Spices are sauteed in a little coconut oil before adding oats and nondairy milk in this healthy vegan porridge loaded with fruit and seeds. Using this different method results in a creamy, flavourful oatmeal.
Course Breakfast
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2people
Ingredients
1tablespooncoconut oil
115grams/ 1 cup rolled oats
1teaspooncinnamon
½teaspoongrated fresh ginger
¼teaspoonnutmeg
500ml/ 2 cups nondairy milk*
1medium shredded apple
2tablespoonsraisins*
Instructions
In a small pot over medium heat, melt the coconut oil. Add the oats and cook for about a couple of minutes, stirring, followed by the cinnamon, ginger, and nutmeg. Cook for another 30 seconds to help the spices release their oils. Stir in the milk, shredded apple, and raisins.
Increase the heat to high and bring the oatmeal to a boil before reducing the heat and simmering for eight minutes, or until the oats have absorbed all the milk. Serve hot with desired toppings.
Toppings pictured:
Hemp heartsChiaPumpkin seedsRaw apple Coconut cream Shredded coconut Sunflower seeds Dates Maple syrup