Hearty Banana Berry Flax Oatmeal

I’ve been experimenting with eating oatmeal for breakfast on a daily basis. My grandpa, who just turned 90, ate oatmeal every day and claims it’s his “secret”. In this incarnation, I’m packing it full of protein, antioxidants, potassium, and iron. Did you know that flax seed has six-times the essential omega fatty acids than fish oil? If you are vegan or vegetarian and you’re not eating flax, you better get started! This super-food is crucial for heart, brain, and almost every organ’s health. The anti-inflammatory and cancer reducing sweet burst of blueberry is loaded with phytochemicals – and the iron and zinc-rich maple syrup and natural sweetness of the B6 and potassium-stocked banana make this a breakfast sure to give you a kick in the ass to start your day.

WHAT YOU’LL NEED (serves 2):

  • • 2 cups of organic oats (not instant)
  • • 1 cup of water
  • • 2 cups almond milk
  • 1 Tbs Maple Syrup
  • • 1 Large Banana
  • • 1/2 cup blueberries
  • • 1/4 cup flax meal (ground flax seeds)
  • • Handful of almonds (or your favorite nut)
  • • 1/2 tsp cinnamon
  • • 1/2 tsp vanilla


  1. 1. Combine the water, almond milk and oatmeal and bring to a boil over medium heat.
  2. 2. Bring down to a slow simmer and stir in the flax, maple syrup, cinnamon, vanilla and nuts.
  3. 3. After about 5 minutes the oats should be cooked, so turn off the heat.
  4. 4. Last, add the banana and blueberry – (you don’t want to cook them so they retain all their nutritional integrity).
  5. 5. Serve hot!

Written by joshuakatcher

Joshua Katcher is an adjunct professor of fashion at Parsons The New School. His research focuses on sustainability and ethics in fashion production. He started The Discerning Brute in 2008 as a resource for men who want to make intelligent decisions concerning their lifestyles. With a focus on “fashion, food & etiquette for the ethically handsome man”, The Discerning Brute produces expert, essential content and boldly takes a stand. Brave GentleMan, the integrated, eCommerce brother-site of The Discerning Brute was launched in 2011 and features “principled attire” and “smart supplies” handpicked for informed indulgence.
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  • April

    I like the flavor combinations that you suggest. I think I’ll try them out the next time I soak some oats overnight for breakfast the next morning.

  • Rabbit

    I add everything to the oatmeal after it is cooked. I use stevia (truva) instead of syrup. But I want to try the almond milk. That sounds like a nice addition. I also recommend walnuts for a change up.

  • http://blog.jenniferlorton.com jennifer lorton

    Yum, I’m having this for breakfast tomorrow, thanks.

  • http://www.applecrumbles.com Joanne

    That is one amazing recipe. It’s going down in my book as a must do. You might be interested in this Vegan/Vegetarian friendly book I’m giving away: Clean Food by Terry Walters. Here is the link to my site for your valuable comments. http://www.applecrumbles.com/2010/01/09/cookbook-review-clean-food-by-terry-walters-vegetarian-friendly/

  • http://www.thezeroboss.com/ Jay Andrew Allen

    I liked this better with a 2:1 oatmeal-to-liquid ratio. When I made it for myself this morning, I used 1c oatmeal, 1c water and 1c almond milk. IMO, it had a creamier consistency and was less dry than the 1:1 recommendation above.

    Tastes great either way!

  • http://www.thezeroboss.com/ Jay Andrew Allen

    Seconded on Bob’s Red Mill Flax Meal. I use it on oatmeal and in soy protein shakes – it’s great!

    Thanks for the recipe. Will try this out today.

  • Dustin

    What a delicious photo.

  • Marissa

    This recipe is fantastic! Bob’s Red Mill makes a fantastic (gluten free) flaxmeal that works great in oatmeal as well as muffins, cookies and cakes.