It’s easy to get in a cereal rut, but hot or cold, I have some hearty breakfast cereal recipes (in honor of Earth Day!) that will satisfy your cravings and fuel you until lunch. First up is an easy overnight granola recipe – just 20 minutes of attention and you can “set it and forget it” until breakfast.
Depending on my mood, I’ll serve this granola with a generous dousing of coconut milk beverage or sprinkle it atop some creamy coconut milk yogurt. If nuts are okay for you, I recommend the Almond Plus almond milk beverage or Almond Plus Greek-style yogurt. Both have an extra dose of protein, and the yogurt is sweet, yet low in sugars. It’s my new favorite!
- ¼ cup melted coconut oil or grapeseed oil
- ¼ cup maple syrup, agave nectar or brown rice syrup
- ½ teaspoon vanilla extract
- 1 to 1-1/2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 2 cups regular or certified gluten-free rolled oats
- 1 cup regular or certified gluten-free quick oats (not instant)
- So Delicious Dairy Free Coconut Milk Beverage or Coconut Milk Yogurt
- Preheat your oven to 300ºF.
- Combine the oil, sweetener, vanilla, spices, and salt in a small dish and stir to combine.
- Place the oats in a large bowl and stir to mix the two kinds up, then add the liquid ingredients and stir until all those little oats are nicely coated.
- Spread the oat mixture out on a baking sheet (preferably one with rimmed sides so the granola doesn’t slide off the sheet!) or large jelly roll pan.
- Place the oats in the oven and allow them to bake for just 10 minutes, not a minute more, then turn off the oven and leave the granola inside to finish baking. Don’t peak! You can leave them there while you run errands, go to bed, etc. But I found that they were done (as in the oven was cold and the granola was golden) after about 2.5 hours. So 2 to 3 hours is plenty if you are awake and remember them.
- Stir to declump a bit and serve the granola doused with coconut milk beverage or atop coconut milk yogurt.
- Store leftover granola in an airtight container at room temperature.
But I said 10 recipes, didn’t I? The following vegan breakfast cereal recipes use a range of different grains, including gluten-free oats (rolled, quick, or steel cut) and whole grain rice (you can use short or long grain brown rice or even red rice). I also recommend quinoa or millet as a delicious hot cereal option. Both work well in place of rice; they aren’t quite as creamy, but have a nice “nutty” flavor.
Another option is to go grain-free, with a muesli of nuts, seeds, or even lentils (recipe below)! Finally, don’t hesitate to top them with some seasonal, and preferably local fruit. Right now, strawberries and citrus are available in most areas. In the summer, go crazy with berries and chopped peaches. During cooler months, apples and pears are warm and delicious options.