Vegan Oatmeal with Almond Butter Recipe
A creamy vegan oatmeal swirled with almond butter and topped with berries or seeds for a nutrient-rich, energizing breakfast.
Ingredients
- Rolled oats — 1 cup
- Almond milk unsweetened — 1¾ cups
- Chia seeds — 1 tablespoon
- Almond butter — 2 tablespoons
- Maple syrup or agave — 1 teaspoon optional for extra sweetness
- Vanilla extract — ¼ teaspoon
- Pinch of salt
Toppings (choose any):
- Fresh or frozen berries — ½ cup
- Hemp seeds or flaxseed — 1 tablespoon
- Ground cinnamon — sprinkle
Instructions
- In saucepan, combine oats, almond milk, chia seeds, vanilla, and a pinch of salt.
- Bring to a gentle boil over medium heat, stirring occasionally.
- Reduce heat to low; simmer 4–5 minutes until oats absorb most liquid.
- Divide oatmeal into two bowls.
- Swirl 1 tablespoon almond butter into each bowl.
- Drizzle maple syrup if using.
- Top with berries, seeds, and cinnamon.
- Serve immediately and dig in.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14 g
- Saturated Fat: 1.5 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 8 g
Vitamins and Minerals (Per Serving)
- Calcium: 20%
- Iron: 15%
- Magnesium: 18%
- Vitamin E: 12%
- Vitamin A: 6%
Additional Notes/Tips
- Swap almond milk for oat milk for extra creaminess.
- Stir in mashed banana or pumpkin puree for variety.
- Prep oats the night before for an even quicker morning.
- Toast seeds lightly to boost their nuttiness.
- Store leftover oatmeal in fridge; reheat with splash of plant milk.
Enjoy this sassy, satisfying vegan oatmeal with almond butter—your new go-to power breakfast without any animal drama.