be cooked with water, vegetable or fruit juice or with any kind of
milk. Also, you can either stick to just roll oats or mix them with rye flakes, quinoa
flakes, Chia seeds, or any other kind of seed like linseeds.
Three ways of Oatmeal
1. Protein Boosted Oatmeal (Serves 2)
- 1 cup rolled oats (if you prefer free or certified gluten)
- 2,5 cups water
- 2 eggs
- 1/2 tsp ground vanilla
- 1 pinch sea salt
Topping:
- Raspberries, fresh or thawed frozen
- Avocado, sliced
- Chia seeds
- Hemp seeds
- Quark yogurt
Put the water, oats, eggs, vanilla and salt in a small pot and bring to a
simmer on medium to low heat. Mix to combine well. Simmer until the water is
just absorbed and the oatmeal has thickened, about 3-4 minutes. Serve in bowls
with toppings and vegetable milk.
2. Carrot & Rye Oatmeal (Serves 2)
- 1/2 cup old-fashioned rolled oats
- 1/2 cup old-fashioned rolled rye
- 1,5 cup carrot juice
- 1 cup water
- 1 pinch sea salt
Topping:
- Flax seeds
- Raisins
- Unsweetened apple sauce with grated fresh ginger (cook chopped apples,
a little water and grated ginger until tender)
- Cacao nibs
Put the oats, carrot juice, rye, water and salt in a small saucepan and cook
on medium to low heat. Cook it until the water is just absorbed and the oatmeal
has thickened, about 3-4 minutes. Serve in bowls with plant milk and toppings.
3. Sweet Coconut Oatmeal (Serves 2)
- 1 cup rolled oats (certified gluten-free if you prefer)
- 1,5 cup coconut milk
- 1 cup water
- 1 pinch sea salt
Topping:
- Almond & cacao nut butter (mix nut butter and cocoa powder)
- Toasted desiccated coconut
- Sunflower and toasted pumpkin seeds
- Strawberries (fresh or thawed frozen)
- Raw hazelnuts, chopped
- Goji berries
Place coconut milk, oats, water and salt in a small saucepan and bring to a
simmer on medium to low heat. Cook it until the water is just absorbed and the
porridge has thickened, about 3-4 minutes. Serve in bowls with plant milk and
toppings.
Tip:
For a grain, free options use rolled flakes of whole buckwheat, millet or
quinoa. Remember that the actual oatmeal is only 45 percent of the experience.
Toppings are the most important part, so use your imagination and build
mountains of different toppings.