This hearty soup makes a delicious breakfast food with the sweetness of the squash, apples, and cinnamon. I usually double it, so I have plenty in the freezer at all times, and I pull it out for a satisfying and scrumptious breakfast. It’s great any time of the day, too! This recipe is from Chef Martin Oswald, as prepared at a workshop with Dr. Furhman, and it won me over to the nutritarian/plant-based world after I tried it.
Steel cut oats have a delicious, nutty, flavor and texture, but they take longer to prepare than oatmeal. Using a few simple steps the night before, you can create an incredibly tasty and nutritious grab-and-go meal.
Ingredients:
-1/2 cup old-fashioned or steel cut oats (or buckwheat, or oat groats) – or use a combination for different textures
-3/4 cup nondairy milk (almond, hemp, soy, etc) – can substitute with water
-1/4 teaspoon cinnamon
-1 teaspoon chia seeds
-1 teaspoon raisins
-Dash of real vanilla, or 1/2 vanilla bean* (optional)
-1 cup berries or fruit of choice (can use fresh or … Read the rest
