Recipe

Classic Comforting Oatmeal

▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free, nut-free

Yield: approx. 2.5 cups (about 2-3 servings) 


Cook Time: 15 min

Total Time: 15 min

INGREDIENTS
2 cups (200g) rolled oats (GF if desired)*
2 cups (500mL) soy milk, or other plant milk**
1/3 cup (80mL) water (or more soy milk)
3/4 tsp cinnamon
1/8 tsp pumpkin pie spice (optional)
2 medium bananas, sliced
2 Tbsp (30g) ground flaxseeds
1/2 tsp pure vanilla extract
directions
1. To a medium pot on high heat, add the oats, milk, water, cinnamon, pumpkin
pie spice and one of the bananas. Bring to a boil, then reduce to a simmer for 8
minutes, stirring on occasion. Note: the milk can boil over if too hot, so keep
close and reduce the heat if needed.
2. Add the other banana and flaxseeds, cooking for another 2-5 minutes. Note:
the porridge will thicken as the flaxseeds gel. The first banana should be
completely dissolved in the oatmeal, making it creamy, while the second
banana provides the oatmeal with some texture and naturally sweetens.
3. At the end, add the vanilla extract and remove from the heat. Add more milk or
water if you like it thinner, or cook for another couple minutes longer if you like

INGREDIENTS: Toppings it thicker. Add toppings and enjoy!

1-2 Tbsp (15-30mL) nut butter (I used peanut butter)

1 cup (85g) frozen raspberries, stewed
Sprinkle of pumpkin seeds
Notes
1. *Variations: to use steel-cut oats instead, simply soak 2/3 cup overnight and
Sprinkle of chia seeds
drain. Then cook with the same instructions.
Sprinkle of hemp seeds
2. Nutrition tip: aim to use a calcium-fortified plant milk (one that offers
approximately 120 mg calcium per 100 mL serving). 

SADIA BADIEI

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