An old-time favorite, slightly revised. This is my preferred breakfast in warm weather, changing with whatever fruit happens to be in season. I like it with soy milk, but you can use any type of vegan milk that you enjoy. The little bit of lemon peel makes it especially refreshing. 

Yield: 2 servings

½ cup rolled oats, 2 Tbsp. raisins, ¼ cup chopped walnuts, ½ to 1 inch square of lemon peel, 6 oz. plain unsweetened soy milk, 1 grated apple, seasonal fruit as desired (strawberries, peaches, pitted cherries, grapes, blueberries, etc.). 

Place the rolled oats, raisins, wal­nuts and lemon peel in a blender. Grind to a coarse flour. Place the mixture in a mixing bowl, and pour the soy milk over it. Mix well and let sit for at least 10 minutes, but it can also be made in the evening and soaked or overnight. Mix well, add more milk if necessary and top with fruit and vegan yogurt.

Variation: Add 2 teaspoons of chia or ground flax seeds to the mixture before soaking. Increase the milk as necessary to have the desired consistency.

Vicki Chelf, Pulp Kitchen