I did it again. Yep, back to back oatmeal recipes – both with a serving of veggies lurking. Maybe I should change my name to Mama Makes Oats?
But seriously, there can’t be too many amped-up bowls of this staple breakfast. If you need proof, check out my Deluxe Pumpkin Oatmeal, Zucchini Bread Oatmeal and Chocolate Power Porridge. Oatmeal … oats … porridge — whatever you call it, it’s universally satisfying, fun to eat, and it keeps you full.
I’ve put zucchini in oatmeal, pumpkin, cauliflower and carrots; so a few days ago it hit me – parsnips in porridge would be amazing! And it is guys, it is! You gotta try it. This recipe is my favorite oatmeal I’ve made in a while.
Spiced Parsnip & Pear Oats
Parsnips pair deliciously with nutmeg and cinnamon in this ridiculously nutritious bowl of oatmeal.
- 1 parsnip, peeled & shredded (about 1 cup)
- 3/4 cup rolled oats, gluten-free if that’s important to you
- pinch sea salt
- 2 scoops collagen peptides (I use Vital Proteins), optional
- 1 tsp. Ceylon cinnamon
- 3/4 tsp. freshly grated nutmeg, plus more for garnish
- 1 cup unsweetened vanilla almond milk
- 1 1/2 cups water or coconut water
- 1 pear, cored & chopped
- 2-3 tbs. pure maple syrup
- 1/2 tsp. vanilla powder or 1 tsp. vanilla extract
- In a medium saucepan, combine parsnip, oats, sea salt, collagen, cinnamon, nutmeg, milk, and water. Stir to incorporate and heat over medium.
- Cook for about 10 minutes, stirring occasionally, until parsnip has softened. Reduce the heat a bit if necessary to keep from sticking.
- Add pear, maple syrup and vanilla and cook for another minute of two.
- Portion into bowls and add whatever toppings you like.