This post may feature affiliate links. Please read our disclosure policy.
This simple vegan oatmeal will soon become your new go-to breakfast option! It’s packed to the brim with nutritious ingredients like rolled oats, banana, raisins, and flaxseed. Top it with options like creamy coconut yogurt, juicy blueberries, and toasted pecans. Time to start your day off right!
Table of Contents
❤️ Why you’ll love this recipe
- Quick: This recipe is ready in less than 10 minutes. It’s great for when you need to fuel up for a long day but are short on time.
- Healthy: It’s full of fiber, healthy fats, and protein. This breakfast option doesn’t just taste delicious, it’s nutritious too!
- Affordable: Only pantry staples are needed to make vegan oatmeal. We designed this recipe to be affordable so everyone can enjoy it.
- Customizable: When it comes to vegan oatmeal, the options are virtually limitless. Swap out the nuts, add different fruits, or make a chocolate version. Just don’t forget to let us know what changes you make in the comments so we can try it!
If you love dairy-free oatmeal, you should really check out our high-protein overnight oats, vegan baked oatmeal, and vegan granola.
🥣 The best vegan oatmeal
Vegan oatmeal has to be one of the most healthy, hearty, and satisfying breakfasts out there! This recipe features rolled oats, blueberries, and toasted nuts, creating a blueberry pie flavor that feels like dessert.
It’s studded with pieces of dried fruits all throughout. And thanks to mashed banana and maple syrup, each bite is creamy and perfectly sweet. This recipe is easy to make on the stovetop, and it can easily be customized if you don’t have the ingredients we’ve listed on hand.
Serve it warm with toppings like fruit, coconut yogurt, nuts, seeds, and more. In less than 10 minutes, you’ll end up with a breakfast that will keep you full and energized until lunch!
🛒 Ingredients & substitutions
- Soy milk: Adds a rich and creamy flavor and texture. We use plain, unsweetened soy milk, but feel free to use vanilla or sweetened if you prefer. You can also use cashew, oat, or almond milk.
- Rolled oats: Old-fashioned rolled oats provide an ideal balance between tender and chewy. You can use steel-cut oats, but they take much longer to cook.
- Banana: Provides natural sweetness and bulks the oatmeal up. It’s important that your bananas are very spotty for the best results. You can also try steamed and mashed sweet potato or pumpkin puree.
- Maple syrup: Make sure it’s 100% pure maple syrup (no Log Cabin here)! If you don’t have maple syrup, try agave, coconut nectar, or brown rice syrup.
- Cinnamon: Creates a warm, sweet, and spiced element. Ceylon cinnamon is best, both in terms of flavor and health benefits.
- Raisins: Adds bursts of plump, chewy, and juicy textures and flavors. Feel free to use other dried fruits like cranberries, chopped dates, prunes, or blueberries.
- Flaxseed: We love to throw in a spoonful of ground flaxseed to our oatmeal to thicken it slightly and add a dose of brain-healthy omega-3s. You can substitute chia seeds, or omit them altogether.
- Toppings: For a blueberry pie vibe, add simmered blueberries, toasted pecans, and coconut yogurt (homemade or store-bought).
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make vegan oatmeal
Step 1: Toast the pecans
Spread the pecans out in an even layer on a baking sheet, then toast them until they’re fragrant and lightly browned. Toasting them isn’t 100% necessary, but it does add a delicious flavor!
Step 2: Heat the blueberries
Stew the frozen (or fresh) blueberries in a small pot over medium-high with the lid on. You can simmer them for as long as you want, but we like a slightly thickened and jammy consistency.
Step 3: Start the oats
Bring the soy milk and water to a boil in a medium-sized saucepan. Add the rolled oats and turn the heat down to low-medium.
Roughly mash the banana (make sure it’s ripe) and mix it into the oat mixture along with the maple syrup, cinnamon, raisins, and ground flaxseed.
Step 4: Simmer the oats
Turn the heat down and cook the oats at a low simmer to prevent them from sticking to the bottom of the pan. If you prefer a thin oat consistency, cook them for about 5 minutes. If you like a thicker texture, cook them for a few minutes longer.
Step 5: Serve the bowls
Divide the oatmeal between bowls, then top it with blueberries, crumbled pecans, and coconut yogurt. Serve it immediately while it’s warm for the best texture. Happy eating!
If you have questions about making dairy-free oatmeal, check out our FAQs or leave a comment down below!
