“Sensational Vegan Dutch Breakfast: A Delectable Mouthwatering Experience”

Allergens

Nuts (almonds)

Ingredients

• 1 cup organic rolled oats
• 2 cups unsweetened almond milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon agave syrup or maple syrup
• 1 ripe avocado, mashed
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, thinly sliced
• 1/2 red onion, thinly sliced
• 4 slices whole grain bread, toasted
• 1 tablespoon coconut oil
• 1 cup mixed berries (strawberries, blueberries, and raspberries)
• 1/4 cup chopped almonds
• Fresh mint leaves for garnish

Instructions

1. In a saucepan, combine rolled oats, almond milk, cinnamon, salt, and agave syrup. Cook over medium heat until the oatmeal thickens and reaches your desired consistency (about 5 minutes). Set aside.
2. Heat coconut oil in a non stick skillet over medium heat. Add sliced zucchini and red onion, sauté for 3 4 minutes or until tender. Season with salt and pepper to taste. Remove from pan and set aside.
3. In another non stick skillet, toast the slices of bread until golden brown. Set aside.
4. Mash avocado in a small bowl with a pinch of salt and pepper.
5. Assemble the breakfast: place a portion of oatmeal on each plate, top with sautéed zucchini and red onion, then add a slice of toast. Spread mashed avocado on the toast, and garnish with cherry tomatoes, mixed berries, and chopped almonds. Finish with fresh mint leaves for an elegant touch.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly unique vegan Dutch breakfast experience.

Notes

Feel free to add more maple syrup or agave syrup if you prefer a sweeter taste.