Now that spring is in full swing I find myself turning more and more away from warm breakfasts, such as stovetop and baked oatmeal, and turning towards cooler, more refreshing breakfasts. At the moment I’ve been enjoying coconut yogurt with fresh fruit and granola, smoothie bowls and sweet/savoury toast. But I’ve also been missing a hearty bowl of oatmeal. So I decided to adapt this classic breakfast option for summer and it’s quickly becoming a breakfast favourite. This raw friend of the winter staple has the filling, nourishing qualities of oatmeal and the refreshing, light qualities of a smoothie bowl. An ideal match if you ask me. I hope you enjoy!
Makes one serving
1/2 cup wholegrain rolled oats
1/2 cup water
3 tbsp almond milk or other milk of choice
1/2 tsp cinnamon
1 banana (reserve 1/3 for topping)
2 tsp maca powder
Place the oats and water in a bowl and let the oats soak for at least one hour, preferably overnight. Once the oats have soaked, place the mixture in a blender along with the rest of the ingredients and blend until smooth. Pour the raw oatmeal into a bowl and top with the remaining banana, as well as any other toppings you desire. My go-to toppings are strawberries and cacao nibs for a bit of crunch.
If you’re not a fan of banana, experiment by using a different fruit. Mango or berries would be a delicious alternative!