Loaded oatmeal during the winter season is my go-to breakfast meal. I sometimes even have it for dinner. There are so many toppings you can experiment with and a ton of seasonal fruits. This loaded breakfast oatmeal is also anti-inflammatory, vegan and gluten-free. To make this recipe you will need the following ingredients:
- 2 cups of gluten-free oatmeal
- 1 banana (sliced)
- 1 apple (sliced)
- 1/2 cup of frozen blueberries
- 1 tbsp cinnamon
- 1 tbsp fresh ginger
- 2 tsps turmeric
- pinch of nutmeg
- pinch of salt
- fresh pepper (optional)
- 3/4 cup of water
- 1 tbsp of organic coconut oil
If you want to experiment with other seasonal fruits: pears, spiced pumpkin, and caramelized squash are also delicious options!
toppings for the oatmeal (optional)
- nut yogurt
- almond butter or peanut butter
- maple syrup
- pumpkin seeds
Time needed: 20 minutes.
Caramelizing your seasonal fruits
- Medium-low heat
Start with 1 tbsp of coconut oil in a non-stick pan. Once the pan is hot add your banana, apple and a pinch of salt. Let them slowly simmer until they are slightly brown (should take about 10 mins) and then turn them around.
- Adding all your spices
Once your fruits are turned and caramelizing, it’s time to add your anti-inflammatory spices (1 tbsp of fresh ginger; 1 tbsp of cinnamon; 2-3 tsps of turmeric; pinch of nutmeg; and fresh pepper).
- Oatmeal & filtered water
After about 5 mins your fruits should be ready. Add 2 cups of gluten-free oatmeal, 1/2 cup of frozen blueberries, and 3/4 cup of water. Stir and turn the heat to low, cover the pan and let is simmer for about 5 mins
- Let your oatmeal sit
Before adding your last toppings let your oatmeal sit for 2 mins.
Add your favourite toppings: almond butter; peanut butter; nut yogurt; more fruits; and/or seeds.
I hope this recipe keeps you warm, healthy and happy!
As always, I love hearing your comments and suggestions below. Have a great start to your week!