I love oatmeal anytime, but especially in the Fall. There’s just something about cooler temps and
changing leaves that makes me want all foods warm and spicy–especially after a long run in the brisk morning air.
Oats are a truly spectacular superfood: loaded with essential vitamins and minerals like manganese, molybdenum, phosphorous, B1 and magnesium (for healthy body functioning); fiber (like beta-glucan) for a healthy heart and cholesterol; complex carbs for blood sugar control, sustained energy (or in my case energy replenishment) and even some protein! In addition, oats contain powerful antioxidants and other phytochemicals that can protect the heart, support the immune system and reduce the risk of diabetes.
I’ve added some figs (high in fiber too!), a few of my favorite spices and a bit plant protein to take this oatmeal to the next level. Enjoy!!
This recipe is vegan, dairy-free, soy-free and naturally gluten-free. It can be made nut free by substituting the milk and almonds with nut-free options.
- 1/4 cup rolled or steel cut oats
- 1 cup unsweetened almond milk (or your choice milk) **use 3/4 cup for thicker oatmeal
- 1 tbsp ground flaxseed
- 2 tbsp sliced almonds
- 1/2 scoop Growing Naturals vanilla pea protein (could substitute with rice protein)
- 2 dried figs (could substitute with fresh)
- 4-5 dashes ground cinnamon
- 1-2 dashes allspice
- 2-3 dashes ground cardamom
- drizzle of maple syrup (optional)
- In a small saucepan, heat the almond milk until starting to simmer, then add the oats. Cook until oats are tender. Shut off the heat.
- Roughly chop the dried figs and add into the oatmeal along with the flaxseed, spices and protein powder. Mix thoroughly.
- Pour into a bowl and top with almonds and maple syrup.
Recipe courtesy of Scarlett Full, in-house Registered Dietitian