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February 4, 2016

My sweet friends. Since we’re still basking in the afterglow of The Modern Girl’s Guide to Being an All Natural Bad-Ass (I loved reading all your questions and comments! giving me life—keep ‘em coming!), I wanted to share with you a very TMGGTBAANBA kind of breakfast. It also happens to be what I’ve eaten every morning for the past week.

Though I’d like to say it’s in honor of the Super Bowl, that wouldn’t be the whole truth. There’s something about its symphony of textures, its multivalent tastes and scents, its simultaneous heartiness and plant-y vegan lightness that make it irresistible. Y’all know I’m a sucker for hemp seeds and cacao nibs and spirulina. Throw in pomegranate and maple syrup and I’m a goner.

This superfood oatmeal bowl is what happens when you really go wild with your superfoods. When you treat your breakfast like an artist’s palette. When you feel like having a little fun with your oats. Which I always, unequivocally, do.

It all starts with a pot of oatmeal infused with the aphrodisiac powers of vanilla bean and the healthy fats of raw coconut oil, plus some minerals from sea salt. While that heavenly smelling concoction simmers, get your hemp milk on. Hemp seeds are soft enough not to require any soaking before blending, so that’ll take just a flash of a moment. Back to that oatmeal.

Once it reaches creamylicious status, it’s time to stir in maca and lucuma, Peruvian roots and fruits that have adaptogenic qualities. Adaptogens help regulate your body’s physiological and endocrine systems; maca is particularly helpful with balancing hormones, and lucuma supports skin and tissue health.

Now let’s add maple syrup and put our oatmeal in your favorite bowl. You know the one. The one that makes you feel super safe and cozy. You know what I mean. BOWL SAFETY. It’s a thing. Now comes the nut butter of your choice. I got down with some almond. And then the spirulina. Blue-green algae makes me do a happy dance, obviously. Finish it off with cacao nibs, bee pollen, more nuts, and pomegranate arils.

And for the grand finale, let that creamy hemp milk flow freely over the whole shebang. Scoop, swirl, taste, swoon. Welcome to your new favorite breakfast.

Recipe on this week’s Intuitive Eating with Kale & Caramel.

SUPERFOOD OATMEAL BREAKFAST BOWL.

Print Recipe

Servings 2

Ingredients

Oatmeal

1 cup rolled oats
2 cups pure water
1 tablespoon raw coconut oil
1/4 teaspoon ground vanilla bean or vanilla extract
a few sprinkles sea salt
1 teaspoon maca powder
1 teaspoon lucuma powder
2 tablespoons honey or maple syrup

Vanilla Hemp Milk

1 cup pure water
1 tablespoon hemp seeds
1/4 teaspoon ground vanilla bean or vanilla extract
3-4 drops stevia or sweetener of choice to taste

Superfood Toppings

2 tablespoons almond butter or nut butter of choice
2 tablespoons chopped pecans or nut of choice
1 tablespoon raw cacao nibs
2 teaspoons spirulina
1 teaspoon hemp seeds
1 teaspoon bee pollen
1/2 cup pomegranate arils or fruit of choice extra honey or maple syrup to taste

Instructions

Place oats, water, coconut oil, vanilla, and few sprinkles sea salt in a saucepan over medium heat. Bring to a boil, then reduce heat to low and cook, covered, another 7-9 minutes, stirring occasionally to make sure no oatmeal is sticking to the bottom of the pan.
While oatmeal cooks, place all ingredients for vanilla hemp milk in a blender and blend on high until ingredients are fully incorporated and milk is smooth and frothy. Set aside.
Remove oatmeal from heat when it’s thickened and oats are soft. Stir in maca, lucuma, and honey or maple syrup. Divide oatmeal into bowls and top with nut butter, chopped nuts, cacao nibs, spirulina, hemp seeds, bee pollen, and pomegranate or fruit of choice. Drizzle with extra honey or maple syrup if desired, and finish with vanilla hemp milk.
Dig in!