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.