A mix of chia, flax, hemp and sunflower seeds make a nearly-instant breakfast bowl that’s as delicious as it is nourishing.
I wrote a cookbook!
Last Thursday, I handed in my manuscript, promptly went to %Abv for several stiff drinks and ALL the cheese, and spent Friday soaking at Kabuki Springs, sleeping, and eating more cheese.
After developing and shooting nearly 90 recipes in the last 9 months and writing a 215-page manuscript, I could have used a longer break. (Also, more cheese.) But the fun isn’t over just yet. The photos are due November 1st, then it’s onto revisions and endorsements (so if you know Gwyneth or Oprah, drop me a line).
One of the most interesting parts of this project has been learning the histories and nutritional profiles of the alternative grains. For example, did you know that amaranth was used by the Aztecs to build giant statues of their gods? Or that teff if the only grain to contain significant levels of vitamin C? Or that über-expensive and delicious chestnut flour was once considered loathsome peasant food?
In the midst of my research, Jay and I ran into a friend at Rainbow Grocery Co-op who carried a huge bag filled with old-fashioned rolled oats. “Hi Sean,” I blurted, “did you know that oats are the only grain to contain a very stable protein similar to that of legumes?”
“Uh…no,” he stammered.
“It does!” I continued. “And it’s also higher in fat than most grains. That’s why it’s said to ‘stick to your ribs.’ It’s really healthy!”
“Interesting…” he said, backing away slowly, then he took off running down the juice aisle and toward the cash register. And before I had even gotten to the part about how oats used to be considered weeds that grew among wheat and barley and would be uprooted and burned, and is also very high in fiber. Rude.
Anyway, I thought I might get tired of alternative grains after being so immersed in them this year, but it’s been just the opposite. Instead, I have a greater appreciation for these plants, each with their own unique histories, flavors, colors, textures, fragrances and nutritional profiles.
Oats have always been one of my very favorite grains, mostly for their soft, starchy texture and creamy flavor. But oatmeal on its own doesn’t usually do it for me. Occasionally I’ll make a pot for breakfast on a chilly morning, but we’re more likely to be found eating avocado toast, breakfast tacos or smoothies. But this oatmeal isn’t like other oatmeals. I’m obsessed with this oatmeal.
The inspiration for this recipe comes from a vegan cafe in Ashland, Oregon called NW Raw. Sarah, Carla and I discovered this mecca of healthy vittles earlier this year while on a roadtrip to a food blogging conference in Portland. (And when I say road trip, I mean that Sarah’s really nice husband chauffeured us all the way there and back.) Carla and Sarah ordered the oatmeal. I got a smoothie. Carla offered me a taste of her oatmeal. And I promptly ate all of Carla’s oatmeal.
This oatmeal was not like other oatmeals. It was full of light, bright flavors, packed with nuts, seeds and fruit, and moistened with their housemade nut milk. In fact, it was mostly not oats. I was obsessed. I tried to recreate the oatmeal at home, but to no avail.
Then in mid-September, I went back to Ashland with Jay, who was performing at the Shakespeare Festival (and was also kind enough to chauffeur us there and back). When I wasn’t holed up in our hotel room working on my manuscript, I could be found at NW Raw eating oatmeal. Analyzing oatmeal. Creeping on the guys behind the counter making oatmeal. They must have thought I was nuts, just like my oat-purchasing friend did. But luckily, they couldn’t run away from me because they worked there.
This time when I got home, I was better equipped to reverse-engineer the oatmeal, and I think I’ve come pretty close.
A smattering of oats, a ton of nuts and seeds, some dried fruit, some fresh fruit, and hot almond milk. The magic happens where the chia and flax seeds meet the warm milk; they swell and thicken the mixture, making it more like a light and creamy chia pudding than heavy, starchy oatmeal. Dried currants and cranberries add sweetness, along with a touch of maple syrup. Vanilla and cinnamon add flavor. Almond milk (I use Milkman’s insanely delicious coconut almond milk, but any good-quality almond milk will do, or make your own.) creates that light body, letting the flavors shine through. (I tried this with cow’s milk and didn’t like it nearly as much.) Chunky nuts, coconut, sunflower seeds and dried fruit add textural interest. NW Raw tops this with diced Granny Smith apples and fresh strawberries, which add a welcome brightness and acidity to the dish, but other fruit works, too. I used Asian pears tossed with a bit of lemon juice and some pomegranate arils. And I’m waiting for some fuyu persimmons to ripen to try on the next bowls.
