I eat oatmeal every morning, and if I don’t get the chance at the start of my day, I often end up making it for dinner. I guess my body just needs its daily dose. I make my oatmeal in a particular way that gets it nice and creamy, and I LOVE sweet things (big surprise, look at my blog and my first cookbook, Rawsome Vegan Baking) so my oats are regularly smothered in nut butter and coconut sugar. I am essentially eating a giant bowl of warm cookie dough each time I sit down with my oatmeal. I am not mad about it. This recipe is extra nutritious though, thanks to the berries and seeds. —EvE
SERVES 3
3 cups (710 ml) cold water
⅛ tsp sea salt
1½ cups (120 g) rolled oats
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp ground ginger
¼ cup (48 g) coconut sugar or your fave sweetener
3–4 tbsp (42–56 g) almond butter or your fave nut butter
½ cup (120 ml) cold nondairy milk
TOPPINGS
1 cup (150 g) raspberries
1 cup (150 g) blackberries
3–4 tbsp (24–32 g) pumpkin seeds
3 tbsp (30 g) chia seeds
3 tbsp (30 g) hemp seeds
In a small saucepan, combine the water, salt and rolled oats and bring to a boil. Then reduce the heat to low and add the rest of the ingredients except the milk. Once the oats are the consistency you like, remove them from the heat and pour in the milk. It will cool it down so you can eat it right away and it makes the oatmeal even creamier! Add more of anything you want.
Top with … the toppings. And enjoy! I sprinkle a li’l more coconut sugar on mine, because I live for sugar.