Vegan Nordic Breakfast Bowl: A Delectable Symphony of Textures and Flavors

Allergens

N/A

Ingredients

• 1/2 cup rolled oats 1 cup almond milk 1/2 ripe avocado, diced 1/2 cup cherry tomatoes, halved 1/4 cup fresh strawberries, sliced 1/4 cup chopped pecans 1 tbsp ground flaxseed 1 tbsp chia seeds 1/2 tsp cinnamon 1/4 tsp sea salt 1 tbsp maple syrup Fresh berries, for garnish

Instructions

1. In a small saucepan, combine rolled oats and almond milk over medium heat. Cook until the oats are tender, stirring occasionally, about 5 minutes. Remove from heat and let cool slightly. Meanwhile, prepare the toppings: dice the avocado, halve the cherry tomatoes, slice the strawberries, and chop the pecans. In a small bowl, combine ground flaxseed and chia seeds with 3 tablespoons of water. Let it sit for 5 minutes to create a gel like consistency. Once the oats are cooked, stir in the flaxseed and chia mixture, along with cinnamon, sea salt, and maple syrup. Adjust sweetness as desired. Assemble the breakfast bowl by dividing the cooked oatmeal between two bowls. Top each bowl with diced avocado, halved cherry tomatoes, sliced strawberries, chopped pecans, and a sprinkle of fresh berries for garnish.

Chef’s Insight

The combination of flavors and textures in this dish is truly unique and will surprise your taste buds with each bite.

Notes

Feel free to customize this dish with your favorite vegan toppings, such as fresh fruit or nuts.