Gluten Free Oatmeal Bowl. Vegan.

Gluten free oatmeal bowl.  

I posted this on IG yesterday and I had a ton of requests for the recipe so I thought I would write up for you all.  I wasn’t sure what I wanted for lunch and I knew it had to be something warm.  I couldn’t shake the chill after my run, post shower and bundling myself up – and a cup of tea.  This hit the spot.  You can customize it for your preference.  Would serve as a quick breakfast, lunch, snack or dinner when you don’t have to make dinner for the entire family – don’t you cherish those nights?  I do!

Ingredients:

3/4 cup of Bob’s Red Mill rolled oats that are gluten free (regular thickness)
3/4 of a cup of coconut water, purified water, any non-dairy milk – almond, cashew, hemp etc.
1 teaspoon ground cinnamon
1/8 nutmeg
1 teaspoon vanilla extract

Toppings:

Sliced bananas
Nuts
Raw cacao nibs
Maple syrup
Almond butter – I used Justin’s maple almond butter
Nut butter
Vegan chocolate chips
Dried fruit
Fresh fruit

Directions:

To a small saucepan add your oats and liquid.  Mix well over medium heat.  Keep stirring and turn the flame down to low.  I then add cinnamon and vanilla.  Give a good stir and continue to cook for about 4-6 minutes or until the oats are soft.  Then spoon out into a bowl and add your toppings of choice. Enjoy pipping hot.

On the fitness front…

Sadly I have one child home not feeling well. It made for a very long evening with little to no sleep.  I won’t push my body today on no sleep and risk injury so today will be filled with several four-legged walks to the park to move my body.  My legs feel like cement today, probably because I got no sleep last night.  Self-imposed rest day.

I hope you all have a great day. ~oxo

 

— Knead to Cook