A cozy, vegan bowl of oatmeal made with maple extract (or syrup), peanut butter, bananas and chocolate.
Woah, long title alert!
But hey, sometimes you just need to combine all your favorite foods in one bowl.
Actually, if this really contained all my favorite foods there would be pancakes, raspberries and pumpkin in there too. Since that would’ve resulted in the most ridiculously long recipe title ever, I managed to only include four of my favorites: maple syrup, peanut butter, bananas and chocolate.
All rolled into one warm, comforting bowl.
It’s probably because I’ve been seeing photos of other people visiting pumpkin patches and making apple cider, but recently all I’ve wanted is cozy food. Forget about salads – give me all the oatmeal and chocolate and pancakes. And fuzzy slippers, because all year round I have a literal case of cold feet.
Anyway, my cozy food cravings were only exacerbated when I discovered that this Monday is Canadian Thanksgiving! Yes, Canada has a Thanksgiving too. And double yes, it often involves pumpkin pie.
So if anyone’s looking for me on Monday, you’ll probably find me sitting in a comfy chair eating a bowl of Pumpkin Pie Oatmeal (or some other pumpkin-y goodness). I may not be Canadian, but that won’t stop me acknowledging the holiday. If it involves pumpkin, I’ll be there.
Fun Fact: While Canadians celebrate Thanksgiving, it’ll be Columbus Day in the USA.
Okay, I’m getting way ahead of myself here. Let me mention a couple more things about today’s oatmeal. (Don’t worry, we’ll talk pumpkin another day).
As you’ve probably noticed from the photos, I used steel-cut oats and made two servings. If you’d prefer, use 1 cup of rolled oats instead of the steel-cut oats. The rolled oats will cook in 5 – 10 minutes, which is handy if you’re not prepared to wait the 20 – 30 minutes for steel-cut oatmeal. And if you’re after a single-serving breakfast, then simply halve the recipe. Easy!
For the peanut butter, I used Peanut Butter & Co.’s White Chocolate Wonderful (can you believe that’s actually vegan!), which I can highly recommend. But in the interests of full disclosure, please note that I have received products from Peanut Butter & Co., including their White Chocolate Wonderful.
Finally, I have to admit something: since writing the beginning of this post, all I can think about is making baby pancakes (silver dollar sized ones) and using them as an oatmeal topping. Wouldn’t that just look adorable?
Look out Monday, I might just have figured out how I’m going to celebrate.
- For the oatmeal
- 1 cup almond milk
- 1 cup water
- ½ cup steel-cut oats
- Pinch of salt
- 3 - 4 tablespoons peanut butter
- 1 teaspoon maple extract (or 2 - 3 tablespoons maple syrup)
- ½ teaspoon vanilla extract
- 1 banana
- Sliced banana
- Peanut butter
- Dark or semi-sweet chocolate chips
- Maple syrup (optional)
- In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the steel-cut oats and salt, and stir well.
- Add the peanut butter, maple extract (or maple syrup) and vanilla extract to the saucepan.
- Steel-cut oatmeal generally takes 20 - 30 minutes to cook. As it’s cooking, add more almond milk if it looks as though the oatmeal is drying out.
- When the oatmeal is close to being ready, slice the banana and add it to the saucepan.
- Once the oats have softened and are creamy, divide the oatmeal between two bowls. Top each bowl with some sliced banana, a dollop of peanut butter and plenty of chocolate chips. If desired, also drizzle over some maple syrup. Enjoy!
The steel-cut oats can be replaced with 1 cup of rolled oats. Rolled oats only take 5 - 10 minutes to cook.