Today’s recipe for vegan steel cut oatmeal is one of my favorite healthy vegan breakfasts. As I’m training for my second marathon as a vegan, it’s important for me to fuel with wholesome foods, and this vegan oats recipe is perfect for that.
But first – I can’t believe that my marathon is only eight weeks away! Yes, setting any big goal (including running a decent marathon on a vegan diet) will bring plenty of stress and excitement, but it’s important for me to stay focused and celebrate every milestone while on the way to that bigger goal.
And whenever we go through a confidence-building experience, let’s celebrate it even more!
On Sunday, I got another boost of confidence after completing my 18-mile long run. Yaaay! This has been the longest run I’ve done during this marathon preparation.
My second longest run so far has been a 14-miler a couple weeks ago (you can read about it in this post, along with some tips on nutrition for vegan athletes). So what made me so confident after this run? At least these four things:
1. I was able to gradually speed up during the 18 miles of this run, doing the last third of the distance almost a minute faster per mile than the first third of the run;
2. My stomach didn’t bother me, which means that I’ve been doing something right with my nutritional strategy;
3. Comparing this run with a similar long run on the same route during last year’s marathon training, I was able to power up the same hills that nearly drained me the previous time (it felt great to run strong through places where I had to walk last year!);
4. I was able to recover much better after this long run than last year, and I’m sure this has A LOT to do with my plant-based diet! All those antioxidants did a great job tackling on inflammation and oxidative stress of my 3-hour-long sidewalk pounding, and my Swamp Monster Smoothie was a great post-run start to that process!
Today’s the rest day for this gal! And how could I relax better than by eating lots of plant-strong foods loaded with complex carbs and fiber? By starting off with a simple and delicious breakfast like this vegan steel cut oatmeal loaded with blueberries!
The beauty of this recipe: besides tasting delicious and being easy to make, this vegan oatmeal is very hearty and filling! Trust me: my metabolism is so fast that I get hungry half an hour after eating any type of carb-heavy breakfast, but after a bowl of this oatmeal, my stomach is full and happy all the way until lunch!
Steel cut oats (also known as Irish oats) are the least processed among all types of oats available in grocery stores. To make them, toasted oat grains are simply chopped into chunks the size of a sesame seed.
Steel cut oats are rich in fiber, B vitamins, protein, unsaturated fat, and calcium. They have a nuttier, more chewy texture than rolled oats, and because all of the fiber remains intact during processing, they fill us up better than the more processed types of cereals.
Blueberries are loaded with antioxidants! I like adding a handful or two of frozen blueberries to the pot of this oatmeal as soon as I take it off the heat; this way the berries get instantly defrosted by the heat of the cooked oatmeal, but don’t get overcooked, and the oatmeal cools off a bit, so I’m not going to burn my mouth eating it right away.
You’ll love how each blueberry bursts in your mouth when you’re chewing this oatmeal!
You can also use fresh blueberries if they are in season, or add any other berries or fruit to your oatmeal as you please.
I suggest adding some ground flaxseed and cinnamon to your bowl to make your breakfast even more nutritionally rich (here’s my post on health benefits of ground flax and other vegan essentials).
As with other fiber-rich foods, it’s best to eat them after strenuous physical activity, not before, to avoid gastrointestinal trouble.
*I like using steel cut oats for this recipe; however, you can substitute them with old-fashioned rolled oats and reduce cooking time to 8-10 min for equally delicious results. **Alternatively, use maple syrup or coconut sugar to taste. This recipe contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
To serve (for each bowl):
Serving Size: 1
Amount Per Serving: Calories: 208 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 11mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 5g Sugar: 9g Sugar Alcohols: 0g Protein: 6g
*I like using steel cut oats for this recipe; however, you can substitute them with old-fashioned rolled oats and reduce cooking time to 8-10 min for equally delicious results.
**Alternatively, use maple syrup or coconut sugar to taste.
This recipe contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
What’s your favorite plant-strong breakfast? Do you know any other recipe versions of vegan oatmeal? Share your thoughts!
Trying to make being vegan easier both for yourself and your family? Check out my favorite vegan finds on Amazon, from useful cookbooks and vegan pantry staples to kitchen tools, products for vegan kids, etc.!
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