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–+ servings
Vegan oatmeal in a bowl.

Best Vegan Oatmeal

Justine Drosdovech
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 487 kcal

Equipment

  • Baking sheet
  • Small saucepan
  • Medium saucepan

Ingredients
 

US Customary - Metric

Oatmeal

  • 1 cup soy milk
  • 1 cup water
  • 1 cup rolled oats
  • ½ medium banana, mashed
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • ¼ cup raisins
  • 1 tablespoon ground flaxseed

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

Serving: 1serving | Calories: 487kcal | Carbohydrates: 75g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 63mg | Potassium: 278mg | Fiber: 10g | Sugar: 37g | Vitamin A: 390IU | Vitamin C: 5.4mg | Calcium: 310mg | Iron: 1.6mg
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