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Creamy vegan oatmeal uses oat milk (how meta!) or your favorite nondairy milk to add a little extra protein and really make this healthy breakfast creamy. We love to top it with heated frozen raspberries, flaxseed, peanut butter and maybe a little coconut if we’re feeling crazy.
Heating frozen berries in the microwave turns them into a delicious, syrupy oatmeal topping with no added sugar.
Meahwhile, at the airport…
There have been quite a few perks associated with our three years in London, but I don’t think any of them surpass our brief glimpse of the Virgin Atlantic Clubhouse at Heathrow airport. On our pre-move visit in 2011 to look at schools and apartments, we spent a few minutes there waiting for our flight back to New Jersey. If the clubhouse had a tube stop, the train announcement would say, “Alight here for free haircuts, poolside lounge, classic cocktails and all the sushi you can eat.” We didn’t know in advance how dapper it was, so we didn’t bake in four pre-flight hours at the airport that time. That was a mistake. I haven’t really forgiven us.
Luckily our return flight in August will give us a chance to make up for things. Although we’ll be traveling around Europe before returning to the states, I made sure our final flight would leave from Heathrow, and not early in the day like our usual layperson flights. A girl doesn’t like to be rushed when eating her weight in free sushi. I’m actually a little worried I might go all ironic goldfish and eat until I die.
Meh, I guess we’ll see
The best vegan oatmeal recipe
Behavior like that is the reason I need to eat responsible breakfasts on a regular basis. And yet the same instinct to throw myself in the direction of deliciousness applies at all meals. Hence this oatmeal.
The Gratzer-Cope conglomerate should really have our faces on the canister of oats — no offense to the Quaker — and not just because half the family has Quaker blood. We’ve each got our own oat style, from raw to slapdash to double-blind, placebo-controlled tested. (My mom makes oatmeal in the microwave and has all but patented a system where it bubbles up just shy of explosion and then magically nestles back down to perfection.) We each do oatmeal differently, but we all love it almost as much as I love free sushi, Champagne, and haircuts. This is the version I’ve been making recently. It’s no poolside lounge, but many a morning I’m happy to dive in just the same.
- 1 cup rolled oats
- 1 cup oat milk, soy milk, or other non-dairy milk of your choice
- 1 cup water
- 2 tablespoons good maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Fresh or frozen berries (see note)
- Peanut butter
- Ground flaxseed
- Unsweetened dessicated coconut
- Combine the oats, milk, water, maple syrup, vanilla, cinnamon, and nutmeg in a small pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook, stirring occasionally, for a few minutes, until the porridge is soft and a little thinner than you'd like it. It will thicken quickly as it cools.
- To serve, divide oatmeal between two bowls and top with berries, a spoonful of peanut butter, and a sprinkling of flaxseed and coconut.
I like to put a big handful or two of frozen berries into a bowl and heat them in the microwave until really syrupy (a couple of minutes on high power, depending on your microwave), then pour the syrup over my oatmeal. But regular old fresh or defrosted berries work beautifully, too.
Nutritional information for this recipe includes berries but not other toppings, since they vary widely.
Amount Per Serving: Calories: 268Total Fat: 2.3gCarbohydrates: 50.7gFiber: 9.1gProtein: 6.7g