GVSF

Easy to make, nice to try. Variation with these kickstart breakfast killers is a must. But you must try it anyway. It will give you energy and keep you feeling full all morning. All thanks to the vitamines, iron, phosphorus and magnesium. #oatmealPOWERRR.

6-TIMES-WARM-OATMEAL-the-chick-peas-cuisine-gluten-free-recipe-breakfast

6 times warm oatmeal

Michelle Braakhuis
Easy to make, nice to try. Variation with these kickstart breakfast killers is a must. But you must try it anyway. It will give you energy and keep you feeling full all morning. All thanks to the vitamines, iron, phosphores, and magnesium. #oatmealPOWERRR.
Prep Time 7 mins
Cook Time 10 mins
Total Time 17 mins
Course Breakfast
Cuisine European
Servings 6 portions
Calories 311 kcal

Equipment

  • small saucepan
  • measuring cups & spoons
  • wooden spoon
  • small bowl

Ingredients
 
 

APPLE – CINNAMON OATMEAL

  • 45 g oatmeal
  • 150 ml oat-, or almond milk or use water instead
  • 1 apple slicced and chopped
  • 1 banana
  • 1 tsp cinnamon
  • ½ tsp mixed spices for cookies
  • ½ tsp ginger
  • 2 tbsps raisins optional

CHERRY – BLACKBERRY OATMEAL

  • 45 g oatmeal
  • 150 ml oat-, or almond milk or use water instead
  • 10 cherries pit removed
  • 25 g blackberries fresh or frozen
  • 2 tsps chia seeds or flax seeds
  • 1 tbsp 90% chocolate for decoration

BERRIES – PECANS OATMEAL

  • 45 g oatmeal
  • 150 ml oat-, or almond milk or use water instead
  • 10 blueberries
  • 10 raspberries
  • 6 strawberries
  • 8 pecans

CRANBERRIES – PEAR OATMEAL

  • 45 g oatmeal
  • 150 ml oat-, or almond milk or use water instead
  • 25 g cranberries
  • 1 pear
  • 1 tsp cinnamon

COCOA – BANANA – WALNUTS OATMEAL

  • 45 g oatmeal
  • 150 ml oat-, or almond milk or use water instead
  • 1 banana
  • 8 walnuts
  • 1 tbsp raw cacao powder
  • 1 tbsp grated coconut

COCONUT – MANGO OATMEAL

  • 45 g oatmeal
  • 150 ml oat-, or almond milk or use water instead
  • 1 banana overripe, mashed
  • 25 g mango
  • 25 g pineapple
  • 1 tsp coconut flakes for garnish
  • 1 tbsp almond flakes for garnish

Instructions
 

APPLE – CINNAMON OATMEAL

  • Heat the almond milk on medium heat in a saucepan and add the oatmeal.
  • Stir a few times, reduce the heat to medium-low and add the spices along with the raisins.
  • Then add the apple.
  • Stir frequently with a wooden spoon to prevent burning.
  • When the mixture thickens and the oats soften, it is ready.
  • If it gets too thick, add more milk or water.
  • Pour the oats into a bowl and top off with banana slices, enjoy your breakfast.
    6-TIMES-WARM-OATMEAL-the-chick-peas-cuisine-gluten-free-recipe-breakfast

CHERRY – BLACKBERRY OATMEAL

  • Heat the almond milk on medium heat in a saucepan and add the oatmeal.
  • Heat the cherries in a different saucepan.
  • Reduce the heat to medium-low and add the chia seeds to the cherry mixture.
  • Stir frequently with a wooden spoon to prevent burning.
  • When the mixture thickens and the oats soften, it is ready.
  • If it gets too thick, add more milk or water.
  • Pour the oats into a bowl and top off with blackberries and 90% chocolate, enjoy your breakfast.

BERRIES – PECANS OATMEAL

  • Heat the almond milk on medium heat in a saucepan and add the oatmeal.
  • Stir a few times, reduce the heat to medium-low and add the blueberries
  • Stir frequently with a wooden spoon to prevent burning.
  • When the mixture thickens and the oats soften, it is ready.
  • If it gets too thick, add more milk or water.
  • Pour the oats into a bowl and top off with the raspberries, strawberries, and pecans, enjoy your breakfast.
    6-TIMES-WARM-OATMEAL-the-chick-peas-cuisine-gluten-free-recipe-breakfast

CRANBERRIES – PEAR OATMEAL

  • Heat the almond milk on medium heat in a saucepan and add the oatmeal.
  • Stir a few times, reduce the heat to medium-low and add the cinnamon.
  • Then add the pear.
  • Stir frequently with a wooden spoon to prevent burning.
  • When the mixture thickens and the oats soften, it is ready.
  • If it gets too thick, add more milk or water.
  • Pour the oats into a bowl and top off cranberries, enjoy your breakfast.

COCOA – BANANA – WALNUTS OATMEAL

  • Heat the almond milk on medium heat in a saucepan and add the oatmeal.
  • Stir a few times, reduce the heat to medium-low and add the raw cacao
  • Stir frequently with a wooden spoon to prevent burning.
  • When the mixture thickens and the oats soften, it is ready.
  • If it gets too thick, add more milk or water.
  • Pour the oats into a bowl and top off with banana and walnuts.
  • Enjoy your breakfast.
    6-TIMES-WARM-OATMEAL-the-chick-peas-cuisine-gluten-free-recipe-breakfast

COCONUT – MANGO OATMEAL

  • Heat the almond milk on medium heat in a saucepan and add the oatmeal.
  • Stir a few times, reduce the heat to medium-low and add the mashed banana.
  • Then add the mango.
  • Stir frequently with a wooden spoon to prevent burning.
  • When the mixture thickens and the oats soften, it is ready.
  • If it gets too thick, add more milk or water.
  • Pour the oats into a bowl, top off with pineapple, coconut flakes, almond flakes and sprinkle with a squeeze of lime juice and enjoy your breakfast.

Nutrition

Calories: 311kcalCarbohydrates: 57gProtein: 7gFat: 9gSaturated Fat: 2gTrans Fat: 1gSodium: 78mgPotassium: 574mgFiber: 9gSugar: 31gVitamin A: 449IUVitamin C: 22mgCalcium: 267mgIron: 3mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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