When we throw out the term “breakfast food”, pancakes, waffles, eggs and bacon, coffee, and toast with butter are the first meals that come to mind. However, the most common breakfast foods that I relished as a child were pastries: croissants, muffins, bagels, scones, donuts, and cinnamon rolls, the latter being one of my absolute favorites (until coffee cake, in which the two are neck-in-neck, constantly battling each other for my heart!).
Every weekend, my parents would visit the vendor of a French pastry chef at the local farmers market of my old Los Angeles neighborhood and purchase enough pastries that would last a few days. Whenever we wanted to enjoy them, we’d heat them in the oven for ten minutes or so, just until the deliciously buttery, sweet, and comforting aromas of the pastries filled the air. Breakfast pastries are an ultimate highlight of my childhood, and I created such fond memories with my family over them.
Though I am fortunate to live in an area that is abundant with vegan bakeries, sometimes the time to drive all the way to combat the crowds isn’t worth it. Plus, since it is nearing the summer, most of us want to look more shredded and toned for bikini season. From personal experience, I act all-or-nothing around certain foods. Unfortunately, breakfast pastries are one of them, especially cinnamon rolls, which tend to be extremely high in not-so-desirable nutrients.
However, since purchasing a giant container of dry oats, I’ve had the time of my life experimenting with impromptu oatmeal recipes. How long has it been since I’ve made my last bowl of oatmeal? Almost half a year? Anyways, with that aside, I am absolutely hooked on my morning oats because I can customize them to any way I wish! I do have to say, my simple chocolate oatmeal still remains one of my all-time favorites!
While I cannot guarantee that this cinnamon roll-flavored oatmeal tastes just like a doughey glazed cinnamon roll, the flavor, aroma, and texture are pretty damn close. Stirring my oats, I filled the entire kitchen with the most beautiful smell of cinnamon that I recalled from my childhood memories of breakfast pastries. Taking my first spoonful into the satiating cake-like treat was even more revolutionary. Who knew that oatmeal can come close to almost anything?
Lately, I’ve been consuming double this recipe as a more filling brunch! These measurements simply abide by the standard serving size of dry oats. Be sure to adjust your quantities accordingly for your personal needs!
- 1/2 cup rolled oats or 1/4 cup steel cut oats
- 3/4-1 tsp cinnamon
- 1/8 tsp salt
- 1 TBSP coconut flour
- 1/4 tsp vanilla extract
- 1-1 1/4 cup liquid of choice
- Optional: maple syrup, coconut sugar, mashed banana, canned pumpkin, applesauce, etc.
- Bring a saucepan or pot on the stove.
- Boil your liquid of choice inside the saucepan.
- Add the salt and oats, bringing the heat to a simmer.
- Stir the oats thoroughly, carefully incorporating the cinnamon. Eradicate any clumps.
- Pour in the vanilla extract and optional ingredients.
- Continue to mix the oats until the liquid is completely absorbed.
- Remove the oats from heat and stir in the coconut flour.
- Serve with toppings and enjoy!
What is your favorite breakfast pastry? What is the best kitchen aroma?