7 Breakfasts With Oats

1. Oatmeal Blueberry Banana Muffins

Ingredients:
2 tablespoons flax seeds
1 banana
2 cups oats
1 teaspoon cinnamon powder
1/2 teaspoon baking powder
1.5 cups almond milk
2 tablespoons coconut sugar
pinch of salt
1/2 cup blueberries
1/2 teaspoon coconut oil (optional)

Method:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Soak the flax seeds with 1/2 cup of water for about 5 minutes to create a “flax egg.”
3. While the flax seeds soak, mash the banana thoroughly. Mix the mashed banana with all the other ingredients except for the coconut oil, adding the flax egg when it’s ready, and stir to thoroughly combine.
4. Very lightly oil a cupcake mold with coconut oil. Optionally, use a silicone cupcake mold to avoid the need for any oil. Divide the batter between the cups and bake for 25 minutes.

2. Carrot Cake Oatmeal

Ingredients:
1/2 cup rolled oats
3/4 cup coconut milk
2 dates
1 small carrot
1/2 teaspoon of vanilla powder
pinch of Himalayan salt
1 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
1/4 teaspoon ginger
1 tablespoon coconut sugar

Toppings:
Carrots
Dates
Walnuts

Method:

1. Chop the dates. Shred the carrot. Grate the ginger.
2. Place all of the ingredients in a pot. Cook, covered, for 10 to 15 minutes over medium heat, stirring occasionally. Add more water if desired to create your preferred consistency.
3. Decorate with toppings of your choice!

3. Oatmeal Scramble (Machacado)

Ingredients:
1 portobello mushroom
1/4 cup onion
1 tomato
1/4 cup cilantro
1/2 garlic clove
1 serrano pepper
1/2 teaspoon coconut oil (optional)
1/2 cup whole oatmeal
1/4 cup of oatmeal flour
1/2 teaspoon of turmeric powder
salt to taste

Method:

1. Grate the portobello mushroom. Chop the onion, tomato, and cilantro. Mince the garlic and serrano pepper.
2. Cook the oatmeal according to package directions.
3. Put the onion and garlic in a pan with just enough coconut oil to saute them. Optionally, saute them in a small amount of water instead of oil. Cook, stirring regularly, over medium heat until the garlic and onion begin to brown.
4. Add the portobello, oats, oatmeal flour, turmeric powder, and salt to taste to the pan, stirring after each ingredient. Stir while adding just enough water to help the mixture resemble the consistently of scrambled eggs.
5. Add the tomato, cilantro, and serrano pepper while stirring. Cook for a moment longer, stirring constantly. Serve, and enjoy!

4. Oatmeal Muesli

Ingredients:
1/2 cup oats
1/4 cup dates
2 tablespoons oatmeal flour
2 tablespoons almonds
2 tablespoons pumpkin seeds
1/2 cup pomegranate seeds or blueberries
1/2 cup soy milk

Method:

1. Chop the dates. Crush the almonds.
2. Mix all of the ingredients except the soy milk. Place in a bowl.
3. Pour the milk over the cereal, allow to sit for five minutes, and enjoy!

Tip:
To change the flavor, substitute any plant-based milk and any fruit you like for the soy milk and pomegranate or blueberries in the recipe!

5. Oatmeal Protein Smoothie

Ingredients:
1/4 cup oatmeal
1 scoop protein powder
1 banana
1/2 cup mixed frozen berries
vegetable milk to taste

Method:
Blend all of the ingredients, using enough vegetable milk to create your preferred consistency. Enjoy!

Tip:
Add ice for an extra-cooling and refreshing drink!

6. Potato Oatmeal Hash Browns

Ingredients:
1/4 cup onion
1 medium potato
1/4 cup oatmeal flour
small bunch of fresh parsley
1 tablespoon nutritional yeast
salt and pepper to taste
1/2 avocado

Method:

1. Chop the onion. Mince the parsley. Shred the potato. Thoroughly mix all of the ingredients except the avocado and coconut oil.
2. Add just enough coconut oil to a pan to coat it. Add handfuls of the potato mixture formed into patty shapes.
3. Cook over medium heat until the first side is lightly browned. Flip over, cooking until it’s equally done.
4. Serve with avocado, eat, and enjoy!

7. Oatmeal Pancakes

Ingredients:
1 1/4 cups of oats
3/4 cup almond milk
1 banana
1 teaspoon baking powder
1/8 teaspoon coconut oil
2 tablespoons coconut nectar

Toppings:
Chocolate chips
Blueberries
Strawberries
Coconut
Maple syrup

Method:

1. Blend the oats until they form a flour. Add the almond milk, banana, baking powder, and coconut nectar to the blender, and blend until smooth.
2. Lightly oil a pan with coconut oil. Form part of the batter into a pancake in the pan. Cook until the first side is lightly browned, about three minutes, then flip. (Optionally, before flipping, add toppings to the still-uncooked side of the pancake.)
3. Cook until the second side is done, about three more minutes, then serve with your choice of toppings and some maple syrup!

Tip:
I love pancakes so much that I made a video just for these. Check it out here!

I hope these recipes are a great reminder that eating vegan can be delicious, easy, and cheap! One thing I love to do is take a common ingredient (like oatmeal) and experiment with it to create new, fun, delicious recipes! Oats are common, inexpensive, and simple to use, yet amazingly versatile.

For more delicious recipes, along with tons of guidance on having a vibrant, abundant vegan lifestyle, download my e-book. And be sure to let me know which one of these vegan oatmeal breakfasts is your favorite!

Love you! ❤️

Yovana