When I first read my friend’s Emiko’s post about becoming a mother and how she doesn’t have time to eat, I was five months pregnant. That time I didn’t think that this would happen to me as well. Somehow it felt surreal. I can tell you now that exactly the same thing is happening to me. My son is 7,5 weeks old and it is still difficult to find time for cooking (and sometimes eating!). I can only do it if I have help (my boyfriend or my mom) in the house.
I love breakfast time… this is the only time when I try to eat something nutritious and healthy. During the day I mostly eat something quickly and it’s not always the best alternatives of healthy food. To ease my conscience I usually eat a big bowl of salad, 2 pieces of toast spreaded with sunflower or seasame butter for dinner. But back to breakfast… I usually have a big mug of herbal tea, toasts with cashew butter (my new addiction!) and my mom’s homemade sugar-free plum jam or fruits or this oatmeal with different toppings. I love that the almond butter makes it very creamy and silky.
Vegan Almond Butter Oatmeal
Ingredients (serves 2)
– 10 tablespoons rolled oats
– 2 and 1/2 cups rice milk (or any non-dairy milk)
– 6 teaspoons maple syrup
– 4 teaspoons almond butter
– 1/2 teaspoon cinnamon
– 1 vanilla bean, split and seeded
– pinch of salt
Method
In a small pan over medium heat start cooking rolled oats with the rice milk. When milk is almost absorbed and oats are fluffy (5-6 minutes), add maple syrup, cinnamon, salt and vanilla. After 2 minutes stir in the almond butter. Cook for another 5 minutes until it gets creamy.
If you find it too thick, add more milk, a little at a time. Stir gently and serve it in small bowls.
