Vegan Green Smoothie Oatmeal
This vegan refined sugar free oatmeal contains all the ingredients of your regular green smoothie - just in a different form! Enjoy this on a day when it's too cold for smoothies!
Hurray, it’s time for a new oatmeal recipe for my collection! If you’ve been following my blog for a while, you’re probably aware of my never-ending love for oatmeal. I love oats in all forms – as baked oats, granola, overnight oats, in cookies or of course as oatmeal. Of all of those, oatmeal definitely holds a special place in my heart because it’s so creamy, warm and comforting!
Something else I enjoy very much for breakfast are either smoothie bowls or smoothies. There was a time a few years ago when I would drink a green smoothie every single day for breakfast because I loved it so much. I’m sure everyone adds sort of the same things for a green smoothie but there are probably some deviations. My favorite green smoothie was made out of frozen banana, frozen or fresh spinach, almond milk, oats, peanut butter and ice cubes. So so good!
For this oatmeal, I basically used the same ingredients as for my green smoothie - banana, peanut butter, oats, almond milk and spinach. Now I obviously couldn’t use frozen or fresh spinach for this oatmeal. But I came across this spinach powder a while ago and it’s really great for a lots of things! Then, when the oatmeal was done, I also topped it with ground pistacchios for flavor and a bit of a crunch as well.
Will you make this for breakfast soon? Or how about my Peanut Butter & Jam Oatmeal?
This vegan refined sugar free oatmeal contains all the ingredients of your regular green smoothie - just in a different form! Enjoy this on a day when it's too cold for smoothies!
- 1/2 cup quick-cooking oats
- 1 cup boiling water
- 1 pinch salt
- 1/2 cup almond milk
- 1 ripe, mashed banan
- 1 tablespoon peanut butter
- 1 teaspoon spinach powder
- 1 teaspoon ground pistacchios
Mix your quick cooking oats with 1 cup of boiling water and a pinch of salt. Set aside for 5 minutes.
When the 5 minutes have passed, add almond milk and mashed banana to the oats and cook for 5 minutes on medium heat until creamy. Stir every now and then to make sure they don't stick to the bottom of the pot.
Remove from the heat and add the peanut butter and spinach powder to the oats. Mix well.
Pour the oatmeal into a bowl and top with ground pistacchios. If you would like it to be a bit sweeter, drizzle some maple syrup on top. Enjoy!
