Creamy Vegan Oatmeal with Almond Milk, Chia and Berries
A creamy stovetop bowl of rolled oats simmered in unsweetened almond milk, thickened with chia seeds, sweetened with maple syrup and topped with fresh berries. Ready in about 15 minutes with no dairy.
- Prep
- 5 min
- Cook
- 10 min
- Wait
- 3 min
- Total
- 18 min
- Makes
- 2 generous bowls (about 1¼ cups / 300 g each)
Steps
Before you start
- Use old-fashioned rolled oats, not instant or steel-cut; cooking times and liquid amounts here are for rolled oats.
- Rinse and dry the berries, and hull and halve strawberries if using, before you start cooking.
- Stay near the stove: oat milk-based porridge can boil over quickly once it reaches a simmer.
Combine liquids and oats
- In a 2-quart (2 L) saucepan, combine the almond milk, water, rolled oats, chia seeds and salt.
- Stir well so the chia seeds do not clump on the bottom.
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Ready when: Oats and seeds are evenly suspended in the liquid.
Tip: Shake the almond milk carton first; the solids settle and can make the porridge uneven.
Bring to a simmer
- Set the pan over medium heat.
- Stir every 30 seconds or so until small bubbles appear around the edges and the surface barely trembles, about 3 minutes.
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Ready when: Gentle bubbles at the edges and the liquid begins to look slightly thicker.
Tip: Do not walk away; almond milk can foam and boil over.
Simmer until creamy
- Reduce the heat to medium-low.
- Cook for 5 to 6 minutes, stirring every minute and scraping the bottom, until the oats are tender but still slightly chewy and the mixture is thick and creamy.
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Ready when: A spoon dragged across the bottom leaves a trail that slowly fills back in; oats are tender with a slight bite.
Tip: The porridge thickens further as it rests, so stop while it is still a little loose.
Flavor and rest
- Remove the pan from the heat.
- Stir in the maple syrup, vanilla and cinnamon, if using.
- Cover and let stand for 3 minutes so the chia seeds finish swelling and the oatmeal thickens.
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Ready when: Oatmeal is thick, spoonable and glossy.
Tip: If it gets too thick, stir in a splash of almond milk or hot water.
Top and serve
- Divide the oatmeal between 2 bowls.
- Top each with half of the berries and drizzle with a little extra maple syrup if you like.
- Serve immediately while hot.
Good to know
Tips
- Toasting the dry oats in the saucepan over medium heat for 2 minutes before adding liquid gives a nuttier flavor.
- For a thinner porridge, add an extra ¼ cup (60 ml) almond milk; for thicker, cook an extra minute.
- Check that your almond milk and oats are labeled vegan and, if needed, gluten-free certified.
- Add the salt even though it is a small pinch; it sharpens the sweetness and nutty flavor.
Make ahead
Cook the oatmeal through step 4, cool completely, and refrigerate in an airtight container for up to 4 days. Add berries just before serving.
Storage & reheating
Room temperature: serve right away; do not leave out more than 2 hours. Fridge: up to 4 days in an airtight container (without berries). Freezer: up to 2 months in individual portions. Reheat in a saucepan or microwave with 2 to 4 tablespoons almond milk or water per portion, stirring, until steaming hot.
Substitutions
- unsweetened almond milk → unsweetened soy milk or oat milk. Same amount; soy gives a slightly higher-protein, creamier result.
- pure maple syrup → agave nectar or date syrup. Use the same amount; adjust to taste.
- chia seeds → ground flaxseed. Use 2 tablespoons; the porridge will be slightly nuttier and a bit less thick.
- mixed fresh berries → sliced banana or diced apple. Use about 1 cup; for apple, sprinkle with extra cinnamon.
