I’ve been eating a lot of eggs for breakfast recently.
Recently, as in, oh, the past year or so. I love eggs. They’re good for you, but variety is the spice of life and the key to good health.
So, I searched for other recipes that are easy, healthy and delicious.
This recipe for oatmeal is gluten-free, dairy-free and vegan. It doesn’t take too much time, and it will fill your belly all morning long. The whole grains and the fruits are delicious together.
Cinnamon Pecan Oatmeal
2 cups purified water
2 cups rice milk
1 cup steel-cut oats
1 tsp vanilla extract
1/4 cup pecans
1 1/2 tsp cinnamon
4 Tbsp raisins
2 Tbsp cacao nibs
1 Tbsp flax seeds, ground
Pinch of sea salt
In a medium pot on the stovetop, bring water and rice milk to a boil. Add oats; cook over medium heat until oats are tender, approximately 20 minutes. Add in remaining ingredients and reduce heat to low. Cook for another 2 minutes.
Remove from heat; transfer to four bowls. Serve warm.
Nutritional Information: Calories Per Serving: 205, Fat: 10.4 g, Sodium: 103 mg, Carbohydrates: 25.8 g, Fiber: 6.7 g, Sugar: 8.8 g, Protein: 9.6 g.
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