So, did you unpurpose your life this weekend? Hope so.
Did anyone else’s weekend literally fly by? Weekends are just way too short. I managed to do more baking (you will love this next post ), I never want to stop baking, learned how to make authentic Arabic and Turkish food (so so so good), got my nails done (relaxing), cleaned, got some laundry done, drank numerous cups of coffee, and did some needed weight lifting. My
butt is so sore glutes got worked by deadlifts. I love deadlifts.
Aaaaaaaaaaaanyway, it’s Monday. Monday means starting the day with breakfast.
Are you a sweet or savory kind of breakfast eater? Whatever your preference, these oats will surely satisfy.
I’m a fan of oats. They’re portable, easy to prepare, and can be prepared in many different ways.
I’m a fan of sweets. I like my (healthy) desserts. Always have, always will.
I’m a fan of (dairy free) cheesiness. The creamy, warm, and wanna-be cheese flavor is (for those doubters out there) bursting with flavor.
I’m a fan of oats. I’m a fan of sweets. And I’m a fan of cheesiness. Lucky for me, I ate the sweetness and cheesiness at different times. Lucky for you, both dishes contained easy oats and you get the recipes.
For the savory side of life…
inspired by ‘You’re So Cheezy’ Savoury Oats
- 1/2 cup oats
- 1 cup almond milk
- 1 tablespoon nutritional yeast
- 1 tsp miso paste (or Tamari or soy sauce)
- salt, Cajun spice blend (or blend of cayenne pepper, paprika, and cumin)
- Dash or two of turmeric
- Dash or two of the little black dress of seasonings
- Salt, if necessary
- 1 egg, if you so desire. I desired.
Mix all ingredients together in a pot and bring to a boil. Reduce to low and cook for 10 minutes, stirring frequently.
Top with more paprika and thinly sliced green onions. Cilantro would also be wonderful in this.
But, if you like sweet, I’ve gotcha covered.
Have I mentioned I’m also a fan of Angela’s Oh She Glows blog? I should mention, her oats create inspiration, sweet and savory inspiration.
Sweet Hazelnut Carrot Cake Oats
- 1/2 cup oats
- 3/4 cup almond milk
- 2 tbsp Hazelnut Coconut Creamer (or more almond milk or regular coconut milk)
- 1 large carrot, finely grated (about 1 cup)
- 1 tsp pumpkin pie spice blend
- Pinch of kosher salt
- 1/2 tsp fresh lemon juice
- 1 tsp chia seeds
- 2 tbsp pure maple syrup
- 1 tbsp coconut milk cream (optional for drizzling on top)
- Shredded coconut, for garnish
- Cinnamon, for garnish
- Raisins, for garnish
Finely grate the large carrot to yield 1 heaping cup of grated carrots.
In a medium sized pot over medium heat, add your almond milk, lemon juice, and coconut milk creamer. Stir well. Add in your pumpkin pie spice and salt. Stirring again.
Stir in your grated carrots and oats. Cook for about 8 minutes, stirring frequently, avoiding a full boil. When the mixture has thickened up, chia seeds and maple syrup. Remove from heat and pour into a bowl.
Top with rest of coconut creamer (or coconut cream). Sprinkle with cinnamon, coconut, and raisins.
What is special about this Monday for you?
Do your weekends fly by, too?
Breakfast: Sweet or Savory?