Autumn Spiced Oatmeal Bowl
Ingredients
- 50g jumbo oats
- 1 apple
- 1/2 cup creamy plant-based milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- pinch of ground ginger
- pinch of ground nutmeg
- pinch of ground turmeric
- sea salt to taste
- handful of raisins
- optional dash of maple syrup
Toppings
- coconut yoghurt
- frothed plant-based milk
- pecans or other nuts
- fresh blackberries
- almond butter
- flaxseeds or other seeds
- granola
- additional ground cinnamon
- additional maple syrup
Preparation
Soak 50g jumbo oats in boiling water, with water covering the oats by about 1 cm, while preparing the apple.
Chop 1 apple and add it to a saucepan with a dash of water and ground cinnamon.
Cover the saucepan and stew the apple for 20 minutes, stirring occasionally to ensure there's enough water. Optionally, add a dash of maple syrup.
Once the apple is done, leave it covered.
Add 1/2 cup of creamy plant-based milk to the soaked oats.
Warm the oat mixture gently while adding 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, a pinch of ground ginger, a pinch of ground nutmeg, a pinch of ground turmeric, sea salt to taste, and a handful of raisins.
Stir the mixture thoroughly.
Meanwhile, warm a small amount of plant-based milk in a mug and froth it using a milk frother or a small whisk.
When the porridge becomes super creamy, top it with a dollop of coconut yoghurt, the frothed milk, nuts such as pecans, the stewed apples, fresh blackberries, raisins, almond butter, flaxseeds or other seeds, granola for crunch, a sprinkle of ground cinnamon, and a dash of maple syrup.
