Every one of us has a favorite breakfast. Some like it salty, some like it very sweet and chocolaty. Some don’t like to have breakfast at all!
But what is the perfect breakfast? The one that is supposed to wake up your entire system and fuel it up for the rest of the day with the right amount of protein, carbohydrates, fat, fiber, vitamins and minerals. Well, we think oatmeal gets pretty close. Especially if you pair it with fresh fruit, plant based milk, nuts and seeds.
This time, we decided to prepare ours with almond milk, cinnamon, turmeric, raw almonds, chia, flax and sunflower seeds, shredded coconut and, of course, our star of the week, the tangerine.
We must admit that the taste of this citric fruit combined with the spices made us a little nostalgic and reminded us of winter, but the weather here hasn’t really been that spring-like, so we think it is alright. A warm bowl of oatmeal on a rainy Sunday morning sounds good to us!
The recipe doesn’t take more than 15-20 minutes to prepare, but if you can’t be bothered to cook first thing in the morning, and like your breakfast easy and quick to assemble, you can always make it the night before, leave it in the fridge overnight and warm it up in the microwave.
Ingredients (for 2)
130-150ml almond milk
1 teaspoon of chia seeds
1 teaspoon of flax seeds
¼ teaspoon turmeric
½ teaspoon cinnamon
A pinch of salt
1 ½ tablespoons of maple or agave syrup (optional)
10 raw almonds
1 Banana (optional)
- In a sauce pan warm up the water.
- Meanwhile, mix oats, chia and flax seeds in a separate bowl, peel the tangerine and chop it up in small pieces.
- Once the water is boiling, add the oats and seeds and mix until you can see the bottom of the sauce pan clearly at medium heat.
- Add the milk and keep stirring. Once the milk is absorbed, add all the spices, the syrup and the pieces of tangerine, combining all the ingredients well.
- If you like your oatmeal less thick, add more milk or water.
- Remove from heat and let sit for a few minutes and slice the banana.
- Serve in two separate bowls, and add the almonds, coconut, sunflower seeds and banana.