If you are looking for vegan oatmeal recipes to change up your daily bowl, you’ve come to the right place! Even if you aren’t vegan, these recipes are so delicious and good for you that you won’t even care. These vegan oatmeal recipes taste like dessert in a bowl, but they are secretly healthy and packed with fiber, protein, and nutrients. Oatmeal is a balanced and filling breakfast, and now you can enjoy these amazing recipes without having to worry about animal products.
What could be better than the taste of cookie dough in these vegan oatmeal recipes? Not much! If you don’t believe me yet, you will after tasting this recipe. It is amazing how nutty and creamy this tastes from the bananas and almonds. The cherries add an additional fruity taste and chewy texture that take this oatmeal over the top. It is also so easy to make and takes very little cooking time, which is a plus for oatmeal. Almond butter is also a good substitution for sliced almonds, if you have that on hand.
1/2 cup old fashioned oats (not steel cut nor instant)
1/2 cup water
1/2 cup milk (I used unsweetened vanilla almond breeze)
1 small ripe banana, sliced thin
1 Tablespoon brown sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup cherries, pitted then sliced in half
1 Tablespoon sliced almonds
Combine oats, water, milk, and banana slices in a saucepan over medium heat. Once bubbling, stir and cook until oats are creamy, about 3 minutes, using a spatula to mash banana slices. Remove pan from heat then stir in brown sugar, vanilla, and almond extract. Pour into a bowl then top with cherries and almonds.
Sugar Cookie Oatmeal
This oatmeal recipe really does taste like a bowl of unbaked sugar cookies (especially if eaten cold)! Out of the optional oil additions at the end, I love the coconut butter one. It makes this recipe taste so good and creamy (you can buy it at your local health food store or online). This is the perfect cozy oatmeal bowl for Christmas morning or during the fall. The rolled oats will give you fiber to keep you full, and the addition of coconut butter will give you a dose of healthy fats.
1/2 cup rolled oats
1 cup water
1/2 cup milk of choice (I used almond milk)
2 Celestial Seasonings sugar cookie teabags (or perhaps a different tea?)
1/4 tsp salt
1/4 tsp pure vanilla extract
sweetener of choice, as desired
(optional) coconut butter or oil, or vegan butter (You can easily omit this. But I liked the extra buttery flavor I got by stirring a little virgin coconut oil into my oats.)
Heat the water and milk, then add the teabags and let sit for at least 15 minutes. Right before taking the teabags out, smush them a little with a fork so more of the flavor goes into the milk. Combine the liquid with the oats and salt, then microwave for 3 minutes. (If it starts to boil over, you can stop the microwave and keep heating in ten-second increments until the time is up. But don’t open the microwave door!)
Let the oatmeal sit in the closed microwave for 5 minutes, then transfer–uncovered—to the fridge. It gets thicker as it sits. (I made this, then went running for a little over an hour. It was the perfect texture by the time I got back. Bit if you want to eat this immediately, just use a little less water.) Right before eating, add your vanilla and sweetener (and oil, if using).
For those of you who prefer steel-cut oatmeal, this recipe is for you! Even if you’ve never liked steel-cut oatmeal before, you will after you try this. The name of this oatmeal does not lie – it is so gooey and delicious that you can’t help but feel comforted by these oats. Steel-cut oats are less processed than rolled oats, giving them more nutrients and fiber. You also get healthy fats from the walnuts and chia seeds, nutrients from the raisins and bananas, and dark chocolate for antioxidants. Oh, and for those of you who avoid steel-cut oats because of their long cooking time – this recipe grinds the oats to dramatically decrease the cooking time!
3/4 cup steel cut oats, ground into a flour
2 tbsp chia seeds
2 ripe medium bananas (1 mashed and 1 chopped small)
2 1/2-3 cups almond milk, as needed
2 tbsp pure maple syrup, divided
1/2 tsp cinnamon
pinch of salt & dash nutmeg
2 tsp pure vanilla extract
2 tbsp chopped walnuts, toasted if preferred, for garnish
2 tbsp raisins, for garnish
Shaved dark chocolate, to garnish
In a high-speed blender, grind the steel cut oats and chia seeds into a flour. Remove and place into a medium-sized pot. Stir in 2.5 cups of the milk and increase the heat to low-medium. Now stir in the mashed banana, the chopped banana, and 1 tbsp of maple syrup. Heat for 4-5 minutes, adding more milk if desired and reducing temperature if necessary. Remove from heat and stir in the cinnamon (to taste), a pinch of salt, vanilla, and dash of nutmeg (optional). Portion into bowls and top with chopped walnuts, raisins, and 1 tsp of pure maple syrup per bowl.
The ingredients in this recipe sound healthy (and they are), but when you put them together they don’t taste healthy at all. Instead, this oatmeal tastes like a nice big slice of black forest cake. You will not regret eating this dessert in breakfast form (you will also not believe this is vegan!). It is so healthy though, with antioxidants from the cocoa and cherries. There is also healthy fat from the coconut and filling fiber from the rolled oats.