The best part is that this oatmeal is nearly instant. Just measure everything into a bowl, heat your nut milk and pour it in, whisk, let stand for a few minutes to swell the seeds, garnish and devour.
I tried this with both old-fashioned rolled oats, as they use at NW Raw, and with quick oats, which I prefer for their creamier texture. I’m guessing that a mix of both would give the best of both worlds, but feel free to use one or the other if you’re not a weirdo like me with insane amounts of oat products about the house.
If you make this, I’d love to see! Tag me on Instagram @The_Bojon_Gourmet and #bojongourmet.
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Nearly Instant Super Seeded Oatmeal {vegan, gluten-free}
Print Recipe / Pin RecipeIngredients
- 1/4 cup GF quick oats (25 g) (or old-fashioned rolled oats for a chunkier oatmeal)
- 1 tablespoon sliced almonds (or chopped almonds)
- 1 tablespoon unsweetened shredded coconut
- 1 tablespoon dried currants
- 1 tablespoon dried cranberries
- 1 tablespoon sunflower seeds
- 1 tablespoon flax seeds
- 1 tablespoon hemp seeds
- 1 tablespoon chia seeds
- 1-3 teaspoons maple syrup (depending on sweetness of milk)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cinnamon (more to taste)
- big pinch fine sea salt
- 3/4 cup plant milk (175 ml) (I use coconut almond milk from Milkman)
- fresh fruit for topping, preferably with some crunch and acidity (such as chopped green apple or asian pear tossed with a little lemon juice, fuyu persimmon, pomegranate arils, fresh berries, etc.)
Instructions
- In a cereal bowl or large mug, place the oats, almonds, coconut, currants, cranberries, sunflower, flax, hemp and chia seeds. Sprinkle over the maple syrup, vanilla, cinnamon and salt.
- Place the milk in a small saucepan and set over a medium-low flame. Heat gently, swirling occasionally, until the milk is hot and steamy. It's ok if it separates.
- Pour the hot milk over the oat mixture and whisk to combine. Optionally, let sit 5-10 minutes to thicken. Top with the fruit and a sprinkle of seeds, if you like. Devour.
Notes
Nutrition
Huge congrats on handing in the manuscript! Everything you write about the book just makes me all the more excited for when it comes out. It’s going to be amazing! I’m not generally a huge fan of oatmeal but this version sounds so good with every spoonful just crammed full of good stuff!
Aw, thank you so much Kathryn! I can’t wait to send you a copy when it’s out – pretty sure it’s right up your alley. Aaaaaand your madeleines inspired one of the recipes, so thank you very much for that. <3
I can’t wait to buy your book!!
Btw, I saved a link to the Rainbow Grocery webpage maybe months ago because of their bulk food :D Ps : your bowls are awesome *__*
xoxo
Aw, thanks! We will live at Rainbow while you’re here – you’re not going to want to go back. And I love those bowls, too! One belongs to Sarah of Snixy Kitchen – we bought ours together in Oakland and borrow them back and forth for our posts.
This looks so amazing!!
Thanks!
Yay!! Congrats on finishing the manuscript, I’m sure it’s been quite the strenuous process!!! I can’t wait to see it!!!!!
Oy, tell me about it! Thanks, Nicole!
The more seeds, the better!! This sounds so good.
Word! :)
Wow this looks so different so I’m keen to explore this as oatmeal (we call it oats in South Africa) is such a super food. Congrats on finishing your book and all the best for the final process of editing.
Sam x
Ah, thank you, Sam! I need it for sure. xo
Congratulations on writing your cookbook! I have a feeling it will be nothing short of amazing. I love that you were so passionate about cracking the oatmeal code. It looks like it paid off, because this looks and sounds terrific. Once I get my hands on some chia seeds, I’m totally giving this a go!
xx Sydney
P.S. I love the new look! Your site looks beautiful!
Haha, thanks, Sydney!
This is a great recipe, Alanna. Oatmeal is one of my favorite breakfasts and Julie (my wife) is always encouraging me to use chia seeds and flax, so I’ll definitely try adding those. I always add dried fruit to my oatmeal. I often add some roasted sliced almonds or walnuts.
Congratulations on getting the first draft of your cookbook in. I’ve pre-ordered it.
