Maca Oatmeal with Cacao Nibs and Manuka Honey Seed Shards is an easy, but eye-catching breakfast filled with nourishing superfoods.
I love breakfast. Particularly breakfasts when you can slow down and have a few minutes to yourself to think about your day and enjoy a small meal.
Admittedly, with two small children those stolen morning moments are few and far between.
But when I get to enjoy them, it puts me in a great mood for the day.
This maca oatmeal is packed with superfoods and a great way to have a slow breakfast.
What is maca?
- Maca is a Peruvian root that is full of fibre, vitamins and minerals.
- It gives you a great energy boost, so it’s perfect at breakfast.
- Maca tastes like malt, butterscotch and maple
This thick and nourishing porridge is perfect to start the day. I’ve added cacao nibs, which are broken pieces of cacao bean and are full of anti-oxidants, iron and zinc.
The maca powder adds a malty, butterscotchy, mapley flavour to the porridge and the cacao nibs add texture. I’ve sweetened it with Manuka Honey and added warming spices of cinnamon and ginger.
Honey Seed Shards
The star of this breakfast is undoubtedly the Manuka Honey seed shards that adorn the porridge.
They look eye-catching but are really easy to make and only take a few minutes. Sure, you could just sprinkle them on top, but I never miss an opportunity to festoon my breakfast with something special.
Other great breakfast recipes:
Gingerbread granola (vegan)
Raspberry Compote (vegan, great on oatmeal!)
Healthy bran muffins (vegetarian)
Acai smoothie bowl (vegan)
Mushrooms on toast (vegan)
Peas on toast (vegan)
Jamie Oliver’s Popped Beans with Baked Eggs (vegetarian)
Note that the seed shards won’t stay firm for long, so store them in the fridge until you’re ready to serve!
They’re sweet and crunchy and full of healthy seeds. Use whatever seeds you have to hand, or substitute chopped nuts.
Manuka honey is antiseptic, antibacterial, antiviral and anti-inflammatory. It’s pretty amazing stuff and we’ve been using it at home for ages to help with illness. I love using it in cooking and baking, like in my skillet cornbread. It would be even be lovely drizzled over my parsnip and apple crumble.
It’s antibacterial properties are useful to heal wounds, infections and burns, and is also used to heal acne and eczema. Internally, it is considered to promote wellbeing, help allergies, reduce sore throats and tonsillitis and aid digestion. My kids love getting a spoonful to help with sore throats!
But not all Manuka Honey is the same. The numbers, 5+. 10+, 15+ etc… is the NPA grading that is used to measure the antibacterial activity. The higher the number, the more antibacterial and higher quality the honey. Find out more about manuka honey.
Disclosure: This recipe post was sponsored by Rowse Honey. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Healthy Food and Lifestyle.
Get the Maca Oatmeal Recipe
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Maca Oatmeal with Manuka Honey Seed ShardsPrint Pin Rate
For the manuka honey seed shards
- 4 tbsp mixed seeds I used chia, flax, pumpkin, sesame and sunflower
- 2 tbsp manuka honey
- 2 tbsp maple syrup
For the maca oatmeal
- 1 1/2 cups (350ml) milk (nut, cows whatever you prefer)
- 1 cup (80g) steel cut porridge oats
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- 2 tsp manuka honey
- 2 tsp maca powder
- 2 tsp cacao nibs
- 1 tsp coconut oil
- ½ tsp vanilla extract
For the seed shards
- Prepare a baking tray lined with baking parchment and set aside.
- In a frying pan over a medium heat, combine the seeds and honey and heat until thick and bubbling. Allow to cook for 2 minutes to reduce slightly.
- Pour the mixture onto the prepared tray and use a spatula to carefully spread it into a thin layer. Work quickly as it will solidify quickly. Place in the fridge to firm up while making the oatmeal.
For the Maca Oatmeal
- Combine the milk, oats, ginger and cinnamon in a saucepan and heat, stirring, over a low heat for 5-8 minutes or until thick. Remove from the heat and stir in the honey, maca, cacao nibs and vanilla.
- Pour the porridge into bowls.
- Cut the chilled seed mixture into shards and peel from the baking paper. Top the oatmeal with the seed shards and serve immediately.