Description
This spiced oatmeal is the perfect breakfast for a chilli winter morning. Delicious, comfroting, and hearty.
Ingredients
Units
Scale
Roasted Fruit*:
- 1 apple
- 1 pear
- 2 plums
- 1/4 cup raw walnuts
- 2 tbsp maple syrup
- a sprinkle of each: cinnamon, allspice, cloves, ginger, cardamom**
- 4-5 pieces of whole star anise (or sprinkle ground star anise if you have it)
Oatmeal:
- 2 cups plant-based milk (I used hazelnut)
- 1 cup rolled oats
- 1 tsp vanilla extract
- 1/4 tsp blood orange extract (optional; or swap for 1/2 tsp natural orange flavour or a 1/4 cup of freshly squeezed orange juice)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1 tbsp maple syrup or honey (optional)
Optional toppings:
- Coconut yogurt (I used coconut kefir)
- A spoonful of nut/seed butter of choice (I used almond)
Instructions
Roasted Fruit:
- Preheat your oven to 350F (175C).
- Line a baking sheet with parchment paper and spread the cut up fruit on it.
- Drizzle with the maple syrup and toss to evenly cover.
- Sprinkle on the spices and toss.
- Place in the oven and roast for 20-25 mins or until tender and golden. Don't stir or flip the fruit to avoid turning it into mush.
- Take out of the oven and enjoy immediately.
Oatmeal:
- Bring milk to a boil in a small saucepan. Add the oats and the vanilla extract, and stir.
- Lower the heat and simmer, stirring often, for about 10 mins, or until the oats soak up the liquid. Add more milk as needed.
- Add the blood orange extract, cinnamon, ginger, allspice, maple syrup, and stir to combine.
- Serve in bowls topped with the roasted fruits and extra toppings of choice.
Notes
* You can use any fruits you have on hand here; another great fall/winter options would be: persimmon, orange, tangerine, quince. Also great with fresh pomegranate seeds sprinkled on top.
**No measurements here, I went a bit heavier on cinnamon here than the rest of the spices but it's really up to you and your preference.
Nutrition
- Serving Size:
- Calories: 448
- Sugar: 32.2 g
- Sodium: 190.6 mg
- Fat: 12.9 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 71.1 g
- Fiber: 10 g
- Protein: 9.7 g
