Adapted and Husband-Tested in Alice’s Kitchen
Makes 4 generous servings
I’m loving Julia Maiten’s recipes. This one is especially nice with fragrant hints of orange, fennel and cardamom. The recipe makes a large batch* that can be stored in the fridge and portioned out in the morning and topped with all sorts of fruits, berries and/or nuts and seeds. Julia is in her early 20’s and a runner. Her recipe states that this makes 2 portions*, but since I’m well past my 20’s and I prefer walking, this makes breakfast for me for several days.
1 teaspoon fennel seeds
4 pods of cardamom
1 cup (110g) rolled oats
½ cup (55g) quick-cooking oats
2 Tablespoons chia seeds
½ teaspoon cinnamon
Pinch of Kosher or sea salt
Zest from 1 orange
Juice from 1 orange
1½ cups (375ml) soy milk
14 oz. (400g) plant based yogurt (I used Homemade Instant Pot Cashew Yogurt.)
Maple syrup, to taste
Topping Ideas: fresh or dried apricots, fresh or frozen blueberries, toasted macadamias or walnuts, flakey sea salt, extra plant-based milk, fresh chopped apple, maple syrup, sliced banana
Directions: Add the fennel seeds and shelled cardamom seeds into a small dry skillet and toast until fragrant.
Grind using a mortar & pestle or spice grinder.
Into a large bowl, add the spices along with the remaining ingredients and mix well.
Allow to chill for at least 1 hour.
When ready to serve, portion out into bowls and add toppings as desired.
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