Morning Oatmeal Elevated

Maria Adams

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

Cook Time 8

Course Breakfast

Cuisine Gluten-free, vegan

Servings 2

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

Instructions

In a small saucepan, bring water and milk to a simmer over high heat. Reduce heat to medium and add the oats and salt.
Simmer for a few minutes and then add the cinnamon and ginger. Cook another few minutes until oatmeal is ready.
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

strawberries or raspberries
dried fruit
brown sugar
shredded coconut
toasted walnuts, hazelnuts, or pecans
pumpkin seeds
peanut or almond butter
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.

Keyword breakfast, oatmeal