Savoury creamed corn breakfast bowls, topped with coconut bacon, avocado & parmesan.
This is one of those recipes that wasn’t developed for my page. That being said… This was so and sooooooo good, I simply have to share it with you! Don’t mind my crappy pics, it’s all in the flavour! Just keep reading and found out why this is the best brekkie in town!
Have you ever tried savoury oatmeal before? Skip the sweet stuff and try this delicious cheezy creamed corn breakfast bowl! Cause there’s nothing like warm creamy oats to make you feel like you can take on the world!
I’ve never been a fan of sweet breakfast, so I usually end up making a savoury bowl, filled with lots of energizing ingredients and comforting flavours. Enter: my creamed corn bowl. No more boring breakfast.
Sweet pops corn in a creamy savoury oatmeal… Mmmmmm. The secret to making the most creamy bowl is to use coconut milk. But if you prefer a lighter breakfast, use any other non-diary milk of choice.
The toppings are up to you, but clearly I recommend coconut bacon, for a salty and crispy touch. Some grated parmesan or nutritional yeast for extra cheesiness (You can hardly see the bowl under my parmesan blanket…). Of course avocado, no bowl without avocado. And let’s not forget, extra corn, the star of this bowl.
This recipe is incredibly easy and delicious. You will feel like eating the most decadent meal for breakfast. And let’s be honest, lunch or dinner too. Yep I do that.
And it’s easy to reheat later. Store the oatmeal in the fridge, add a splash of milk or veggie stock and rehydrate when ready to eat.
Try this creamy, hearty and satisfying creamed corn bowls. You’ll be licking up every last drop! Yep, I do that too…
Savoury or sweet? Try our other breakfast recipes!
… the creamed corn in my oatmeal bowl…
Feel free to tag me on Instagram @chillies_for_chocolate, I love to see your breakfast bowls!
Creamed Corn Oatmeal Bowls
vegan, gluten free, soy free, nut free
2 cup (GF) rolled oats
2 cups coconut milk (or other non-diary milk of choice for a lighter brekkie)
2 cups veggie stock
½ tbsp lemon juice
1 cup corn
¼ cup nutritional yeast
Pepper & salt, to taste
Vegan parmesan or nutritional yeast
Add the oats, corn kernels, lemon juice, coconut milk and coconut milk to a pan and bring to a boil. Gently simmer for about 5 minutes (utnil softened and creamy), whilst stirring. Add extra veggie stock or coconut milk if needed. Season to taste with pepper and salt.
Spoon the oatmeal into bowls. Top with extra corn kernels, coconut bacon and avocado. Garnish with vegan grated parmesan or nutritional yeast.
Enjoy your brekkie!
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