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Maria Adams

Morning Oatmeal Elevated

This recipe will take your morning oatmeal to a whole new level. With a zing from ginger, a touch of cinnamon, berries, and a dollop of coconut cream you may feel like you are eating dessert for breakfast! Be sure to double it if you need too!
Print Recipe
Prep Time 4 minutes
Cook Time 8 minutes
Servings: 2
Course: Breakfast
Cuisine: Gluten-free, vegan
Ingredients Method Notes

Ingredients
  

  • 1 cup water
  • 1 cup unsweetened vanilla plant milk (e.g., almond, coconut, or hemp) (or dairy milk if preferred)
  • 1 cup old-fashioned oats (certified gluten-free if needed)
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1-2 teaspoons grated fresh ginger (peel before grating)
  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • 2 tablespoons coconut cream*
  • 1 tablespoon maple syrup

Method
 

  1. In a small saucepan, bring water and milk to a simmer over high heat. Reduce heat to medium and add the oats and salt.
  2. Simmer for a few minutes and then add the cinnamon and ginger. Cook another few minutes until oatmeal is ready.
  3. Portion oatmeal into 2 bowls and then add top each with fresh berries, a dollop of coconut cream, and a drizzle of maple syrup. Enjoy!
Topping Ideas
  1. strawberries or raspberries
  2. dried fruit
  3. brown sugar
  4. shredded coconut
  5. toasted walnuts, hazelnuts, or pecans
  6. pumpkin seeds
  7. peanut or almond butter
  8. Skyr or Greek yogurt

Notes

*To make coconut cream: Place a can of full-fat coconut milk in the refrigerator for at least a few hours. Open can and scoop out the solid part. Whip this part to create coconut cream. Or mix by hand using a fork, but add a little of the coconut liquid to make it easier to mix. The cream will keep for several days in an airtight container in the refrigerator. You can sweeten it with a little maple syrup, or you can drizzle it on top as I did here.