This really is my ultimate favourite breakfast. When I am on holiday, this is the first thing I get homesick for. So I really value a delicious breakfast moment and always make time for it. This breakfast is a must.

After years of eating oatmeal every day, I have finally come up with a recipe that fits in perfectly with my idea of a good oatmeal. Creamy but not soggy, it should still have a bit of bite. Full of natural flavours, just enough so that you can still taste the nuttiness of the oats themselves. Always with a hint of sweetness in every bite without making the whole thing taste sweet.

You can take this recipe as a starting point and add your own twist. Be creative and go with the season. Need some more vegetables? Add grated carrot, beetroot or courgette instead of the coconut. Something creamy? Puree some cooked cauliflower or pumpkin and mix it in.

You can also vary the spices endlessly. My other favourites are a Chai spice mix. Or cocoa with ginger and cardamom with banana as a topping. Or apple with cinnamon and spices. Just try it out, nothing is too crazy!

My tips for the ultimate oats:

• Always start by roasting your flavor additions like spices to enhance the flavor.
• Always add a little salt to bring out the flavours more.
• Serve the oatmeal with a little extra milk to make it a little fresher.
• Serve the oatmeal with COLD fruit. Sometimes, when I start preparing it, I quickly put a piece of fruit in the freezer so that it is extra cold when I start using it.
• Give the oatmeal time to develop its flavours. This also makes it easier to digest.

Fruity Coconut Oats (vegan)

A tasty fresh and summery oatmeal that is nice and creamy but still has enough bite to start the day off nice and strong.

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Totale tijd 12 minuten min

Porties: 1 Serving

Gang: Breakfast

Ingredients Equipment Method Notes

Ingrediënten

  

• 1 tbsp Grated coconut + a little extra for topping
• 2 tsp Aniseed Ground
• 1 tsp Ginger powder
• 1 tsp Cinnamon
• 1 tsp Salt
• 40 g Oatmeal
• 5 g Flaxseed
• 5 g Chia seed
• Half a handful Sultanas
• 100 ml Unsweetened soya drink

Toppings

• 1/2 tbsp Pumpkin seeds
• 1/2 tbsp Sunflower seeds
• 1/2 tbsp 100% peanut butter
• 1/2 Peach
• 3 Strawberries
• 100 ml Unsweetened soya drink

Equipment

• Non-stick saucepan
• Wooden spatula

Method

 

1. Heat a saucepan over medium heat and add the grated coconut. When it starts to turn a light golden brown add all the spices. Roast this mixture until it starts to smell strong and the coconut is golden brown. Make sure it does not burn or gets too dark. Keep stirring with a spatula.
2. In the meantime, mix the oats, flaxseeds, chia seeds, sultanas and salt in a bowl with a spoon. As soon as the mixture is ready, add it to the pan. Roast the oatmeal for 30 seconds and then deglaze it with 100 ml water. Don't be scared, this may produce some smoke for a little while, but that is how it should be! Once the water has evaporated, add another 50/100 ml of water and the 100 ml of soya milk. Bring to the boil and reduce the heat to low. Let this mixture simmer for about 8 minutes until it becomes a thicker substance. (The mixture is ready when you stir with the spoon and a line remains visible and the mixture does not flow back to the bottom, the oats have become soft).
3. Spoon the oatmeal into your bowl and serve it with pieces of peach, strawberry, pumpkin and sunflower seeds, peanut butter, a little coconut grater and 100ml of soya milk (I always put this in a small cup next to it and keep pouring it in while I am enjoying my breakfast).

Notities

• You can also replace the sultanas with (frozen) blueberries. In that case, only add them at the end of the cooking time.
• For extra coconut flavour, you can substitute 50 ml of the soya milk for coconut milk and use coconut flakes as topping.
• In a hurry, you can also put everything directly into the pan without toasting, is still super tasty but a less deep flavour.