🫐 What to serve with vegan oatmeal
While we do love blueberries, pecans, and coconut yogurt, you can go crazy with toppings! Here are just a few of our favorite ideas for your vegan oatmeal:
- Strawberry or blueberry compote
- Sliced bananas
- Fresh strawberries, raspberries, or blackberries
- Dehydrated blueberries, strawberries, or raspberries
- Chopped pecans, almonds, peanuts, or walnuts
- Toasted coconut flakes
- Almond or peanut butter
- Tahini, pumpkin seed butter, or sun butter
- Chia seeds, flaxseeds, or hemp hearts
- Coconut yogurt or any dairy-free yogurt
- Your favorite plant milk
🌡️ Storage & reheating
If you have leftovers or want to prep vegan oatmeal ahead of time, follow these simple storage and reheating tips:
- Fridge: Once fully cooled, transfer the vegan oatmeal to an airtight container and keep it in the fridge for up to 3-4 days.
- Freezer: You can store oatmeal in the freezer for up to 1 month. Just keep it in a freezer-safe bag or container. It’s best to portion it out in single servings to make reheating it easier.
- Reheating: Reheat it on the stovetop or microwave when you’re ready to eat it again. We suggest adding a bit of milk to the pot on the stovetop or bowl in the microwave.
- Prep ahead: For an even quicker morning you can make this ahead of time and store it in the fridge or freezer for quick and easy breakfasts during the week.
♻️ Variations
- Chocolate: Add a tablespoon of cocoa powder and chocolate chips into the mix for a decadent dairy-free oatmeal.
- Apple cinnamon: Swap the raisins for diced apples, add a dash of vanilla extract, and some extra cinnamon.
- Pumpkin spice: Replace the banana with pumpkin puree and add a teaspoon of pumpkin pie spice.
- Lemon blueberry: Omit the raisins and add dried blueberries and lemon zest. Don’t forget the stewed blueberries on top!
- Savory: Try a savory version by removing the banana and maple syrup, then topping it with roasted vegetables, hummus, and salsa.
🧑🍳 Top tips
- Mash the banana well: Make sure to mash the banana thoroughly for an even distribution of flavor and textures throughout the bowl.
- Non-stick pot: It’s best to use a non-stick pot to prevent the oatmeal from sticking to the bottom.
- Adjust the consistency: Add more or less milk based on your oatmeal consistency preferences.
- Prevent overcooking: Watch the oatmeal closely since overcooking oatmeal results in a mushy texture.
💬 FAQ
Yes, you can use steel-cut oats instead of rolled oats. Just make sure to add more time to the cooking process since they take longer to soften.
Yes, you can use quick oats instead of rolled oats, but the texture won’t be quite the same. Since this recipe is already so quick, we suggest opting for rolled oats if you can.
Yes, you can use any type of plant milk like soy, cashew, almond, oat, pea, or hemp.
Yes, you can make this recipe without maple syrup. You can also try a low-calorie sweetener like stevia or monk fruit.
🍴 More breakfast recipes
If you enjoyed this vegan oatmeal recipe, check out more of our some more breakfast recipes like these:
- Mini Pancakes: Ditch regular pancakes and load up on silver dollar pancakes!
- Sourdough French Toast: Simple vegan French toast made with sourdough bread.
- Vegan Breakfast Casserole: A hearty, cheesy, and flavorful breakfast casserole made egg and dairy-free.
- Vegan Chilaquiles: Mexican breakfast featuring crispy chips and spicy salsa.
Best Vegan Oatmeal
Equipment
- Baking sheet
- Small saucepan
- Medium saucepan
Ingredients
Oatmeal
Toppings
- 1 cup frozen blueberries
- ¼ cup Coconut yogurt
- ¼ cup toasted pecans
Instructions
Pecans
- Preheat the oven or toaster oven to 350°F. Spread the pecans out in an even layer on a baking sheet. Toast for 7-10 minutes, or until fragrant and lightly browned.
Blueberries
- Heat the blueberries in a small pot over medium-high with the lid on. Once they have thawed, remove the lid and lower the heat to medium for 10 minutes, or until slightly thickened and jammy.
Oatmeal
- Bring the soy milk and water to a boil in a medium-sized saucepan. Add the rolled oats and turn the heat down to low-medium.
- Mash the banana and mix it into the oat mixture along with the maple syrup, cinnamon, raisins, and ground flaxseed.
- Turn the heat down to low and keep oats at a low simmer, stirring occasionally, for another 7-8 minutes, or until they reach your desired consistency.
- Divide the oatmeal between bowls, then top it with blueberries, crumbled pecans, and coconut yogurt. Serve immediately, or keep everything separate if you are prepping it ahead of time. Happy eating!
Notes
- Mash the banana well: Make sure to mash the banana thoroughly for an even distribution of flavor and textures throughout the bowl.
- Non-stick pot: It’s best to use a non-stick pot to prevent the oatmeal from sticking to the bottom.
- Adjust the consistency: Add more or less milk based on your oatmeal consistency preferences.
- Prevent overcooking: Watch the oatmeal closely since overcooking oatmeal results in a mushy texture.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Note: We’ve updated this post to include new information and helpful tips about the recipe.
