Vegan, Vegetarian, Dairy-Free, Gluten-Free, Plant-Based 

While some may read "curried-oatmeal" and stop there, they don’t know what they’re missing out on! If you’re tired of the same old boring breakfast this is worth the try. The flavors of sweet and savory mixing together create a delicious and nutritious breakfast that will keep you full all morning. 

Guju Sauce Used: Coconut Indian Sauce

Source of inspiration:

We’ve been using our Coconut Indian Sauce at breakfast by simply adding it to a pot of warm and comforting oatmeal! Topped with cinnamon apples, creamy tahini, toasted almonds and sweet maple syrup, our breakfast is a major flavor experience! 

Servings: 2

Prep Time: 5 minutes

Cook Time: 10 minutes 

Ingredients: 

Cinnamon Apples:

• 1 tablespoon coconut oil
• 1 medium apple, cored & diced
• 1 teaspoon ground cinnamon
• Pinch of sea salt

Oatmeal:

• 1 cup of water or plant-based milk 
• 1 cup dry oats  
• ¼ cup Guju Coconut Indian Sauce
• ¼ teaspoon sea salt
• 1 teaspoon ground cinnamon

Garnish:

• 2 tablespoons tahini
• 2 tablespoons sliced almonds, raw toasted

Directions: 

1. If toasting your sliced almonds, preheat your oven to 350 F (175 C). Arrange sliced almonds on a baking tray lined with parchment paper and toast in the oven for 2-3 minutes, or until golden. Remove and set aside.
2. Add coconut oil to a saute pan and bring to medium-low heat. Add diced apple and season with sea salt and ground cinnamon.
3. Saute until soft and fragrant, about 6-8 minutes. When done, remove from the heat and set aside. 
4. While the apples are cooking, prepare your oatmeal.
5. Add water or plant-based milk to a pot and bring to a boil. Just before it begins to boil, add oats and reduce the heat to a simmer.
6. Stir often, to prevent the oatmeal from overflowing in the pot.
7. Season with sea salt and ground cinnamon and stir well.
8. When the oatmeal is thick and mostly cooked through, add Guju Coconut Indian Sauce and stir very well. Remove from the heat. 
9. Garnish with cinnamon apples, tahini, toasted sliced almonds and maple syrup. 
10. Serve and store any leftovers in the fridge in an airtight container for up to 5 days.
11.  Enjoy!

Notes: To increase the protein in this recipe, simply stir in your favorite plant-based protein powder or serve with a side of scrambled eggs.

Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef