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Breakfast Bowl With Oats, Pistachios, and Grapefruit [Vegan]

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Treat yourself to this delightful breakfast bowl of warm oatmeal, crunchy pistachios, and tart, citrus-y grapefruit with a sweet, creamy maple-tahini drizzle! You get a boost of protein from the pistachios, plus the hemp and chia seeds that are added as the oatmeal simmers. This breakfast bowl will provide you with the long-lasting energy that you need to start your day.

Breakfast Bowl With Oats, Pistachios, and Grapefruit [Vegan]

This Recipe is :

High Carb Vegan Vegan

Serves

2

Ingredients

  • 1 cup rolled oats (gluten-free if needed)
  • 1 3/4 cups unsweetened almond milk, divided
  • 1/4 cup chia seeds
  • 2 tablespoons hemp seeds
  • 1/2 teaspoon fresh grated ginger
  • Salt, to taste
  • 2 tablespoons tahini
  • 1 tablespoon maple syrup
  • 1/2 grapefruit, sliced horizontally into rings, and then halved
  • 1/2 cup roasted pistachios, shelled

Preparation

  1. In a medium pot over medium heat, bring oats, 1 1/2 cups milk, chia seeds, and hemp seeds to a simmer.
  2. Stir in ginger and salt and cook until tender, about 5 minutes.
  3. While the oatmeal is cooking, mix tahini and maple syrup in a small bowl. Add remaining almond milk gradually, 1 tbsp at a time, until you reach desired drizzle consistency.
  4. Transfer oatmeal to serving bowls and top with grapefruit and pistachios. Drizzle with tahini sauce and serve warm.

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AUTHOR & RECIPE DETAILS


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Stephanie McKercher, MS RDN, is a Colorado-based integrative registered dietitian nutritionist and creator of the food and nutrition blog The Grateful Grazer. On The Grateful Grazer, Stephanie shares healthy recipes and evidence-based nutrition tips. She also offers individualized nutrition coaching services to clients throughout the United States and partners with wellness-focused brands on nutrition communications, marketing, and recipe development.


 

 

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