Oatmeal is definitely my all time favourite breakfast recipes. Though it has got a bad reputation for a few years, porridges are getting back to trends and honestly, there are so many good reasons for this ! The most difficult with oatmeal is to cook it correctly so it remains super creamy and luscious. I think that most people who do not appreciate porridge are mostly deterred by the aspect and consistency of it, which is understandable – I wouldn’t say oatmeal is that instagrammable – but most probably related to various cooking elements that I’ll mention below. This oatmeal recipe is summery and light, mint flavored, topped with peach apricot compote and rich almond butter, all this without a gram of added sugar !
Oatmeals are quick and easy to make in the morning for an energy filled breakfast that will kill your 11am cravings. It’s also a very nice way to have a hot breakfast which is super comforting both in summer and even more when winter comes – I’ll upload more oatmeal recipes coming this fall and winter, adapted to the season – and that your biggest fear is to get out of your house facing the cold. It’s also an amazing option if your having a busy day as your body will require a lot of energy to stay productive all along. Remember that oats are considered gluten-free, but if you actually are sensitive to gluten, you’d rather go for a certified gluten-free oat, same goes for the plant-based milk!
My best tip to make you oatmeal satisfying is to select topping and flavours that you appreciate. The oats flavour is quite neutral, hence requires you to enliven it with tasty ingredients. My main advice hear is to go for seasonal fruits which will be both sweet and flavourful. They’ll also bring vitamins which are a great addition to breakfasts. Overall, I tend not to have sugar first thing in the morning, not because this a bad thing, but rather it’s not the right fit to maximise your performance creating the very famous “ups and downs” – ndlr spikes and dips of your blood sugar. This doesn’t mean that sugar is forbidden for breakfast, but rather the exposure of a personal choice and opinion here, especially considering that fruits naturally have sugar.
In terms of taste and texture now. I use rolled oats as they are a good compromise taking into account the end result and cooking time. To have the desired oatmeal super creamy texture, you should let the oats cook on a low medium-low heat which allows a better absorption of the liquid. In this recipe, I have added some fresh mint leaves in it to give my oats some flavour and freshness. On the side, I cooked the apricots and peach for about 10 minutes over a low heat to get this compote-like texture. And finally, the best part of this amazing breakfast bowl, a spoon full of almond butter for the extra creaminess. This breakfast will for sure make you want to get out of bed !
RECIPE serves 1
Prep time: 5 minutes Cook time: 15 minutes
You will need:
- 50g rolled oats
- 150ml oat milk (or other plant-based you like best)
- 10 mint leaves
Peach & apricot compote
- 1 peach
- 2 apricots
- Chopped almonds
Start pealing the peach and remove the pit from it and from the apricots. Slice the fruits in medium sized pieces – the idea is that you still should have the peach pieces mostly after cooking.
In a small pot, cook the fruits over a low heat for 10-12 minutes, stirring regularly. You should start to see the apricot turn into a thick deep orange liquid and the peached getting softer but holding their shape.
At the same time, take another pot and place over a medium-low heat. Add the rolled oats, plant-based milk and mint leaves in it, stir regularly. I’m not gonna give you a precise timing here as it may depend a lot on the oats you’ve selected: while stirring, you will see that the preparation gets thicker and thicker. You know it’s perfect when the milk is absorbed and you see a sort of cream appearing around each oat flake, when stirring the preparation should be smooth and unstick from the pot’s basis very easily. Also, you’ll see that the preparation will coat quite well the kitchen utensil you’re using.
When cooked, serve directly into a bowl. I suggest removing the mint leaves from it, but this is optional and totally up to you.
Add the peach and apricots compote over it together with a tablespoon of homemade almond butter – recipe below – , sprinkle some more mint and a few almond chunks.
ALMOND BUTTER RECIPE
Prep time: 30 minutes Cook time: 15 minutes Chill time: 15 mins
You will need:
- 100g almonds
- 30g walnuts
- 1 tsp coconut oil
Heat up the oven to 180°C.
Place the almonds over parchment paper and roast them for 10-15 minutes tossing halfway through. Let the almonds cool down for another 15 minutes.
Put together the almonds, walnuts in a food processor and start blending until you get a very thin powder. From then, increase the speed of your processor until a paste starts to shape. Add the coconut oil and mix again for a good 10 minutes until you start to see some oil. Keep on processing – it takes some time – up to the actual almond butter texture. And this is it!