Breakfast in our home is either very simple or an elaborate affair. Usually, there's not an in between. Most days, that means it's very simple.
Our typical simple breakfast options are:
- Beans and rice that I've made in bulk earlier in the week, reheated
- Whole grain cereal
- Roasted or baked potatoes with ketchup or simply salt and maybe some thinly sliced green onion
- Toast with nut butter and sliced banana
- Toast with fruit preserves
- Fruit (banana, apple, berries)
All are vegan, plant-based and McDougall-compliant and - for me - usually paired with a steaming hot cup of Irish Breakfast tea.
The breakfast I usually turn to is oatmeal, because it's so filling and delicious. It helps that my boys love it, too. In the past, I would decide on a flavor for the whole pan of oatmeal and make that for everyone. Maple Brown Sugar, Peaches and Cream, Strawberries and Cream, Cinnamon Raisin, you get the idea. But, what I was necessarily in the mood for wasn't what the rest of my family was in the mood for. So, now I make a blank slate and everyone can doctor theirs the way they like.
Because my boys are always looking for snacks, I make twice as much oatmeal as we're going to eat for breakfast. This way, I can refrigerate the leftovers in small, snack-size containers for whenever they're hungry. They can just pop one out, throw it in the microwave and have a healthy, filling snack or breakfast the next day.
While I love steel cut oats and rolled oats, this recipe is with rolled oats because they cook faster and are usually less expensive.
So, here's my basic oatmeal recipe, the way I normally like to eat it. Enjoy!
- 8 cups water
- 4 cups oats, old fashioned rolled
- 1/8 teaspoon sea salt
- maple syrup
- almond milk
- sliced banana
- Bring water to a boil in a medium saucepan.
- Stir in the salt and oats. Reduce heat to low.
- Simmer oats, stirring regularly, for 5-10 minutes, until thick and all the water has been absorbed. Remove from heat.
- Serve each 1-2 cup servings in bowls with a little bit of maple syrup (about 2 teaspoons) and almond milk poured over the oatmeal (about 2 tablespoons). Slice a banana on top and you have a wonderful, filling whole grain breakfast!
Other toppings we enjoy: brown sugar, raisins, cinnamon, apples, strawberries, peaches, pecans, walnuts, nut butter
When reheating any leftovers, add a bit of almond milk to loosen it up as it will have gotten much thicker.