Here at the PUL headquarters, we've been enjoying this oatmeal for nearly every breakfast of late. It has everything you could possible want from an oatmeal:
+ creamy (from the peanut butter, plant-milk, and cooked bananas)
+ fresh (from the flavourful berries)
+ crunchy (from the nutritious seeds)
+ filling (from the fibre-rich rolled oats)
Plus you can change up the berries, nut butter or seeds to your liking each morning. Can't go wrong with this one.
The bananas are the star of the show here. Cooking the oatmeal along with the bananas gives it a creamy, fluffy texture that a traditional oatmeal can't beat. As they soften, the banana slices turn into little marshmallow bites mixed into the oatmeal.
Spotlight on Rolled Oats: aka "old-fashioned oats". To make rolled oats, whole oats are toasted, hulled, steamed and finally flattened with big rollers. They are considered a whole grain and are a wonderful source of fibre. Most mueslis and granolas are made from rolled oats. Check out our granola recipes here!
Watch How To Make It Here
This recipe starts at 0:34
Classic Comforting Oatmeal
▸ ▹ Vegan, gluten-free
Yield: approx. 2.5 cups (about 2-3 servings)
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
1 cup (90g) rolled oats (GF if desired)*
2 cups (500mL) plant-based milk**
3/4 tsp cinnamon
1/8 tsp pumpkin pie spice (optional)
2 medium bananas, sliced
2 Tbsp (30g) ground flaxseeds
1/2 tsp pure vanilla extract
1-2 Tbsp (15-30mL) nut butter (I used peanut butter)
1 cup (85g) frozen raspberries, stewed
Sprinkle of pumpkin seeds
Sprinkle of chia seeds
Sprinkle of hemp seeds
To a medium pot on high heat, add the oats, milk, cinnamon, pumpkin pie spice and one of the bananas. Bring to a boil, then reduce to a simmer for 8 minutes, stirring on occasion. Note: the milk can boil over if too hot, so keep close and reduce the heat if needed.
Add the other banana and flaxseeds, cooking for another 2-5 minutes. Note: the porridge will thicken as the flaxseeds gel. The first banana should be almost completely dissolved in the oatmeal, making it creamy, while the second banana provides the oatmeal with some texture and naturally sweetens.
At the end, add the vanilla extract and remove from the heat. Add more milk or water if you like it thinner, or cook for another couple minutes longer if you like it thicker. Add toppings and enjoy!
*Variations: to use steel-cut oats instead, simply soak 2/3 cup overnight and drain. Then cook with the same instructions.
Nutrition tip: aim to use a calcium-fortified plant milk (one that offers approximately 120 mg calcium per 100 mL serving).
Did You Try This Recipe?
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