We’re into our hearty breakfasts around here. What’s the saying? Eat breakfast like a king, lunch like a queen, and dinner like a pauper? We do pretty well on the first two, though generally we eat dinner like kings again. I guess we like our crowns.
Breakfast, though, that’s a biggie. Especially now that the little one is in the mix – just from pure instinct, breakfast is her largest meal of the day.
Breakfast is also nice for our mixed-diet family because it’s generally pretty easy to please both the vegetarian and the meat-eater. Oatmeal and other hot cereals, for one, make for a plenty rib-sticking breakfast but it wouldn’t occur to most meat-eaters to put meat in theirs (unless you do savory oatmeal, which I think is something I really need to try). My guy is plenty happy with a couple token slices of bacon alongside egg dishes and a couple slices of toast, and frankly, Morningstar veggie sausages are so, so good if I really want to go there myself.
Today, though, it’s about the oatmeal. This utterly creamy mango coconut oatmeal is lightly sweet, super hearty, and reminds us of vacation. Oh, and it’s vegan! Simmering the steel-cut oats in coconut milk is what makes it extra creamy.
This oatmeal is just luxurious tasting enough to feel like dessert. I’d say that’s just about the perfect breakfast – royalty or not.
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