Ingredients
Scale
Vegan Maple Cinnamon Oatmeal
- 1 cup plain unsweetened almond milk (or sub. milk of choice), plus more for serving, if desired
- 1 cup water
- 1 cup old-fashioned rolled oats
- 2–3 tsp maple syrup (optional)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg (optional)
- 1/2 tsp fine-grain sea salt, to taste
- 1 tsp pure vanilla extract
For the Oatmeal Breakfast Bowls
- 1–2 Tbsp berry jam or pureed berries (I usually use raspberry)
- 1/4 cup berries (fresh or frozen and defrosted)
- 1/4 cup pomegranate seeds (arils)
- 2 Tbsp chopped pistachios
- small handful of dried mulberry berries
- drizzle of maple syrup, as desired
Instructions
- Cook the Oatmeal: In a medium pot, bring the almond milk and water just to a boil. Stir in the oats, turn the heat down to medium, and let cook for 1-2 minutes. Add the maple syrup (if using), spices, and salt, and simmer for another 4-5 minutes, stirring occasionally, until the milk is absorbed, and the oatmeal is thick and creamy. Stir in the vanilla. You can also make the oatmeal up to 3-4 days in advance, and reheat the morning of.
- Assemble the Oatmeal Breakfast Bowls: Divide the cooked oatmeal between two bowls. Stir in a swirl of jam or pureed fruit, to taste. Add extra warmed almond milk, if desired. Top with fresh berries, pomegranate, chopped nuts, seeds etc. Drizzle with maple syrup, to taste. Enjoy!