Now that mornings are cooler, my morning smoothies have become a bit less approachable and I am turning to warming breakfast options like oatmeal bowls. Oatmeal is a great way to start your day. According to the Whole Grains Council, oats are higher in protein and healthful fats and lower in carbohydrates than most other whole grains. They help you feel fuller longer, which helps control your weight, and can help lower blood pressure and LDL “bad” cholesterol. Their soluble fiber also helps control blood sugar.
Many think oatmeal is boring or flavorless. So, here I take ho-hum oatmeal to another level by cooking it in a flavorful milk (instead of just water) so the oats can absorb the milk’s pecan-maple flavor. After the oats absorb the maple-pecan flavor, I top them with fun and healthful ingredients: dates, pecans, maple syrup, banana slices, hemp seeds and a bit of vegan butter. But you can use whatever ingredients you have on hand that make your tastebuds roar. For me, bananas combined with maple syrup and pecans make me feel like I’m a kid again.
In this recipe I used a plant-based, organic milk by a new company I discovered, MALK Organics. They are a family-owned and operated business based out of Texas and recently sent me samples of their unique products. What I’m loving about them is that unlike the nut-based milks you typically find in the grocery store, their products use more than 1 cup of actual nuts in a bottle. So, you are getting more than just fillers and water. And the flavor difference proves it. You can actually taste the nuts and appreciate the different varieties (they make almond milks too!). Each bottle of MALK is produced and bottled by hand. They also use a cold pressurization process instead of heat. So, no heat, no chemicals and no fillers. The Maple-Pecan variety featured in this recipe contains five simple ingredients: organic sprouted pecans, organic maple syrup, organic vanilla extract, Himalayan pink salt and filtered water. So, why pecan milk? Pecans are an excellent source of manganese, a good source of copper, thiamin (B1) and, of course, fiber. And it also happens to taste amazing.
Instead of using sugar, the oatmeal is naturally sweetened using a drizzle of maple syrup and chopped dates. Dates are a stone fruit that comes from the date palm tree. They are full of fiber (one serving of two dates offers 13% of the RDI of fiber) and contain nutritious vitamins and minerals including copper, magnesium, vitamin B6, niacin, calcium, iron and vitamin K. And this fact blows me away: dates contain more potassium than a banana (weight for weight). I could go on but I’ll save more amazing date nutrition facts for another post… cause we need to get to the recipe!
Who needs a morning multivitamin when you have this nutrition-packed (and super satisfying) breakfast recipe? It is lip smacking good and definitely swoon worthy.Print
This vegan and gluten-free breakfast bowl is full of nutrition and pecan-maple flavor. It is naturally sweetened with nothing processed.
- 1 cup MALK Maple Pecan Milk (or milk of choice)
- 1/2 cup oats (gluten-free is desired)
- pinch of salt
- 6 pitted dates (4 chopped and cooked and 2 sliced for topping)
- handful of pecans, chopped for topping
- 1/2 tablespoon maple syrup for topping
- 1 tablespoon hemp seeds for topping (optional)
- 1/2 small banana, sliced for topping (optional)
- 1/2 tablespoon vegan butter for topping (optional)
- In a small pot, heat milk on high heat until it reaches a rolling boil. Lower heat to medium-low heat and add oats, pinch of salt and 4 chopped dates. Stir frequently until all milk is absorbed (about 7 minutes).
- Pour cooked oats into bowl and top with 2 sliced dates, pecans and maple syrup. Add other toppings such as hemp seeds for plant-based protein, sliced banana for fruit or vegan butter if desired.
- Serves one. Best enjoyed immediately.