This healthy oatmeal recipe was introduced to me by my sister-in-law who was able to heal her gut over time just by changing the way she ate. This recipe is easy, delicious and packed with nutrients. The best part is that even kids enjoy it (with the exception of my one child who hates oatmeal).
Always stock up on oatmeal when it goes on sale! There are so many delicious was to prepare it. Easy Overnight Oats are still one of my favorites! Even so, these last new months of working to heal my gut has taught me that cooked foods are easier on the stomach first thing in the morning.
Even though oatmeal is extremely easy to make, we could all use a refresher! Here is your cheat sheet to making oatmeal!
How to make Oatmeal – Vegan Oatmeal
There are three types of oats and each one has a slightly different cooking method. For the most part, oats are gluten free but they can be cross contaminated in the factory, so if you need gluten free oats, make sure the container actually says gluten free.
Old Fashion Oats – This is the one I prefer. It is easy to cook and gentle on the stomach!
- Heat 1 Cup of plant based milk in a small saucepan
- Once boiling, add 1/2 cup of oats
- Lower heat and cover. Cook for 5 minutes
Instant Oats – Instant oats cook even faster than Old Fashioned Oats and are a great option if you want to microwave them instead of cooking them on the stove top.
- Add one cup of water or plant based milk to a microwaveable bowl
- Tip: Use a tall bowl because the oats will bubble and possibly boil over while cooking
- Add 1/2 cups of oats
- Microwave for 1-1/2 to 2 minutes
- Use care taking it out of the microwave. It will be very hot
Steel Cut Oats – Steel cut oats are higher in fiber than other oats and lower on the glycemic index. It can also be tougher on the stomach for those with IBS or digestive issues.
- Add 1-1/2 cups plant based milk to a small saucepan
- Once boiling, lower heat and add 1/4 cup of oats
- Cover and cook 12-30 minutes or until soft
INGREDIENTS YOU NEED
- 1 cup Plant-Based Milk – I have tried Almond milk, Oatmilk and Coconut milk and they’re all delicious. Water also works, it just won’t be as creamy.
- 1/2 cup old fashioned Oats – Instant oats or Steel cut oats will work
- 1/2 Banana – This is the only sweetener so you can use a whole banana is you like it even sweeter
- 2 Tbsp soaked chia seeds – Soak 1 Tablespoon of Chia Seeds with 1/4 cup nut milk (soak overnight)
- 1 Tbsp Almond Butter
- Blueberries or fruit – Blueberries are my favorite but any fruits will work
- Nuts (optional)
Step by Step Vegan Oatmeal
How To Make Oatmeal – Vegan Oatmeal Recipe
Once you have all your ingredients, it’s time to prepare.
The night before:
The chia seeds will need to soak overnight. In a small dish, add 2 tablespoons of chia seeds and 1/2 cup of plant based milk. Cover and place in the fridge overnight. This will last all week so you can use it every morning.
In the morning:
I like to make a fresh bowl of oatmeal every morning, but it can be made ahead of time. I would recommend making up to 3 servings at one time to keep it management. It can become sticky and dense if you make too much, though it is possible. Just heat it up in the microwave and add a little more milk as necessary.
Place half of a banana in a bowl and mash it with your fork. I try to make it as mashed as possible but it is ok to have some chunks in it.
Add the chia seeds, almond butter and blueberries to the bananas. Add the cooked oatmeal and mix everything well. Serve and enjoy!
Can you freeze oatmeal?
Batch cooking and freezing meals is an easy way to eat healthy. I’m working from home now and ironically it means I have even less time for breakfast and lunch. I’m logging on early and taking shorter lunch breaks. Having premade oatmeal keeps me from reaching for the chips!
I am in love with Souper Cubes. The one cup size is perfect for oatmeal. Just fill each cube about 3/4 full and freeze. When you reheat it, add a splash of milk or water and microwave until warm.
Frequently Asked Questions About Oatmeal
If you are not a fan of nuts and seeds, you do not need to add them. But before you completely discount toppings, here are a few other ones you can try: pumpkin seeds, sunflower seeds, walnuts, almonds, pistachios, hazelnuts and shredded coconut.
Yes, oatmeal can be made ahead of time. I actually make 2-3 days worth of oatmeal at one time. Then put the extra oatmeal in an airtight container and store it in the fridge. The soaked chia seeds will be enough for 4-5 servings.
If you find that the oatmeal isn’t sweet enough, first try using a large overripe banana. If that still isn’t sweet enough, add a little maple syrup. Overripe bananas are very sweet compared to green or yellow bananas.
Oats themselves are vegan. It just depends on the other ingredients that are added. Be sure to use plant based milk.
Other Healthy Breakfast Recipes to try:
- Baked Oatmeal Cups with Bananas and Chocolate Chips
- Vegan Quinoa Breakfast Bowl
- Pumpkin Chaffles
- Blueberry Smoothie Bowl
- Peanut Butter Toast With Honey and Cocoa Nibs
- What’s for Breakfast? 10 Whole Food Recipes
Soaked Chia Seeds
- 2 Tablespoons Chia Seeds
- 1/4 Cup Almond Milk
- 1 Cup Almond Milk
- 1/2 Cup Old Fashioned Oats
- 1 Banana, Ripe
- 2 Tablespoons Soaked Chia Seeds
- 1 Tablespoon Almond Butter
- Blueberries, or other berries
- Nuts, optional
Soaked Chia Seeds
- The night before, soak 2 Tbsp chia seeds with 1/2 cup plant-based milk. Cover and place in the fridge overnight.
Cook the Oatmeal
- In a small saucepan, add 1 cup plant based milk and 1/2 cup old fashioned oatmeal.
- Once boiling, lower the heat, cover the pan and cook for 5 minutes.
Assemble the Oatme
- In a bowl, mash 1/2 banana.
- Add 2 tablespoons of soaked chia seeds and 1 tablespoon of almond butter to the mashed bananas
- Add the oatmeal to the bowl. Mix all the ingredients
- Top with blueberries and nuts and enjoy!
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 897Total Fat: 46gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 0mgSodium: 103mgCarbohydrates: 109gFiber: 34gSugar: 35gProtein: 26g
Nutritional information was calculated automatically. Please verify accuracy