LEMON POPPY SEED OATMEAL- Vegan, Gluten-Free & Refined Sugar-Free

I don’t know if there is anything better than indulging in a big bowl of warm oatmeal on a cold autumn morning. And by morning, I mean anytime of the day. Honestly, I’m an oatmeal for dinner kind of person. I don’t think I’ll ever get bored of oatmeal. It’s so versatile, you can make it into any flavour you’d like.

You can even re-create your favourite dessert flavours. For example, I love, and I mean LOVE, lemon poppy seed loaf. It’s sweet and tart, moist and delicious. A slice of it though would keep me full for MAYBE 30 minutes. Here’s my solution:

All of the flavours I love in a bowl so full of nutrients that it will fuel me for hours.

Lemon Poppy Seed Oatmeal

Just as sweet and tart, moist and delicious as it’s cousin- lemon poppy seed loaf. 

Serves 1

Ingredients:

• 1/4 cup gluten-free steel-cut oats
• 1 cup water
• 1 tbsp ground flax seed
• 1 tbsp unsweetened applesauce
• 1 tsp cashew butter
• juice of 1 lemon wedge (approx 1/4 of lemon)
• liquid stevia to taste (I used 3 drops)
• 1 tsp poppy seeds

Instructions:

1. Cook oats in water over medium heat until water is absorbed and oats are soft. 
2. Remove from heat and stir in flax seed, applesauce and cashew butter.
3. Add lemon juice and liquid stevia.
4. Stir in poppy seeds.
5. Grab a spoon and enjoy!

If you’re wondering why I use steel-cut oats instead of rolled oats, the answer’s simple: steel-cut oats are less processed. Steel-cut oats are oat groats that have been cut, where rolled oats are oat groats that have been steamed and rolled. I also prefer the texture of steel-cut oats because they’re chewier. If you’d prefer to use rolled oats, use 1/2 cup rolled oats to 1 cup of water.

xoxo Erin

UPDATE! This recipe has been submitted to Eco-Kids Tuesday.

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