Now that the name has caught your attention, this oatmeal is simply made with blueberries and coconut. No dates and no bananas as requested by a dear follower. If you want to see a specific recipe that suits your food intolerance or preference, please feel free to reach out to me and I’ll do my best to come up with something delicious.
This recipe is very simple. Only three ingredients + a sweetener if you want to use one. I used frozen blueberries because I live in the desert, and that’s the best I can get. We have fresh ones that come from the States, but they’re expensive and I try to not buy things that are shipped from across the world. Because they’re probably not that fresh and picked too early, before they ripen.
Buying only local is hard to do in Saudi, since most of the goods we have here are imported, buttt we have a lot of dates. LOTS of dates. Which makes me very happy and grateful. We also grow cucumbers (another favorite) zucchini, tomatoes, lemons, pomegranate, figs, some leafy greens, and some other vegetables.
1 cup rolled oats
1+1/2 cup blueberries (I used frozen)
2 heaping tablespoons shredded coconut
maple syrup or coconut sugar to taste
1+1/4 cup of almond or coconut milk (optional)
Bring 2 cups of water to a boil then add the oats and reduce the heat
When half of the water is absorbed, add the blueberries
When all the water is absorbed
Turn off the heat and add the coconut and the sweetener if using it.
Add blueberries to the bottom of your jar
Top them with the oats then the sweetener if using any
This recipe is perfect for those who love tofu or want to get used to it. What I love about tofu is that it’s so versatile! You can add whatever flavor you want to it and it’ll absorb it like a sponge!
For best results, don’t just dice the tofu, no crumble it with your hands to give it a grounded texture that’ll absorb the flavors even more (if you love tofu like I do, then that’s not necessary).
I recommend paying the extra cost and buying organic tofu as soy is one of the most genetically modified foods out there.
250 grams pasta (gluten-free if necessary)
1/2-1 cup Mexican salsa (depending on how saucy you like it)
2 tbsp organic tomato paste
1 red chili pepper diced
~300 grams extra-firm tofu (I used sprouted tofu)
1 tsp paprika
1/4 tsp ground cumin
salt & pepper to taste
avocado for serving
*I used pasta made out of brown rice and quinoa flour and it turned out great!
Wash the tofu then place it on a towel and put something heavy on top of it for an hour or so. This will allow the water to leave the tofu, making it very firm and giving it a better texture
In a pot, cook the pasta according to the package instructions
Heat a separate saucepan on low/medium heat, and saute the chili pepper with 2 tbsp of water
Cut the tofu into squares or ground it up with your hands
Add the tofu to the saucepan and top it with the salsa and spices and mix well
After 10-15 minutes, or when the tofu absorbs the sauce and flavors are well mixed together, turn off the heat
Mix it with the pasta or layer it in jars with avocado as I did in the photos.
I got this recipe from BananaBlondie’s video which she got from a book. You gotta love this plant-based recipe sharing and tweaking community! She tweaked the recipe a little bit, and I tweaked it a little bit more. Everyone’s feeding off of each other’s creativity. You got to love it. So feel free to add whatever you want to this recipe and please share with me your creations! I have and idea for a completely different combination that I’m so excited to try it and share with you guys!
2 cup buckwheat groats soaked
1 cup flaxseeds soaked in 1+1/4cups of water
1 cup shredded coconut
1/4 cup maple syrup*
1 tbsp cinnamon
1/2 cup chopped almonds soaked
1/2 cup dried cranberries
1/4 tsp vanilla extract
*Add more maple syrup if you want it to be sweet. Mine was neutral.
Drain the buckwheat groats and almonds
Mix everything with a spatula
If using the oven: heat the oven to 200F (~90C)
spread evenly in one layer on a baking sheet and bake for 2 hours
If using a dehydrator, then spread evenly on the sheets and dry for 10 hours, flipping half way through.
*Feel free to add in your favorite nuts, dried fruits, etc. Just keep the flaxseeds as they’re necessary for keeping it together.
An old friend requested this recipe from me after she discovered my page. I can’t believe I haven’t posted this recipe yet. I make this recipe ALL the time! It’s one of my go-to oatmeal recipes.
