Easy, healthy 5 minute glowing vegan turmeric oatmeal full of ground ginger, turmeric, cinnamon and maple syrup. Stay healthy during the cold and flu season with these anti-viral warming spices.
Ummm, hey December? When the shit did you show up?! Because from where I’m standing, it most certainly isn’t December’s weather out there. One minute it was cold and miserable and we were all bundled up in scarves, coats and hats and the next it was warm and we were all ‘what coat?what hat?’ Not to be the person who wishes for the freezing cold over the warm weather but I WANT THE FREEZING COLD. You know why? Because in the freezing cold all the damn viruses DIE and all the fall allergens DIE which means I finally become allergy and flu free. So please, Mother Nature, bring on the freezing, icy temps so a girl can breathe and sleep in peace, mkay?
I wasn’t actually planning on sharing this vegan turmeric oatmeal today but in light of the fact that I’ve been sick as a dog and consuming basically nothing but turmeric and ginger-infused drinks and meals and copious amounts of cashew butter, it seemed more appropriate than the Jewish Shortbread I was going to post.
My love of turmeric began years ago when I was working in the public and found myself getting ill all the time from all those nasty germs you people like to spread. Being someone who hates taking pills and will use them as an absolute I’m-dying-and-I’m-not-going-to-get-better-without-pills last resort, I turned to the wonders of turmeric root to help both get me through the rough sick days and to help prevent future sick days.
We’re all well versed in the wonders that is turmeric, yes? We all know of it’s anti-cancer, anti-fungal, anti-viral, anti-inflammatory, anti-everythingbadintheworld properties? If not, I’ll encourage you to pop on over here to read all about it and then come right back to the recipe since I know you’ll be dying for aaaallll the turmeric things after you read about it.
Ever since trying and subsequently falling in love with this vibrant orange root, I’ve been finding more and more ways to incorporate it in the food I eat. To be honest, 99% of the time I prefer the fresh turmeric roots over the powdered. The fresh root tastes so much better and common sense says it’s more than likely hella better for you. I make my golden milk with the fresh stuff and I put it in a high powered blender with fresh ginger (and other various goodies), blend the shit out of it and drink it whole that way nothing is ever wasted buuuut… sometimes laziness/convenience is a factor. Sometimes I just don’t want to peel, chop, steep and stain my fingers in the process. In times like this, I resort to the powder. Luckily, I found I enjoyed the oatmeal just as much this way which made my lazy-early-morning self really happy.
Since we seem to be at the height of cold and flu season, I highly encourage you to get on this golden vegan turmeric oatmeal train. It takes all of 5 minutes to make which means you have plenty of time to make it before shuffling off to work. All there is to do is combine oats, coconut oil, cinnamon, ginger, turmeric, black pepper, vanilla, maple syrup and salt with some fresh cashew milk (or your other favorite… but I have a life changing stupid easy way to make cashew/any nut milk in literally 5 seconds ), cook it up until it’s creamy and luscious (about 2-3 minutes) and then top with banana slices, shredded coconut and maybe some cashew or almond butter. It’s weekday cold and flu season breakfast perfection if I do say so myself.
Happy Friday beautiful people! Stay warm and healthy!
**Just a quick update for those of you who have unsuccessfully been trying to sign up for my weekly emails, the issue has been resolved and it is working now so you can go ahead and sign up! Thanks for all of the lovely readers who brought the problem to my attention!**
- ½ C rolled oats
- 1 tsp coconut oil
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ⅛ tsp ground cinnamon
- pinch of fresh black pepper
- 2 pinches of salt
- 1 C cashew milk
- 1 tsp maple syrup
- ¼ tsp vanilla extract
- banana slices, shredded coconut, nut butter, to serve
- In a small pot over medium heat, melt the coconut oil. Add the oats and all the spices through to the salt. Lightly toast, stirring frequently for 2 minutes.
- Add the cashew milk (stand back and be careful... it will splatter), maple syrup and vanilla. Stir to combine. Cook for 2-3 minutes, stirring frequently or until thick and creamy.
- Serve warm topped with banana slices, shredded coconut and your favorite nut butter.
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