Quickly sharing my new favorite winter breakfast today ~ Orange Pomegranate Oatmeal. It’s fast and easy and oh so delicious! This method makes the creamiest, fluffiest oatmeal I’ve had.
- 1 cup rolled oats
- 2 ¼ cups water
- 1/8 to 1/4 cup non-dairy milk
- 1 banana, sliced
- Grated fresh ginger (I use a 1-inch piece)
- 1/2 teaspoon each cinnamon and nutmeg
- Zest of 1 orange
- 1/2 to 1 cup of pomegranate arils
In a medium saucepan, combine oats with water. Bring to a boil, then lower the heat and simmer for about 5 minutes, stirring often, until the oats have started cooking and are getting creamy and fluffy.
Add in a splash of non-dairy milk and cook another minute. Add banana, ginger and cinnamon and nutmeg. I grate the ginger right into the pan. Cook for a couple of minutes, so the ginger begins to cook and the banana softens a bit.
Add the orange zest (again, I grate it right into the pan) and the pomegranate arils. Cook for a few more minutes, adding more water or non-dairy milk if needed to get the consistency you want.
To serve, top with orange zest, more pomegranate arils, or a sprinkle of cinnamon. Enjoy!
** You can also use fresh or dried cranberries in place of the pomegranate and it’s just as delicious!
Kelli's Vegan Kitchen 