Vegan Fake Scrambled Eggs – vegan savory alternative for healthy gluten free breakfast
Oats have been a big part of our breakfast. Either under the form of overnight oats or porridge. However I used to always make them sweet with fruits, honey, jam, bananas, nuts… Until now! After discovering savory oats and how versatile they are, I am a big fan.
You can decline the recipe with an infinite possibility of toppings from squashes, broccoli, cauliflower, tomatoes to scallions, leeks, onions… Your imagination is the limit.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with!
- 1 cup gluten-free oats
- 2 tbsp flax meal
- 2 cups water
- 1 tsp cinnamon
- 1 cup roasted butternut squash (or other toppings)
- 2 tbsp pumpkin seeds
- salt & pepper to taste
- 1 tbsp avocado oil (or oil of your choice)
- Heat oil in skillet.
- Add oats and water with flax meal and cinnamon.
- Mix until well combine.
- When doughy, add to bowl or plate and top with toppings.
- Eat warm.