I was pretty intrigued that for this month's Secret Recipe Club assignment, I was given the vegan blog We Heart Vegan to select a recipe from. There are lots of interesting looking recipes on this blog, and I planned to go all out and buy some ingredients I usually wouldn't have in the kitchen, such as flax seed. But unfortunately I had a busy busy month and found myself running out of time, with the reveal day just looming in the very near future. It gets a bit like that sometimes, when you have children. Sometimes you need to do things in a very quick manner, although I do like to spend time and lots of love over my creations in the kitchen.
But I didn't have too much time to spare, so I went hunting on the blog gain, and found a very time-pressed-mummy-friendly recipe on We Heart Vegan. Then this yummy recipe hit me in the face--Cinnamon Brown Sugar Oatmeal--which just happens to be a favourite around here! My babies even love it and I love the idea of having it packaged up in ziplock bags, already mixed and ready to pop straight into the breakfast bowl with some boiling water. You could even take them to work those mornings you don't have time to eat at home, or on road trips and the likes.
I omitted the chai seeds and walnuts that were in the original recipe, and added a few tasty things of my own from the pantry, including milk powder for extra creamy oatmeal. Thanks We Heart Vegan for making my life that little bit easier in the morning...makes my sleepy smile appear more quickly than usual, and my eyes can stay closed just that tiny, tiny bit longer!
CINNAMON BROWN SUGAR AND ALMOND INSTANT OATMEAL (Adapted from We Heart Vegan)
1 1/4 cup oats
1 flat tsp cinnamon
2 heaped tbsp brown sugar
1 cup dried milk powder
1/4 cup slithered almonds, walnuts or other nuts and fruit of your choice
Place the oats in a food processor. Pulse until the oats have broken down into smaller peices. Place the oatmeal in a medium bowl and stir in the cinnamon, brown sugar and milk powder. Add any dried fruit and nuts you desire. Mix thoroughly, and divide between three ziplock bags, about 1/2 a cup to each.
To serve, pour into a bowl and add boiling water, and stir through. Enjoy!