COOKBOOK: Morning Glory Oatmeal (LOW FAT & VEGAN)
Many of you may not know this, but I quite enjoy recreating famous foods into oatmeal form (refer to my Date-Sweetened Apple Pie Overnight Oats).
Like, it is really, really, really fun. If there was a job called “Creator of Oatmeal Counterparts for Famous Dishes,” I would so have that job.
And so, I give you: Morning Glory Oatmeal, the oatmeal counterpart of the famous Morning Glory Muffins.
Initially, these were supposed to be Vanilla Cinnamon London Fog Oats, inspired by Chocolate Covered Katie's Chocolate Chai Oatmeal. Earl Grey tea and London Fog (aka - Earl Grey tea latte) are basically the loves of my life, so Katie’s delectable chai-spiced oatmeal inspired me to do a similar thing with Earl Grey, which just so happens to taste amazing with vanilla and maple flavours.
But then I remembered how Katie’s Chai Oatmeal was extra rich because of the addition of nut butter, and as I grabbed my lovely, creamy MaraNatha Almond Butter jar from the cupboard, it hit me: MORNING GLORY MUFFINS.
Almond butter is NOT an ingredient in Morning Glory Muffins. Neither are almonds. I am just really weird.
But, of course, orange juice is an ingredient in Morning Glory Muffins, and as some of you may know, bergamot, the main ingredient in Earl Grey tea, is a citrus flower (you can imagine that by this point I was reeling with excitement).
And OMG, I am not someone that excessively uses OMG, but OMG WE BOUGHT SHREDDED COCONUT THE DAY BEFORE.
And baby carrots.
And fresh apples.
And oh boy, I was just really excited.
MORNING GLORY OATMEAL
Yields: 1 serving
Prep Time: 15 min
Cook Time: 15 min
- 1 cup water + 1/2 cup milk of choice (I use unsweetened almond milk)
- 2 teabags Earl Grey tea (I used this Alice in Wonderland tea my friend bought me from Disneyworld Florida, but any decent quality Earl Grey tea will do)
- 1/2 tbsp maple syrup, brown sugar, or honey (in order of recommendation)
- 1/2 cup old fashioned large flake oats
- 1/8 to 1/4 tsp salt
- 1/2 tbsp almond butter (I figure peanut butter might work too, but be conscious of the fact that it has a much stronger and sweeter flavour than almond butter)
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- scant 1/4 cup grated carrot (about 4 baby carrots)
- 1/2 to 1 tbsp shredded coconut, depending on how much of a coconut flavour you want (I used 2 tsp, so just over 1/2 tbsp)
- 1 small apple, chopped, set aside 8 thin slices
- Crunchy toppings, such as walnuts, raisins, or raw trail mix/muesli
- In a small pot, heat milk and water over medium-high heat. Do NOT bring to a boil. Once milk is hot, but still drinkable (test heat on inside wrist), reduce heat to low and place teabags in liquid. Soak at this temperature for about 15 minutes. Cover the pot to keep the temperature consistent.
- Once the teabags have soaked for 15 minutes, remove them and add 1/2 cup oats and salt to liquid. Salt is more or less to taste, but you shouldn’t leave it out completely since it can bring out the flavours. Cook oats until they absorb the liquid and become light and fluffy.
- Mix in cinnamon, vanilla, and sweetener (I used maple syrup) until fully combined. Add in almond butter. Do NOT leave the nut butter out! If you have a nut allergy, use a neutral oil (or coconut oil if you happen to not be allergic to coconut). This adds richness to the oatmeal.
- Mix in grated carrot and coconut. Make sure that you mix well so that the carrot and coconut are evenly distributed throughout the oatmeal, and not just in one portion of the oats.
- Add chopped apple and mix well into oatmeal. Move oatmeal to a bowl and top with the eight thin slices of apple in a clockwise formation. Top with other morning glory style foods, like walnuts, raisin, muesli, or trail mix. Enjoy!