Description
This creamy bowl of vanilla oats is the perfect antioxidant rich breakfast. The thick and sweet homemade compote made from the blueberries paired with mulberries and bananas, makes this rich in vitamins. Plus, the creamy vegan yogurt makes this super satiating!
Ingredients
Scale
Oatmeal
- ¼ cup Rolled oats
- ¼ cup Quick oats
- ½ scoop Vanilla protein powder
- 1 tsp Hemp seeds ((optional))
- ½ tsp Cinnamon
- ¼ tsp Pink Himalayan Salt
- 1 cup Cashew milk + ½ cup Water ((add more liquid as needed to loosen the oatmeal))
- ½ tsp Vanilla extract
- 5–6 drops Liquid stevia
Blueberry Compote
- ½ cup Frozen wild blueberries
Other
- 2 Tbsp Vegan Yogurt ((Kite Hill has amazing yogurt))
- Banana slices
- Dried Mulberries
Instructions
Oatmeal
- Simply add in all the oatmeal bowl ingredients into a pot, and bring it to a boil. Stir the oats and turn down the oatmeal to low heat and stir gently. Let the oatmeal cook away for 3 minutes.While the oatmeal is cooking make the jam.
Blueberry Compote
- Add the frozen blueberries into a saucepan and heat on high heat. Bring this to a boil. Once you start to see the blueberries release their water, lower the heat to medium low and stir occasionally to ensure nothing sticks to the pan.
- Continue stirring the compote for 5-6 minutes until most of the water is evaporated. The compote will be quite thick and dark. At this point the oatmeal should be done cooking as well, if you were cooking the oats and compote at the same time.
Assemble
- Add the oatmeal into a bowl. Top with the vegan yogurt, blueberry compote, banana and finish off the bowl with a sprinkling some mulberries. Enjoy!
Notes
*If you want to get the swirls in your yogurt how I did, simply take a toothpick and gently draw it through the jam and into the yogurt. From there you can create any pattern you like!
*Tag me on instagram @munchingwithmariyah if you make this.