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Vegan Apple Crumble Oatmeal + This Week In Food and Sustainability: 11/28/2015 – 12/05/2015

vegan apple crumble oatmeal // gratitude and greens // #vegan #recipe #plantbased #oatmeal

HI FROM EDINBURGH!

It’s been a year and a half since I moved back to Toronto from Scotland and my heart has been yearning to come back ever since. The streets are still familiar to me; wandering around, I feel more at home than lost. It’s almost like I never left. I stopped in Leo’s Beanery for breakfast this morning and was happy and surprised that Josie, one of the lovely ladies who works there, still remembered me. Two years ago I wrote a post gushing about Leo’s Beanery after my first visit, and I went so frequently that everyone who worked there began to recognize me, even though I lived an hour outside of Edinburgh. I’m planning on making a little guide to all my favourite places in the city, so keep your eyes peeled. Edinburgh is a beautiful, old city filled with cozy nooks and crannies and it would be a shame to not share them with you.

In the meantime, here’s a recipe for a vegan apple crumble oatmeal. This recipe first appeared on the blog back when I was living in Scotland, as the climate here is perfect and perhaps even made for oatmeal. Oatmeal was my go to breakfast, and I remember going to bed on stormy evenings dreaming of the porridge I would make in the morning. And each morning, the warmth of my oats would brighten up the darkness and dreariness that was wintertime in Scotland.

This week in food and sustainability:

vegan apple crumble oatmeal // gratitude and greens // #vegan #recipe #plantbased #oatmeal
vegan apple crumble oatmeal // gratitude and greens // #vegan #recipe #plantbased #oatmeal

VEGAN APPLE CRUMBLE OATMEAL
Yields 2 servings.
INGREDIENTS

  • 1 1/2 cups water
  • 1 1/2 cups cashew milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 cup rolled oats
  • 1/2 cup steel cut oats
  • 1 tablespoon maple syrup, or to taste

FOR THE TOPPING:

  • 1 apple, cored and chopped into cubes
  • 1 teaspoon coconut oil
  • 1 tablespoon cashew milk
  • 1 tablespoon apple cider vinegar
  • 1/4 cup almonds, chopped
  • 1/4 cup rolled oats
  • 2 teaspoons coconut sugar

INSTRUCTIONS

  1. Chop the apples and toss with the coconut sugar. Set aside.
  2. In a pot, bring the water and cashew milk to a boil. Add the oats and season with the salt, vanilla, and cinnamon. Reduce the heat and allow the oats to simmer until tender, around 20-25 minutes.
  3. While the oats are cooking, melt the coconut oil in a pan and sauté the apples. Add the cashew milk and apple cider vinegar and cook. In a separate pan, toast the almonds and rolled oats. When the apples begin to soften, add the almonds and oats and.
  4. When the oats are done, add the maple syrup and sweeten to taste. Top with the crumble.

Your edible plant enthusiast,
Gen.

<< vegan butternut squash mac and cheese

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strawberry and rhubarb baked oatmeal | chai spiced oatmeal | creamy coconut quinoa porridge

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15 Comments

  1. Rebecca @ Strength and Sunshine
    December 6, 2015

    I think that could be the only bowl of oatmeal I ever eat again and all would be good in the world ;)

    Reply
  2. Liora (Allthingsloveli)
    December 6, 2015

    I recently saw a recipe for pancakes using cashew milk and it lead me to wonder why I haven’t tried it! Now that you’ve posted this recipe its definitely a sign that it’s time to try it :) This oatmeal looks so warm and comforting, I love how you combined the steel cut oats with rolled oats… I’ve never thought of doing that! I usually prefer eating Steel cut, since it’s more chewy, but the combination sounds delicious.

    Reply
    • genevieve y
      December 13, 2015

      Thank you Liora! I love all kinds of nut milk but cashew is one of my favourites- definitely try it, I hope you like it :) xo

      Reply
  3. Kathryn @ The Scratch Artist
    December 7, 2015

    Beautiful bowl of oats Gen! I didn’t know you lived in Scotland. That must have been some adventure. I can imagine how warming this bowl of oats would have been in that weather. oxox

    Reply
    • genevieve y
      December 13, 2015

      Thanks, lady! Yup, I lived in Scotland for 4 years (that went by way too quickly!) and I miss it all the time… but I’ll be returning for a visit soon, so not too long until i get to be there again! xo

      Reply
  4. Lynn
    December 7, 2015

    I made this this morning, so tasty kids ate it right up. The nuts are so good, don’t skip it.

    Reply
    • genevieve y
      December 13, 2015

      Thank you so much, Lynn! Glad you and your kids enjoyed it :) xo

      Reply
  5. Shashi at RunninSrilankan
    December 7, 2015

    That topping sure sounds wonderful!

    Reply
  6. Kristen @ The Endless Meal
    December 8, 2015

    Such a beautiful oatmeal. Yum!

    Reply
  7. dixya | food, pleasure, and health
    December 11, 2015

    im not big into oatmeal but sometimes its comforting…

    Reply
    • genevieve y
      December 13, 2015

      Awww I love oatmeal! But to each their own ;) xo

      Reply
  8. Leek and Butternut Squash Scrambled Tofu
    December 12, 2015

    […] << vegan apple crumble oatmeal + this week in food and sustainability […]

    Reply

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