Nutty Maple Apricot Oats

Ziegfeld Star - Marie Prevost - by Alfred Cheney Johnston


Believe the hype, breakfast is vital. This has finally been drummed into me by life. You just gotta do it. Why? It frames your energy for the whole day.

Being a late convert go the Church of Breakfast, I’m always super excited when a new recipe I throw together is awesome enough to become part of the rotation. It has taken me a long ass time to get into the ritual of eating – or at least smoothie-ing – in the morning and I have some catching up to do! One day I will have a thick stack of delicious vegan breakfast recipes, mark my words.

This is a variation on my everyday bowl of oatmeal, sassed up with apricots, almond meal and a hint of maple. Adding fewer oats than usual puts the juicy, flavourful apricots front and center – yuuuuum – which makes this a perfect option if you are craving something fruity and warm to start your day.

Maple syrup is the X factor in this recipe that takes things from mmm to MMM; use pure maple syrup rather than maple flavored syrup for the absolute best results.

The yield is a small single serving, so adjust according to your appetite 🙂

See Kitchen Rebellion’s selection of breakfast recipes so far here: BREAKFAST MOTHERFUCKER DO YOU EAT IT?. You’ll find ideas for scrambled tofu, quinoa, oatmeal, smoothies and a bunch of to die for pancake recipes.


Nutty Maple Apricot Oats


1/4 cup rolled oats
2/3 cup canned apricot halves, drained
1 tbsp walnut pieces
1 tbsp raw almonds
2 tbsp almond meal
2 tbsp pure maple syrup
2/3 cup soy milk

What To Do:

Add all ingredients to a small saucepan. Heat on very low until liquid reduces and thickens, about 10 mins, stirring once or twice during cooking.

Serve immediately.

Serves one.





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