1 cup coconut milk (from the carton, not the can)
1/2 cup regular rolled oats
1/2 cup fresh, frozen, or dried cherries (pitted, obviously!)
1 tbsp. cocoa powder
pinch of salt
shredded coconut for topping
Bring coconut milk to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now. I recommend chia.) Add cherries immediately. Once more of the liquid has dissolved, add cocoa powder and salt. Stir. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of coconut milk and shredded coconut. You could also add a dollop of coconut yogurt, coconut whipped cream, and/or more cherries.
If all of these recipes so far look so delicious and you don’t know which one to make first, then you should start here. I absolutely love everything that has to do with chocolate, and this recipe doesn’t fail. It tastes like a gooey bowl of brownie batter, and is so delicious I can’t say it enough. Make sure you use a vegan protein powder to keep it vegan-friendly. I recommend Sunwarrior or Vega chocolate protein powders. Also, I recommend using a mashed ripe banana as the sweetener, because it makes the oatmeal extra creamy. The oatmeal is full of protein, fiber, and antioxidants as well.
1/2 cup Old Fashioned Rolled Oats (GF if you like)
2 tbs Dark Cocoa Powder (unsweetened)
3-4 packets Truvia (or dry sweetener of choice)
1 cup Milk of choice (skim milk, almond milk, soymilk, etc)
15 drops Stevia Extract (to taste, optional)
1 scoop Chocolate Protein Powder
Put the oats, cocoa and erythritol into a large, microwave safe bowl. Pour enough milk (I usually use 3/4 cup) over the mixture and stir until you make a thick sludge (note: I like to cook the oatmeal into a cookie sort of thing for texture) Microwave for 2 minutes and 10-30 seconds (I have to stop the microwave after 1 minute and 30 seconds because the oatmeal tends to boil over and I don't feel like cleaning up chocolate sludge all over the microwave!)... add another 20-30 seconds if you like soft oatmeal, or 40-50 seconds longer if you like porridge. Mix the rest of the milk (about 1/4 cup) with the stevia and protein powder (the more the creamier!) in a glass with a spoon, stirring and pressing on the clumps until dissolved. Pour over the oatmeal and stir until all is incorporated.
Imagine you have your eyes closed and you are taking a bite of a sweet, apple pie. Then imagine opening your eyes to find a bowl of healthy baked oatmeal sitting in front of you. That is exactly what will happen if you try this recipe – you will be tasting apple pie, but seeing a healthy vegan alternative that you can eat for breakfast. You will only be getting 1 tablespoon of sweetener, which is a lot less than what would be in your typical slice of apple pie. The only negative thing about this recipe is that you have to wait for it to be done so that you can eat it!
1 cup rolled oats
1 tablespoon sucanat (or brown sugar)
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
1 cup almond milk
1 tablespoon flax seed
½ teaspoon vanilla
1 large apple, peeled and cubed
Preheat oven to 375˚. Peel large apple (or a couple small ones). Cube into ½” pieces at set aside. In a medium bowl, combine the oats, sucanat, baking powder, cinnamon, and salt, stir to combine. In a separate bowl, whisk to together remaining ingredients. Take two ramekins 4 or 5″ in size. Layer ½ of the apples in the bottom of each ramekin and follow with a half of the oat mixture in the bottom of each and pour a couple of tablespoons of the milk over the oats. Layer the remaining apples, oats, and finish by pouring remaining milk on top of each ramekin. Bake for 25-35 minutes until apples are bubbling and oats are browned on top. Serve with extra milk or sugar, depending on how you like your oatmeal.
The term overnight oatmeal refers to soaking your oats in a liquid overnight in the refrigerator to firm up. It will absorb all of the liquids and flavors added over the night, making it that much better. Overnight oats are perfect for the summer, because you don’t need to heat up the house at all and you can enjoy them cold. This oatmeal is based off of the orange creamsicle popsicles, and is very delicious just like they are. The addition of oranges is very unique in this oatmeal, but don’t knock it until you try it! There are also healthy fats in this recipe from the coconut and chia seeds, vitamins from the orange, and fiber from the oats.
1 orange, peeled & chopped
1/4 cup regular oats
2 tbsp chia seeds
2 tbsp coconut milk (the cream part from top of can)
1 cup non-dairy milk
1/4 tsp almond extract
maple syrup, to taste (optional)
Sweetened shredded coconut, to garnish
In a small bowl, mix together all of the ingredients except for the shredded coconut. Stir well and place in fridge overnight. In the morning sprinkle on sweetened coconut or other desired toppings.
You will not even be able to tell that you are eating a healthy breakfast when you eat these oatmeal recipes. Instead, you will think you’re taking a bite into a delicious dessert. There are absolutely no animal products in these recipes, so you can enjoy them while following your specific diet. What is your favorite healthy oatmeal addition?
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