Blue Spiralina Oatmeal is naturally sweetened, scented with a hint of vanilla and served with sweet warm and fresh fruit. A wholesome breakfast or brunch choice, packed with nutrients and oh so delicious. A gluten-free friendly vegan breakfast.
Why I Use Whole Grain Oats in This Recipe
e, oatmeal is a perfect breakfast because of how quick and easy it is to make. It keeps me full for hours which is perfect for days that I am at the stables. I use old-fashioned rolled oats in this recipe because I enjoy the heartier texture and it is more nutritious and less processed than quick oats.
The main ingredient in this dish is whole grain oats. They are rich in antioxidants, contain soluble fibre and can lower cholesterol levels.
There is No Processed Sugar in This Oatmeal
To naturally sweeten your dish, we’re using dates and warm fruit. I spoke about the nutritional benefits of dates last year – they are great for blood sugar balance and contain a brain booster. Dates are an incredible source of natural sugars. You’ll find dates used as a sweetener in many vegan desserts.
What Is Blue Spiralina?
Spirulina is a type of blue-green algae that’s packed with nutrients and often considered a superfood. It’s been used as a food source for several centuries in Mexico and some African countries, and in the U.S., it’s been sold in supplement form since the 1970s.
Spirulina is loaded with protein, vitamins, minerals, carotenoids and antioxidants. “It’s typically found in the waters of warmer climates,” says Maryann Walsh, a registered dietitian and certified diabetes educator based in Palm Beach, Florida. “[Spirulina is] rich in flavonoids and polyphenols, such as phycocyanin, which help contribute to its high antioxidant levels,” she says.
According to the U.S. Department of Agriculture, 1 teaspoon of spirulina contains:
- 5 calories
- 1 gram of protein
- 1 gram of carbohydrates
- 1.08 milligrams of iron
- 30 milligrams of potassium
Today, spirulina is available in capsule, tablet or powder form and can be found in health food stores or online.
Read more about spiralina’s amazing health benefits here.
Source: Forbes.com
Can This Blue Spiralina Oatmeal with Warm Fruit be Gluten-Free?
Absolutely this bowl can be gluten-free. Simply use certified gluten-free oats. All other ingredients are naturally gluten-free.
Instructions To Make Plain Oatmeal Both Stovetop and Microwave
I like to make oatmeal on the stovetop, that is my preferred method, but if you are in a real morning rush, you can make oatmeal in the microwave. I will give you both instructions.
How to Make Oatmeal on the Stovetop:
- Bring the Water to A Boil. In a small saucepan, bring the water to a boil before you add the oats. This will keep the oats from absorbing too much water.
- Reduce the Heat. Turn down the heat so the water is at a gentle simmer and add the oats, dates or date paste, vanilla and salt.
- Stir frequently. Stir the oats while they cook to make sure they don’t stick to the bottom of the pan and to make them nice and creamy.
- Cook the oats for about 10 minutes or until desired consistency.
- Turn Off the Heat. Let the oatmeal sit for a few minutes if you have the time.
How to Make Oatmeal in the Microwave:
Combine 1 cup water, ½ cup old fashioned oats, dates, vanilla and a pinch of salt in a 2-cup microwavable bowl. Microwave on High for 2 ½ to 3 minutes. Stir before serving.
Batch Cook This Recipe
Oatmeal bowls are a wonderful choice for batch cooking. If you don’t have a lot of time to spend cooking or simply don’t like spending a lot of time cooking then hit the “2x” on the recipe card to double up the recipe for 4 days of breakfast.
More Oatmeal Recipes To Enjoy
If you enjoyed this Blue Spiralina Oatmeal with Warm Fruit you are going to love:
- Turmeric Oatmeal with Warm Berries
- Sweet & Salty Banana Walnut Oatmeal
- Carrot Cake Baked Oatmeal
- Brownie Batter Overnight Oats
Sharing Is Caring!
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In gratitude,
Susan
PrintBlue Spiralina Oatmeal with Warm Fruit
Blue Spiralina Oatmeal is scented with a hint of vanilla and served with sweet warm and fresh fruit. A wholesome breakfast or brunch choice, packed with nutrients and oh so delicious. A gluten-free friendly vegan breakfast.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American, Canadian
- Diet: Vegan
Ingredients
- 1 cup old-fashioned rolled oats (use gluten-free if needed)
- 2 cups water
- 1 tsp vanilla extract
- 1 pinch of salt
- 4 tbsp of date paste (recipe here) or 6 whole dates, chopped
- 1–2 tsp blue spiralina powder
- 1 tbsp neutral oil or vegan butter
- 1 large banana, sliced into rounds
- 1 large apple sliced and chopped
- 1 tsp cinnamon
- 5–6 fresh raspberries, halved
- plant milk (optional)
Instructions
- In a medium sized saucepan add water over high heat until it reaches a slow boil.
- Add oats, vanilla and chopped dates (if using), pinch of salt and stir. Reduce heat to low and cover with a lid. Cook for 10 mins. Remove lid and stir. If oats are too liquid, cook for 2-3 more minutes. If oats are too thick, add 1-2 tbsp of water to thin.
- While the oats are cooking, heat a medium size sauté pan over medium/low heat. Add 1 tbsp of oil and sliced apple to one side of the pan. If your banana is firm add it along with the apple. If ripe wait 2-3 minutes to add to the pan. Sauté stirring occasionally until apples and bananas are golden brown on each side. Remove from heat then sprinkle with cinnamon. This will prevent it from burning. Set aside.
- Once the oats are thick and creamy remove from heat and stir in date paste if not using whole dates. Add blue spiralina 1/2 tsp at a time until desired color is reached.
- Divide oatmeal into 2 bowls. Top with warm apples, bananas and fresh strawberries.
- Serve with plant milk if desired.
Notes
*Add spiralina at the end of cooking stage to maintain the nutrients.
*Save extra warm fruit to use on top of vegan ice cream.
*Store leftover in the fridge for up to 4 days.
Great article, just what I was looking for Date fruit.
Fantastic post, very informative. I’m wondering why the other experts of this sector don’t notice this.
You must continue your writing. I’m confident, you’ve
a great readers’ base already!
Hi Miguel,
Thank you for the compliments. All the best to you.
With gratitude,
Susan