Marfigs' Munchies

Adventures in vegan eats and feats

Green power oats (GF)

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Sometimes one craves a healthy ka-pow in your gut which has the added benefit of being filling. As much as I love my morning smoothies, if I leave out the banana in favour of “lighter” fruits, such as pears, and then further reduce the amount of fruit altogether, the smoothie becomes little more than a really tasty superfood drink. Because it’s still the best way to get the day started, however, I’ve devised one of many strategies to get some substance in the belly by teatime, since dashing up and down to grant patrons access to our area of the library is at least a bit of exercise, and thus requires fuel. A while back I saw a recipe for zucchini bread oatmeal which completely blew my mind in its elegance and with the incorporation of veggies into a breakfast meal. Any opportunity to introduce veggies into a meal is a delight, so with that in mind I messed around in the kitchen and whizzed up the treat below.


Ingredients (serves 1)

  • 1/2 cup oats (GF if needed)
  • 1 cup water
  • 1/4 cup non-dairy milk of choice (or more water)
  • handful of kale or spinach, chopped finely or processed
  • 1/2 cup frozen or fresh pumpkin cubes, processed
  • 1/4 tsp salt
  • 1 tsp Matcha green tea powder
  • 1 tsp spirulina
  • big splashes of cinnamon
  • splash of ginger (1 tsp approximately)
  • splash of nutmeg
  • tiny dash (1/4 tsp) of cayenne pepper

Optional toppings:

  • 1 tsp crystallized ginger pieces (YUM)
  • 1 TBSP pumpkin seeds
  • 1 TBSP goji berries
  • 1 TBSP agave syrup or maple syrupprofileoatsres

How to:

  1. Prepare your spinach and pumpkin – I just throw them into the blender with 1/8-1/4 cup water to break them down.
  2. Prepare the oats on the stove according to the instructions on the box with a dash of salt. I was lazy when I made this last night but today I went wild and tried it out on the stove so I could have better control over my ingredients.
  3. Once the oats are nearly done cooking, add in the rest of the ingredients, including the milk, reduce the heat to low and stir for another 2-4 minutes.
  4. If cooking in the microwave add all ingredients in at the beginning so that the flavours fuse. Be sure to watch the oats like a hawk so that it doesn’t boil over in the micro (cleaning up such a mess is sad-inducing).
  5. You can always make this and then eat it cold later – in some cases that’s a much tastier option as it allows the mixture to settle and become somewhat gelatinous (is that a terrible word? I really mean it in a positive way!)

closeupgingerresDon’t you just want to dive in there? *swoon* Anyway, I’ve discovered that regulating my meals by time doesn’t always work out well, because sometimes it’s good to be hungry. Yesterday after a light smoothie and a chickpea muffin I was so stuffed that I could barely move on our afternoon power walk, to the point where I had to sit down when I got home because I felt I was tripping on acid. Weird! On the other hand if one doesn’t eat according to time then there’s always the inevitable non-stop snacking as one waits for what feels like a decent hour to munch. Even after so long the very act of eating to live rather than living to eat can be rather frustrating!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

One thought on “Green power oats (GF)

  1. Pingback: Vegan round-ups for St. Paddy’s day + sweet potato matcha cake {vegan + gluten-free} | Marfigs' Munchies

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