Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Grain-Free, Vegan (of course!)
Oatmeal is a very common breakfast to have for not only vegans but also for anyone who craves a sweet, warming breakfast. If you, like me, crave the deliciousness of oatmeal, but either cannot digest grains well, are looking to spice-up your average bowl of oats, or are just interested in a new breakfast, than this dish is for you!
- One green plantain
- 1/4 of a cup of full-fat coconut cream (if you only have coconut milk, you may sub the water with one cup of coconut milk; however, the consistency might be a smidgen runnier)
- 2/3 of a cup of water
- Cinnamon to taste (I used about 1/2 of a tsp.)
- Berries, or any other fruit that you enjoy on your oatmeal
- One tbsp. of maple syrup, or to taste
How to make:
- Peel the plantain, then slice it into fourths.
- Place the chopped plantains into a food processor, then blend until the plantain is shredded into “rice-like” pieces.
- Place the shredded plantain into a medium-sized pot over medium to medium-high heat with the coconut cream, cinnamon and water, then stir for about 5 minutes.
- Cover the plantain mixture for ten minutes. (stir occasionally)
- In the meantime, heat your desired amount of berries (or any other fruit or topping) until they are hot.
- Once the plantain mixture is done cooking, stir the heated berries into the mixture.
- Serve and top with maple syrup.