This healthy vegan oatmeal recipe is packed with flavor and comes with optional add-ins and toppings!Try adding in some protein powder, or top with maple syrup and almonds. The sky is the limit when you have all these yummy options!Special Tip: I like use unsweetened almond ,milk in this recipe. But sweetened, vanilla or your favorite soy, oat, or refrigerated coconut milk will work too.
2cupsunsweetened almond milkor use soy, coconut, or oat milk
1cupold-fashioned oatmeal(get gluten-free for a GF recipe)
1teaspoonvanilla extract
½cupblueberries*fresh is best
2teaspoonslemon zest
Optional Toppings:
2tablespoonschopped almonds
2tablespoonschopped walnuts
1bananasliced
1teaspoonmaple syrup
Optional Add-Ins:
1scoop plant based vanilla protein**(add in with oats)
¼cupquinoa**(add in with oats)
1tablespoonchia seeds(add in with oats)
Instructions
In a small sauce pan combine the almond milk, oatmeal, and vanilla, cover and heat on low.
Cook until all the milk is absorbed about 15-20 minutes.
Add in the lemon zest and 1/2 of the blueberries and mix together.
Scoop into two bowls, and top with remaining blueberries and desired toppings.
*Special Tip: If you only have frozen blueberries that is ok too. Just pop them in the microwave or soak in hot water. Dried blueberries can be used too, add them in with the vanilla and lemon zest to plump them up while cooking.
**Special Tip: If adding in protein powder or quinoa, you will need about 1/4 cup more liquid. Choose water or more plant based milk. (Each protein powder is a little different, if your oats are too sticky, you can always add more liquid)