Hands down, Corner Bakery had the best cinnamon coffee cake in the world. Especially after gently heating it up, a slice (or two) was perfect for breakfast or dessert. It was my favorite Christmas and Thanksgiving treat, hence why I’m dedicating my new oatmeal recipe to it. Add a little toasted sprouted whole-grain bread, cinnamon and coconut sugar, and voila–you have the perfect crumble!
While I love coffee and all, it’s something I wouldn’t have every week. Many types of vegans, in fact, discourage coffee consumption because of caffeine levels and swap for carob. For me personally, as much as my taste buds like it my skin doesn’t. At the very least, it’s not a crazy sensitive intolerance, so therefore I can still enjoy a cup of Joe every once in a while with the girls! If you don’t like coffee or can’t have it for some reason, use 100% cocoa, raw cacao or carob powder and decrease the amount of sweetener for the bitter coffee taste. It should taste very similar to the real thing.
- 1 cup Silk cashew milk
- 1/2-1 overripe banana, mashed
- 1/2 cup gluten free rolled oats
- 1-2 TBSP coffee powder or ground coffee
- 3/4 tsp cinnamon or a little less
- 1/4 tsp allspice
- 1/2 tsp vanilla or maple extract
- 1 tsp brown or coconut sugar
- Extra sweetener to taste; can be Stevia, honey, maple syrup, etc.
- Opt: chocolate chips, more bananas, nut butter, egg whites, protein powder, etc.
- Fill a pot with cashew milk and turn on medium heat until the milk is hot.
- Add in the rolled oats and stir.
- Let simmer on low-medium heat for 15-20 minutes.
- Add in the mashed banana, cinnamon, allspice, vanilla extract, sugar and sweetener and stir thoroughly.
- When the oatmeal starts bubbling and rising to the top, you know it’s ready to eat!
Do you drink coffee? What’s your favorite coffee place?