Vegan Oatmeal Roundup!


Love all things oatmeal? You’ve come to the right place! In this Vegan Oatmeal Roundup you’ll get a big list of delicious oatmeal recipes to start your day!

VEGAN Oatmeal Roundup

Over the years I’ve created lots of oatmeal recipes for my coaching clients that have gotten buried in my files. This Vegan Oatmeal Roundup post is a way to house them all in one place and hopefully become an awesome resource for your oatmeal breakfast needs. Muwah!

Benefits of oatmeal

Some people might say oatmeal is old news. I’m not going for trendy here – I’m going for tried and true traditional. There are so many benefits of oatmeal, we shouldn’t toss it aside since it’s not in fashion right now. 

Oatmeal has been proven to lower cholesterol and be a source of slow burning carbohydrates that will help regulate blood sugar and keep you fuller longer. 

Types of oatmeal

The very best type of oats to eat are oat groats, they’re the least processed, slowest cooking form.

Next up, steel cut oats. Again, a less processed version and slower cooking – yet still delicious.

Rolled oats – most versatile. Tasty and easy to cook. It can be used for so many recipes – from morning oats to desserts to even filling for burgers when given a quick pulse in the blender.

Instant oats – not recommended for daily consumption because they tend to be more processed and filled with sugar. They’ll cause your blood sugar to spike more than the slower burning carbohydrates above. 

Learn more at my favorite website for health breakdown of foods – World’s Healthiest Foods


Ginger-Peach Baked Oatmeal

Hearty baked oats, fresh fruit and delicious spices.

Vegan Oatmeal Roundup - Ginger Peach Baked Oatmeal

2 Servings

Ingredients

1 cup frozen sliced peaches
1 pc crystallized ginger, chopped
1 cup Westsoy unsweetened soy milk
3/4 cup rolled oats
1/8 tsp nutmeg
1/8 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp sea salt
1 capful vanilla
1/2 cup fresh raspberries
Coconut palm nectar

Extra virgin olive oil spray

Directions

1. Preheat the oven to 375 degrees.

2. Prepare a small baking dish with EVOO spray and layer the peaches, crystallized ginger, oats, soy milk, spices and vanilla.  Cover and bake for 25 minutes.  

3. Top with fresh raspberries and coconut palm nectar.


Blueberry-Banana Baked Oatmeal

A classic combo of blueberries and bananas – you can’t go wrong with this!

Vegan Oatmeal Roundup - Blueberry Banana Baked Oatmeal

Serves 2

Ingredients

3/4 cup rolled oats
1 cup vanilla unsweetened soy (or other non-dairy) milk
3/4 cup frozen blueberries
1/2 banana chopped
Sea salt, to taste
Cinnamon, to taste
1 tsp vanilla
Extra virgin olive oil spray
Coconut nectar, to taste

Directions

1. Preheat your oven to 375 degrees and prep a small baking dish with EVOO spray.

2. Lay your fruit on the bottom of the dish and then spread your oats over the fruit evenly.  Pour in your soy milk and sprinkle the salt and cinnamon and pour the vanilla over.  

3. Cover and bake 20 minutes.  

4. Top with coconut nectar.


Pumpkin Vanilla Oatmeal

A creamy mixture of yogurt and oatmeal for a belly filling punch of fiber and protein. 

Vegan Oatmeal Roundup - Cinnamon Swirl

Serves 1

Ingredients

1/2 cup cooked rolled oats (use gluten free oats for gluten allergies)
1/3 cup non-dairy vanilla yogurt
2 Tbsp Pumpkin Butter, such as Grandma Hoerner’s
1 dash stevia
Sprinkle of cinnamon

Directions

1. Layer oats, yogurt, cinnamon, stevia and pumpkin butter.

2. Swirl to mix.


Banana-Raisin Overnight Oatmeal 

This one is great for picky toddlers who don’t like the consistency of oatmeal which can be fairly coarse.  (The ingredients specified are dairy, gluten, soy and egg free.)  My little one eats her portion and then yells “MORE! MORE! MORE!” 

Vegan Oatmeal Roundup - Banana Raisin
2-3 Servings

Ingredients

1/2 cup rolled oats
3/4 cup rice milk
1/2 ripe banana, mashed
handful of golden raisins

Directions

1. In a magic bullet or blender, grind the oat to a fine consistency.  Mash the banana in a plastic food storage container then add the oats, rice milk and raisins and stir well.  

2. Leave the oats overnight the refrigerator.  When ready to eat, transfer desired amount to a non-plastic microwave safe dish and heat for about 1 minute and stir.    

**you may need to add additional rice milk to smooth out the consistency after heating.


Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

Serves 1

Ingredients

Organic canola cooking spray
1/4 cup steel cut oats, I used Bob’s Red Mill Gluten Free Steel Cut Oats
1/8 tsp cinnamon
1/8 tsp kosher salt
1 tsp vanilla
1/2 cup vanilla unsweet almond milk, I used Almond Breeze
1-2 Tbsp Organic non-dairy French Vanilla Yogurt

Directions

1. Spray a small baking ramekin with cooking spray. Place the blueberries in the bottom.

2. In a small dish mix the oats through the almond milk and pour on top of the blueberries.

3. Bake in a preheated oven or toaster oven at 400F, uncovered, for 30-35 minutes.

4. Top with dollop of yogurt.


Baked Peanut-Butter-Banana Steel Cut Oats

Baked Peanut-Butter-Banana Steel Cut Oats

Serves 1

Ingredients

Organic canola cooking spray
1/4 cup steel cut oats
1/8 tsp cinnamon
1/8 tsp kosher salt
1/2 Tbsp PB2 (optional)
1 tsp vanilla
1/2 cup vanilla unsweet almond milk
1/2 banana, sliced thinly
1Tbsp peanut butter

Directions

1. Spray a small baking ramekin with cooking spray. Layer half the bananas on the bottom.

2. In a small dish mix the oats through the almond milk and pour on top of the bananas.

3. Bake in a preheated oven or toaster oven at 400F, uncovered, for 30-35 minutes.

4. Top with remaining bananas and dollop of peanut butter.


I hope you enjoyed this Vegan Oatmeal Roundup!


Your turn:

What’s your favorite way to enjoy oatmeal. Leave a comment below!


Get started on your road to vegan, vegetarian or plant-based eating. Get a free cookbook and 2 week meal planner here.

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dawnhutchins

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.

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