Whenever I have ripe bananas (spotted and a bit soft) I make a few jars of oatmeal and eat it for breakfast, lunch, or dinner the next few days. It’s easy and quick. And personally, I don’t need to add any sweeteners, as I find the bananas and cinnamon add enough flavor and sweetness.
Get creative! Layer it with chia pudding or your favorite nut-butter! Add in your favorite fruits, dried or fresh! Eat it cold or warm, or pair it with nice-cream while it’s warm!!! (Favorite breakfast of all time!)
Easy Banana Oatmeal (2 ways)
1 cup rolled oats
2 ripe bananas
1 banana for decoration optional
dash of cinnamon
2 tbsp coconut milk optional
In a small pot, bring 2 cups of water to a boil
Add in the rolled oats and cinnamon and stir
When most of the water is absorbed add the coconut milk
Turn off the heat and mash in the two bananas and mix well
Method #2 overnight oats
In a mason jar, mix one cup of rolled oats with 1 cup+2 tbsp of plant-based milk (almond, coconut, rice, any.) and cinnamon
Add in the mashed bananas and mix well
Eat it right away, or for better taste, let it chill in the fridge for 4 hours or so.
Since I was a little kid until I hit 20 years old, my favorite breakfast was cereal (now it’s nice-cream with oatmeal if you’re curious) Cocoa puffs, cheerios, you name it. The problem is that they’re filled with sugars and very little fiber. I’ll eat them now, and one hour later I’m starving.
This recipe is from Laura Miller’s video I just tweaked a few little things and replaced the cashew cream with a banana cream. It’s delicious with coconut/rice milk or almond milk. And you can turn it into a parfait with the cream.
Homemade Cereal with Banana Cream
2 cups buckwheat groats
1/4 cup maple syrup (more if you want it sweeter)
.5 tbsp cinnamon
1/4 tsp vanilla extract
3 large bananas
3 soft dates
2 tbsp tahini
dash of cinnamon
1 tbsp cacao powder optional
For the cereal, soak the buckwheat groats for 1-2 hours then rinse it
Mix all the ingredients together very well then spread on Silpat and place the baking tray in the oven
Bake on 200F or 93C for 2 hours.
If you have a dehydrator, then dehydrator on 110F for 10-12 hours
For the cream, mix everything in a high-speed blender or a food processor except for the cacao
If using cacao, then pour half of the mixture into a bowl and add the cacao to the blender and mix
Make your parfait and add anything else you’d want like fruits, cacao nibs, coconut chips, etc.
*I tried it raw and I liked it, but I like anything so don’t take my word for it hehe.
Burritos are one of the most satisfying meals one can eat. The problem is that I live in Saudi Arabia and it’s hard to find good tortillas that are not loaded with preservatives. So the other alternative is a burrito bowl with lots of rice! In my opinion, bowls are even more satisfying, as we tend to eat them slower and more mindfully.
This recipe is very easy and quick to make. I made it before going to work and had it for breakfast and dinner! If you think it’s weird to eat a burrito bowl for breakfast, then I want you to know that many people in Sout American eat beans and rice for breakfast. Even here in the Middle East, it’s common to eat fava beans and hummus for breakfast.
Eat it warm or store it in a jar and eat it later. Anddd if you place the avocados on top and squeeze some lemon juice on them, they’ll stay fresh until you eat them for dinner or lunch!
Another tip if you’re going to eat half of an avocado, then store the other half in the freezer and use it later in smoothies or soups to make them extra creamy!!
Easy Vegan Burrito Bowl
1 15 oz can beans (I used organic adzuki beans)
1 tbsp tomato paste
1/2 cup sweet corn
1 chili pepper (I used half red half yellow)
1/4 tsp cumin powder
1/4 tsp ground coriander seeds
paprika to taste
cayenne pepper to taste
salt and pepper to taste
1 avocado or guacamole for serving (not optional!)
salsa for serving
cooked brown or white rice for serving
Heat a large saucepan over medium heat
Add about 2 tbsp of water then add the chili peppers
Saute the peppers until they’re tender then add the beans*
Add the spices: paprika, coriander, salt, pepper, and cayenne
Add the tomato paste and mix very well
Turn off the heat and add the cumin
Serve with rice and top with avocado and salsa.
*If you’re using canned beans that are stored in salt and water then use the whole can. If not, then wash and rinse the beans and add a little bit of water to the saucepan.