Psst–you can see me in the spoon!
One of the nicest thing you can do for yourself is to fix yourself healthy, tasty food–even better if said meal is beautifully prepared. While this vegan baked oatmeal brunch bowl is perfect for sharing with friends, there’s nothing stopping you from making it for yourself.
Being the only early riser in the house (besides the cat, who begins his day around 4 a.m.), I often eat breakfast by myself. On weekdays, breakfast time is crunched in with getting ready for work, catching up on e-mails–you know the drill. When I have the time, I like to treat myself to an extended brunch. This involves coffee in a real mug (not a to-go tumbler!) and my favorite, vegan comfort food: steel cut oats. To this day, the word “brunch” conjures up a spread of heavy, animal-rich foods like bacon, pastries, butter, and more butter. With this healthier take on brunch, I’m slowly changing my own associations with the term.
The one thing I’m not changing–the focus on a beautiful presentation that causes me to pause and savor my meal. Now that’s a good Valentines gift to self!
Vegan Oatmeal Brunch Bowl
Ingredients:
(Serves two)
2-3 cups water (less water for more al dente oats)
3/4 cup steel cut oats
pinch of salt
1 banana
1/2 cup pomegranate seeds
handful of dark chocolate chunks (I broke up a chocolate bar)
dash of cinnamon
Directions:
1. Prepare steel cut oats. In a small sauce pan, bring water to a boil. Add salt and dry oats, and give it a stir. Bring down to a simmer and cook for 20-30 minutes, stirring every few minutes and being sure to scrape the bottom of the pan. Remove from the heat once oats have reached your desired texture. Serve into bowls.
2. Slice banana into coins and remove seeds from the pomegranate (here’s a fun, easy way to remove seeds). If you don’t have chocolate chips handy, roughly chop a chocolate bar with a chef’s knife. I actually prefer the organic texture of chopped chocolate.
3. Now it’s time for the fun part! Arrange your fruit and chocolate in a way that pleases your eye. Sprinkle with cinnamon. Before digging in, appreciate the beauty of what you’ve just created!
Also by Mary: Strawberry Kiwi Vegan “Yogurt”
Gluten-Free Spiralized Zucchini Pasta
In Breakfast: Hidden Superfood Veggie Poridge
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Photos: Mary Hood