Aw, thanks so much, Dad! I’m sure you’ll like this oatmeal if you and Julie give it a go. :)
maaaajor congratulations are in order and i’m so happy for you to have submitted your manuscript! i got so pumped reading through this post and the recipe! i like to put both flax in chia in nutmilk-soaked overnight oats, but this introduces a hot option perfect for these chillier mornings. soo glad you shared this. (i’m planning to mix up the dry ingredients in jars for bret to bring to work. he can add heated nut milk when he gets there and enjoy a hot breakfast in his 50-degree office for a change. ha!)
Dude, this is genius! I just added the do-ahead into the recipe header – why didn’t I think of that?! You’re so smart. :) Thanks a billion for the kind note, for helping with recipe testing, and for making my site look so freaking pretty in the midst of it all! <3
this look absolutely incredible! congratulations on handing in your manuscript, cannot wait to see the finished product!!!
Thanks so much, lovely lady!!! <3
OMG Alanna, I can totally picture myself sleuthing for a recipe like you did! Awesome work detective! I can’t wait to try this (and even though I make my own almond milk, it would be so amazing to have a resource for purchasing the “real” stuff near me).
Congratulations on all of your hard work. I am soooooo excited for your cookbook to be published and feel so fortunate to have played a teensy part. ;-) You are such an amazing talent and I will be purchasing your book for all of my gluten-free baking friends and family!
Cheers,
Maureen
Haha, right? OCD cooks unite! ;) I’m thrilled to have a good source for fresh almond milk when I’m too lazy/overwhelmed to make my own. And I can’t thank you enough for your kind and generous recipe testing help – my hero! <3 <3 <3
Congratulations on your work, Alanna. You’ve accomplished so much in such a short period of time AND have kept us fed and happy here! Thank you for that! And thank you for sleuthing your way to this seeded oatmeal. Not your ordinary by any measure. I say the seedier, the better. You’ve hit all the texture notes with this superhero breakfast and I know my day will most definitely start strong by following your lead!
You are too kind, Tracy. Thank you!!
I remember reading your post not too long ago about how you turned down the other cookbook deal and I knew it wouldn’t be long before I read a post exactly like this one!! I’m so happy for you and can’t wait to be able to flip through a book with all your beautiful images in it! Yah!! I also love the look of your new site and this oatmeal looks much better than the regular mush that I eat :)
Awwww thank you Izzy! <3
Congrats on turning your manuscript. I cannot wait to hold your book in my hands.
I can never get enough oatmeal for my breakfast. And this one looks amazing. Beautifully photographed, as always.
Cheers to your success!
Aw, thank you so much, Aysegul!
Alanna,
How absolutely beautiful are those muesli bowls? I always make our own mixtures with all the seeds I’ve got in the larder but lack in the artful arrangement of the fruit on top – tomorrow I’ll have my bowl adorned with pear slices and pomegranate seeds like your beautiful creations for an even better start. Thanks for a little push and huge congrats on the manuscript. Have more cheese, you’ve earned it.
Nicole
You don’t have to tell me twice! ;) Thanks so much for the sweet note.
Hugest congratulations, lovely lady! Such a major accomplishment, you deserve a celebration!
Annnnd definitely a gorgeous nourishing breakfast to balance all the baking! I love this “almost instant” super healthy bowl, perfect for chilly mornings xo
Aw, thank you so much, dear friend! <3
Alanna, I am so excited for your book. Much congratulations for turning in your manuscript – what an accomplishment. I still remember when we cooked together this past summer and you brought some samples of something you were developing for the book. SO GOOD. I’d already known your book would be great, but tasting that was a bonus!!! So excited for you :).
Betty! Thank you so much for the sweet note, dear friend – it completely made my day. I just listened to your Dinner Special podcast on my way to Sarah’s this morning – loved it! Now to go drool over your apple pie… <3
I was just in Chicago and had a bowl of mixed grain oatmeal that I promised myself I would figure out how to make. Yours looks just like it! Cannot wait to try this. :)
This is a beautiful bowl of breakfast! I had a similar oatmeal moment in Astoria, Oregon. Such a ridiculously good bowl of oats. Congrats on turning in your manuscript!!
Thank you for sharing recipes. I will try to cook for the family on the weekend. It’s look very tasty.
This is totally my favourite breakfast! <3 healthy and full with energy. The best way to start your day!
Now this is my version of “oatmeal”, more seeds and nuts, less oatmeal! Thank you so much for sharing this – you’re awesome.
Did I miss the nutritional information?