As summer turns to fall, I am no longer feeling like watermelon for the first meal of the day. I knew the day would come… Green juice, yes! Always! But fruit for breakfast, not so much.
With the change in seasons, the smoothie bowl gives way to the oatmeal bowl. And how epic the oatmeal bowl can be!
This recipe formula is awesome and totally versatile. It doesn’t need any added sweetener in my opinion. Fresh dates are available now from the west coast, and really take the oatmeal bowl to the next level.
The cooking/heating part is totally optional. Overnight oats are good to go as is, which make them a perfect convenience food for those of us in a rush in the morning. But if you want the added comfort of a warm breakfast bowl, definitely follow the directions below. I recommend using the stove over the microwave oven, as I am not a fan of that machine (my rationale merits another post altogether). If you do use the microwave, by all means, do not heat this in a plastic container.
Heating also allows the nut butters to melt and combine more evenly. If you’re not planning to heat the oats in the morning, then I would throw in the mix-ins the night before, and stir them up really well before letting the mixture rest overnight.
This recipe is comforting, hearty, and satisfying. It doesn’t leave me feeling anything but satiated afterwards, which is definitely saying something. I think I will be making some variation of this recipe indefinitely until I tire of it (if that’s possible).
Energetically, this recipe is vata pacifying, and extremely grounding, which is something many of us have been needing lately with the change of season. I know I’ve been a bit scatter-brained. A consistent morning meditation practice, grounding foods, heart connection, journaling, and long dog walks outside are all integral parts of my self-care at the moment. What is keeping you grounded this fall?
Serves 1 hungry person or 2 with smaller appetites.
1 cup old fashioned oats
2 cups water (or dairy-free milk of choice, I used 1 cup coconut milk + 1 cup water)
1-2 tbsp flaxseed
3-4 chopped medjool dates
For chocolate peanut butter cup:
1 tbsp cacao powder (high quality cocoa powder is fine too)
2 tbsp peanut butter
1 tbsp coconut flakes
1 tbsp cacao nibs (vegan chocolate chips also work)
For blueberry hempseed:
1/2 cup blueberries (fresh or frozen)
2 tbsp hempseeds
2 tbsp coconut flakes
1/2 tsp cinnamon
For apple spice:
1/2 cup apple, chopped
2 tbsp almond butter
1/2 tsp apple pie spice
1/2 tsp cinnamon
For pumpkin pie:
1/2 cup pumpkin puree
2 tbsp pumpkin seeds
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 cup plant-based milk of choice
1/4 cup homemade granola
- Let oats, flaxseed, and dates soak in the liquid overnight or for an hour or two.
- Pour mixture into saucepan, and heat over medium.
- Incorporate mix-ins for flavor of choice.
- When mixture starts to bubble, cover, reduce heat to low, and let simmer a couple minutes.
- Meanwhile, pour a glass of your favorite plant-based milk. I made a quick batch of cashew milk in my Vitamix with 2 tbsp cashews, 1 medjool date, and 2 cups of water.
- Scrape oatmeal into bowl, and top with fresh plant-based milk. For extra crunch, sprinkle with homemade granola! Extra points if your granola matches your oat flavor 😉
Please let me know in the comments if you try this recipe. What’s your favorite variation? When I run out of peanut butter, I am going to make homemade pecan butter, and let that guide my choice of mix-ins.
Here’s to a grounded fall! Namaste.