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Oatmeal Bowl: a healthy, plant-based breakfast

Hello Dear Reader-

My husband and I eat oatmeal just about every morning for breakfast and there are a variety of reasons we love doing so. They are a simple-to-prepare, low-fat, breakfast option whether using rolled oats, served cold and uncooked with plant-based milk, or steel-cut oats, boiled and then simmered in water for twenty minutes. Either way, they are delicious with the addition of cinnamon, ground flax seeds and fresh or frozen fruit or a whole assortment of other toppings like those pictured below (fresh fruit, raisins, maple syrup, nuts and cocoa powder and coconut flakes):

 

Toppings for Vegan Oatmeal Bowl

 

 

There are a variety of other reasons we love to eat oats frequently. Oatmeal:

  • promotes heart health, as it helps to lower cholesterol
  • aids in decreasing inflammation
  • contains vitamins, minerals, antioxidants and phytonutrients
  • is rich in dietary fiber (estimates are that only 3% of US population consumes enough dietary fiber)
  • tends to make us feel full faster and for longer periods of time – potentially helping with weight control

 

 

Below is a recipe for a very simple Two-Minute Oatmeal Bowl. Be warned, it’s pretty addictive. To view the preparation of this recipe, watch this episode of The Beantown Kitchen Cooking Show.

 

Easy-to-prepare, healthy, Plant-based Oatmeal Bowl
Two-Minute Oatmeal Bowl: Cold Rolled Oats with Sliced Bananas
Print Recipe
This Oatmeal Bowl is very fast and easy to prepare. It is a wonderful, heart healthy, low-fat, plant-based breakfast.
Servings Prep Time
1 2 minutes
Servings Prep Time
1 2 minutes
Easy-to-prepare, healthy, Plant-based Oatmeal Bowl
Two-Minute Oatmeal Bowl: Cold Rolled Oats with Sliced Bananas
Print Recipe
This Oatmeal Bowl is very fast and easy to prepare. It is a wonderful, heart healthy, low-fat, plant-based breakfast.
Servings Prep Time
1 2 minutes
Servings Prep Time
1 2 minutes
Ingredients
Servings:
Instructions
  1. In a cereal bowl, mix together the oats, ground flax seed and cinnamon.
  2. Add the non-dairy milk and stir to combine.
  3. Add sliced banana and/or your toppings of choice.
  4. Eat immediately or let sit for a few moments to allow the oats to moisten.
Recipe Notes

*I often use Rip Essylstein’s method of slicing bananas for cereal. He quarters the banana lengthwise and then makes horizontal slices. This creates lots of small pieces and ensures banana bites in each mouthful.

Use any toppings you like such as fresh or frozen berries, diced apple, raisins,  flaked coconut, nuts, cocoa powder and maple syrup.

 

© 2017 Beantown Kitchen- Reprint only by permission of the author

 

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