Our Team Vega friends are running a really fun campaign right now, that I am excited about for many reasons.
One: I love that the theme is one that I can really get behind—make one small change at a time. I write about this often and try my best to practice it every day.
Two: I’m a big fan of Vega products and enjoy any excuse to figure out how to creatively get more protein into the mix… even brownies.
Three: These graphics—adorable! Oh, how I remember being this lady below at one point in my life.
Four: I’m inspired to participate. So, I have a nutrient-rich, filling plant-based and gluten-free breakfast recipe here for YU “Breakfast Skippers.” YU don’t need me to tell you how important starting out the day with a proper breakfast is, you’re smart like that. BUT. Now, there’s no excuse for running out the door all crazed with an empty belly whether you know better or not.
This Chai Oatmeal takes all of 10 minutes to make, and if you don’t have time in the morning, throw it all in a mason jar before bed and take it to work. Fill it with hot water, stir, cover and let it infuse for 3-5 minutes. Enjoy at your desk or in the morning meeting.
If YU need to, make up several of these jars of Chai Oatmeal fixins and store in the fridge until needed.
Make your health a priority—this one change can make a huge difference in your energy levels, your mental clarity, your digestion and your mood.
A glass jar (if you’re taking it on the go)
Pot (if you’re not taking it on the go)
Baking sheet lined with unbleached parchment paper
Try to buy everything organic. Here’s why.
1/2 cup gluten-free rolled oats
1/2 scoop Vega One Vanilla Chai Plant-Based Protein Powder
1 tsp ground cinnamon
Pinch or two of ground cardamom (I go for three because I’m crazy for cardamom)
1 1/2 cups water
1/4 cup red apple, cored and diced
Handful of shredded or flaked coconut, toasted*
Handful of raw almonds, toasted and chopped*
Pinch sea salt
2 tsp Sucanat, honey, maple syrup or sweetener of choice (optional)
*Toasting is optional, but recommended for awesome flavor. Just place almonds on a parchment lined baking sheet and bake for 3 minutes at 325°F. Add coconut to the sheet and bake for 3 minutes. Remove both. Keep an eye on coconut, it can burn quickly.
Let’s get started:
Making Oatmeal To-Go: Place all ingredients except apple and hemp seed in a Mason Jar and seal. If you want the apple, pack one to slice up at the office. OR, dice in the morning and drizzle with lemon juice to reduce oxidation (browning). Store in a separate container, or if you’ll be enjoying your oatmeal within a few hours, go ahead and add to your oats jar.
When you’re ready to eat, head to a water cooler (or boil some water) and fill jar with hot water. Stir, seal and allow to sit for 3-5 minutes. If you want hemp seeds, just keep them stored separately and add after you’ve let your oats sit in boiling water. The beneficial essential fatty acids in hemp seeds are fragile and shouldn’t be cooked or baked—you can add them once oats are ready though (warm, not hot). Put jar(s) in your purse, carry all, book bag, car… whatever will make sure that you get breakfast wherever you land in the morning.
Quick Oatmeal at home: Place oats, cinnamon, cardamom, salt and water in a pot. Stir and bring to a boil over high heat. Once boiling, remove from heat and stir a bit to cool off. Add protein and stir until well mixed. Transfer to a bowl and top with apple, hemp seed and almonds.
Now, I want to hear from YU. What are your favorite quick breakfast ideas? Tell me with a comment below.
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