Sheil Shukla, DO
Dr. Sheil Shukla is an internal medicine resident physician, artist, and cook who’s passionate about plant-based nutrition and its applications to clinical medicine. He loves exploring cultures through their food, and he’s especially interested in South Asian and East Asian cuisines, particularly the thali tradition of Gujarat, India. He is the author of Plant-Based India: Nourishing Recipes Rooted in Tradition. He runs the website sheilshukla.com and the Instagram @plantbasedartist. He lives in Chicago.
Photo by Sheil Shukla, DO
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Comments (6)
Simple and delicious!
YUM. This is just lovely, so warming. I’m always a huge fan of any recipe that doesn’t require cleaning a food processor. I grated the carrots with a microplane so they just “melt” into the oatmeal. Wonderful spices!
Excellent! The flavor and texture are unique and a great alternative to everyday oatmeal.
This was so delicious, I am glad I made a double batch !!! I baked it on a cookie sheet with parchment paper. Took a little bit longer since I omitted the nuts and my bananas were frozen. I will definitely make this again!
Made this lastnight for breakfasts this week. Really delicious with some oat milk, maple syrup and a handful of raspberries. The nuts and carrots give a pleasant texture but you don’t really pick out the carrot flavor.
Very tasty and satisfying.