Planning to incorporate more plant-based meals into your healthy lifestyle? Revamping breakfasts can be a challenge. Traditional breakfasts can be heavy on the carbs (think toast, muffins, cereals) or unhealthy fats and animal proteins (think pastries, bacon, sausages). Here’s a plant-based recipe developed by BC’s own Brendan Brazier, best selling author, two-time Canadian 50km Ultra Marathon Champion and the creator of Vega, the award-winning line of whole food nutritional products.
Hot Oatmeal with Mango Mousse and Raspberries
Oatmeal is a staple in most households. I like how easily digestible it is. You can increase the nutrient density of whole-grain oatmeal by adding fruit, nuts and seeds. I’ll often make hot oatmeal as a breakfast side or a stand-alone breakfast. It’s ideal about an hour before a long bike ride or hike. This tropical version is a nice break from the colder temperatures. Feel free to use frozen mango if fresh is not in stock at your local grocery store.
Hot Oatmeal With Mango Mousse and Raspberries Recipe
Originally published in Thrive Energy Cookbook, Penguin Canada
1 cup peeled and coarsely chopped mango
2 tbsp orange juice
2 tbsp maple syrup
1 tsp agar powder (optional)
1/4 cup coconut cream (optional)
1 cup gluten-free rolled oats
3/4 cup unsweetened almond milk
1 tsp maple syrup
1/4 tsp pure vanilla extract
Pinch of sea salt
1/4 cup fresh raspberries
For the mango mousse, combine all the ingredients except the coconut cream in a blender. Blend until thick and smooth. Gently fold in the coconut cream (if using).
For the hot oatmeal, combine all the ingredients in a small saucepan. Cook over medium-high heat, stirring occasionally, until the water begins to evaporate, 5 to 7 minutes.
Place the hot oatmeal in a bowl and then generously spoon some of the mango mousse over the oatmeal.
Top with fresh raspberries.
(Remaining mousse keeps in a sealed container, refrigerated, for up to 1 week).
For more plant-based recipes (breakfast and beyond), visit the MyVega.com Recipe Center.