Autumn Oatmeal
This autumn oatmeal recipe is filled with warm fall spices and cooks in just 10 minutes!
Oatmeal is one of my all-time favorite foods. It takes me back to being a kid when my mom would make us oatmeal for breakfast on weekend mornings. Her oatmeal contained a magical blend of milk, cinnamon and brown sugar that I’m still trying to replicate to this day, but I would say that my vegan autumn oatmeal comes pretty close! This vegan oatmeal recipe has been my go-to since the weather has gotten cooler and autumn is officially rolling in. And what’s better than a bowl of warm oatmeal during a cold fall day?
Oatmeal is one of those breakfasts that makes some people nervous because it can be easy to mess up. Like rice, oatmeal has to be made with a perfect proportion of grain + liquid so that it doesn’t come out too mushy or too watery. This recipe, in my opinion, reaches that coveted balance between the two - this vegan oatmeal has a light bite that’s not pure goop, but it’s still soft enough to scoop up in a spoon. The spices and coconut sugar in this oatmeal recipe also create a nice flavor combination that’s oh-so appropriate for fall, or anytime of year, really.
So let’s get to it!
WHAT ARE THE INGREDIENTS FOR THIS AUTUMN OATMEAL?
This vegan autumn oatmeal recipe requires a few kitchen staples, as well as some uniquely autumn flavors that make this oatmeal so delicious:
Old-fashioned oats
Non-dairy milk (I use almond)
Chunk of fresh ginger (sub: 1 tsp powdered ginger)
Cinnamon stick (sub: 1 tsp powdered cinnamon)
Coconut sugar
Vanilla extract
Nutmeg, cloves, and a pinch of salt!
Note: I recommend using a medium pot for this recipe as the oatmeal tends to boil upward!
HOW DO YOU MAKE THIS OATMEAL?
It’s easy! Start by adding the ginger and cinnamon to a medium pot. Pour in the milk, and bring to a simmer. Steeping the spices in the milk extracts all of their wonderful flavors! Next, add in the sugar and vanilla right when the milk starts to simmer.
Pour in the oatmeal and cook again for about 5 minutes. Now, your oatmeal is ready! I like to add pinches of nutmeg and cloves at the end to really highlight those flavors.
Top the oatmeal with fruit, nut butter, shredded coconut, whatever your heart desires!
DOES IT REALLY ONLY TAKE 10 MINUTES?
Yup! It takes about five minutes to bring the milk to a simmer, and another five minutes for the oats to cook after they’re added to the milk. That’s it!
RECIPE
Prep Time: 5 mins / Cook Time: 10 mins / Yield: 2 servings
INGREDIENTS
2 c non-dairy milk (I use almond)
1” chunk fresh ginger (sub: 1 tsp powdered ginger)
1 cinnamon stick (sub: 1 tsp powdered cinnamon)
1 1/2 tbsp coconut sugar
1 tsp vanilla extract
1 c old-fashioned oats
pinch of nutmeg, cloves, and salt
DIRECTIONS
Simmer the milk, ginger, and cinnamon stick together in a medium pot over medium heat, about 5 minutes.
Add the coconut sugar and vanilla extract. Stir until the sugar dissolves.
Add the oats and bring back to a simmer, cooking for about 5 minutes, stirring occasionally.
Remove the pot from heat. Fish out the cinnamon stick and ginger chunk, if using.
Add a pinch of nutmeg, cloves, salt, and stir again. Divide between two bowls and top with fruit to serve.