It's getting colder out, so I've been favoring oatmeal lately over my trusty smoothie bowl (unless I decide to go for my Pumpkin Smoothie Bowl, which is perfect for fall). Oatmeal is a wonderful breakfast- it's fast, cost effective, easy to make, and nutritionally speaking, it's full of all of the good stuff. It's also a great blank canvas to fit a bunch of toppings onto.
For National Oatmeal Day, I wanted to use a basic oatmeal mixture, using the Nuts & Seeds flavor by Modern Oats, to combine my favorite sweet/savory flavor profiles: chocolate and peanut butter. This oatmeal recipe is perfect to make on a Sunday morning. Feel free to double the batch and store the leftovers in mason jars for the week ahead. It stays for up to 4 days in the fridge, tightly sealed of course.
These oats are savory, sweet, chewy (I like to cook my oats al-dente-- c'est la vie soggy oatmeal!) and crunchy thanks to the seeds from Modern Oats. I love the tangy-ness the yogurt offers, and of course, the creamy, buttery goodness that is my all-time favorite, peanut butter. And those chocolate chips? Those are just for kicks.
Makes 2 servings
Time: 25 minutes
2 packages Modern Oats Nuts & Seeds oatmeal containers
2 cups raw hazelnut milk (or non-dairy milk of your choice, I just happened to have some leftover raw hazelnut milk readily available for this!)
2 tbsp maple syrup
2 tbsp raw natural crunchy peanut butter
1 tbsp vegan chocolate chips
1 tbsp coconut yogurt
1 tbsp vegan fudge
pumpkin seeds, flax seeds, walnuts
Place both containers of oats in a medium-sized pot with 1.5 cup oatmeal. Heat over low-medium, stirring occasionally. Do not bring to a boil! Cook these oats "al-dente", for maybe 3-4 minutes. Place into an oven-safe bowl.
Now, to get that perfectly caramelized banana, slice your banana in half lengthwise. Lay flat over the cooked oats, and drizzle with your two tablespoons of maple syrup. Place in a broiler on HIGH. Watch closely, this could take anywhere from 3-5 minutes. Do not over-broil or you will burn your banana!
Now, for your toppings. Add a dollop of peanut butter, a scoop of yogurt for some tang, some pumpkin seeds, chocolate chips, coconut chips, and any other nuts or seeds you have laying around - flax, pumpkin, almond, walnut, chia seed, sesame seed.