5 from 3 reviews

Super Seeded Oatmeal {vegan, gluten-free}

Name: Nearly Instant Super Seeded Oatmeal {vegan, gluten-free}
Prep time: 10 min
Total time: 10 min
Ingredients: 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.)

By Alanna Taylor-Tobin on Oct 5, 2015 (updated Nov 23, 2022) / 42 Comments Jump to Recipe

A mix of chia, flax, hemp and sunflower seeds make a nearly-instant breakfast bowl that's as delicious as it is nourishing. Make this hearty oatmeal if you're craving a not-boring gluten-free breakfast dish.

bowl of delicious super seeded oatmeal {vegan, gluten-free}

I wrote a cookbook!

Last Thursday, I handed in the manuscript for my cookbook, promptly went to my favorite bar %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 writing my GF cookbook has been learning the histories 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 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 molecule similar to that of legumes?"

"Uh...no," he stammered.

"It does!" I continued. "And it's also higher in oil than most grains. That's why it's said to 'stick to your ribs!"

"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.

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.

Oats have always been one of my very favorite grains, mostly for their soft 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 on homemade adventure bread, breakfast tacos or green 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 earlier this year while on a road trip 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 oatmeal. 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.

close up of Super Seeded Oatmeal {vegan, gluten-free}

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.

overhead shot of Super Seeded Oatmeal {vegan, gluten-free}

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 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.

2 bowls Super Seeded Oatmeal {vegan, gluten-free}

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.

Super Seeded Oatmeal {vegan, gluten-free} with toppings

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.

Super Seeded Oatmeal {vegan, gluten-free} on table

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this oatmeal recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*

5 from 3 reviews

Nearly Instant Super Seeded Oatmeal {vegan, gluten-free}

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This stupid-easy oatmeal takes 10 minutes to make and provides all kinds of filling deliciosity. Inspired by NW Raw's PCT Oatmeal. For a do-ahead option, make the dry mix the night before (or stick it in a jar to bring to work), add the hot milk, garnish, and voilà.

Alanna Taylor-Tobin

Prep Time: 10

Total: 10

Servings: 1 hearty serving

Ingredients

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

Except for the chia and flax, which swell to give this oatmeal thickness and body, the nuts, seeds, and dried fruit aren't set in stone, so feel free to use what you have on hand.

Nutritional values are based on one hearty serving.

Nutrition

Calories: 576kcalCarbohydrates: 58gProtein: 18gFat: 33gSaturated Fat: 7gSodium: 285mgPotassium: 511mgFiber: 15gSugar: 26gVitamin A: 80IUCalcium: 386mgIron: 6.2mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

bowls of Super Seeded Oatmeal {vegan, gluten-free}

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Comments

5 from 3 votes (3 ratings without comment)

Super Seeded Oatmeal {vegan, gluten-free}