Winding down to the end of a HOT Saturday in July! And what's better than ice cream on a hot day? How about ice cream for breakfast? Yep, this dichotomous hot and cold breakfast incorporates filling and fruity fiber, peanut butter, cinnamon and a hint of vanilla!
Vegan Ying–Yang Oats & Ice Cream
Frothy, creamy, sweet ice cream meets warm, fluffy spiced oats in this amazing vegan breakfast.
Mmmm the pictures alone make my mouth water and look forward to tomorrow morning! I’ve been eating this every day for a week and hopefully won’t tire of it any time soon. It’s extremely filling and keeps me energized throughout the good part of the afternoon. I’ve been eating it around 10:30-11:00 AM after first eating 2 oranges before exercising, and then ~3 pounds of watermelon (1/4 medium watermelon) around 9:30 AM.
There’s something about the two sensations of hot oats and cold ice cream melting together over your tongue that guarantees a great start to the day.
R e c i p e
Ying: hot oats
1 cup rolled oats
1.5-2 cups water
a pinch cinnamon
a pinch sea salt
optional 1 T unsalted peanut butter
Cook oats with cinnamon on stove top in a sauce pan until creamy and water is dissolved. If using microwave, cook on high, 2 minutes– make sure to watch the oats so they don’t spill over the top! Stir in a tablespoon of unsalted peanut butter. Sprinkle with sea salt. Trust me. The small bit of salt is key. If using salted PB, you may not want to add sea salt on top.
3 frozen bananas
3 fresh medjool dates
1/4-1/2 c water, start with 1/4 and add more as needed.
a couple drops of pure vanilla extract
Blend all ingredients in a high power blender until consistency is as desired. Should be that of soft serve ice cream. I use a Ninja blender but a magic bullet or food processor would also work. Some lower power blenders may not do well with frozen bananas and they may need to be thawed for ~10 minutes prior to blending.
Push your Ying to one side, pour in the Yang and voila! Dichotomous oats! Enjoy!