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Here’s the very best vegan oatmeal recipe that we make every day, plant based with tasty peanut butter and jelly toppings!

Best Oatmeal
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What do you really eat? People ask us that a lot. Well, Alex and I have eaten every single recipe on this website! (And many more that don’t make the cut.) But today we wanted to share something we eat on a regular basis. I actually make this recipe every single day. And that is not hyperbole, friends! I really do. Why? This best oatmeal recipe tastes incredible. It’s vegan so it’s a plant based way to start the day. AND it is full of plant based protein so it is seriously filling: you’re literally full for hours after you eat it.

Got a pressure cooker? Go to Easy Instant Pot Oatmeal.

Vegan oatmeal

What makes this the best vegan oatmeal?

I know, oatmeal sounds deceptively easy to make. But it can come out too gummy, too bland, or take way to long. What’s the best way to make it at home? This is my soulmate breakfast, the recipe I have memorized and could make in my sleep. Here are the features of this best vegan oatmeal.

  • Perfect chewy texture. Take note! This recipe is not the typical creamy texture, or soupy or gummy. The texture is chewy, much like our Toasted Oatmeal. It will surprise you if you’re a creamy oatmeal person, but it will also make you never go back.
  • Toasted oats. The oats are toasted in coconut oil to bring out their nutty flavor. It’s got just a hint of cinnamon and just enough salt.
  • Totally vegan / plant based. We revamped our toasted oatmeal to remove the butter and milk. And guess what? It’s just as good.
  • Best oatmeal toppings. The very best topping is peanut butter, in our minds! It packs it with plant based protein (or any other nut butter). And we added another feature…keep reading!
PB&J oatmeal toppings

Why vegan oatmeal?

Oatmeal is a total powerhouse breakfast or lunch. (Honestly, I eat it for lunch most often!) Oats are packed with nutrients and protein. Plus, they’re easy to make vegan! Why do we care about vegan / plant based breakfasts? Well, we love eating mostly plant based recipes. And breakfast and lunch are a really easy place to do it! This best oatmeal recipe is a great way to dip your toe into plant based eating, if you’re looking to do so.

Want more? Try all our Best Oatmeal Recipes, like Peanut Butter Oatmeal, Easy Banana Oatmeal and more.

Best oatmeal

The best oatmeal toppings

It’s easy to use oatmeal toppings that are plant based, too! We topped this best oatmeal with our favorite toppings: all natural peanut butter and jelly! Here’s what we used, and a few more of our favorite toppings:

  • All natural peanut butter: Try to find a brand with no added sugar. Or make our Homemade Nut Butter!
  • Easy strawberry jam: This recipe is quick and easy to make, and results in a vegan jam that’s sweetened with maple syrup and a little tangy from lime zest. It’s SO good!
  • Other topping ideas: Roasted and salted pepitas, toasted almonds, walnuts, almond butter, cashew butter, berries, apple slices, plain yogurt sweetened with maple syrup

Oats nutrition

There are lots of great things about eating this vegan oatmeal recipe. According to the Harvard TH Chan School of Public Health, oats:

  • Are high in fiber
  • Can reduce the risk of heart disease
  • Can be helpful for weight control
Pan of oatmeal

This best oatmeal recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Best Oatmeal

Best Vegan Oatmeal Recipe

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 1x
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Here’s the very best vegan oatmeal recipe that we make every day, plant based with tasty peanut butter and jelly toppings!


  • ½ tablespoon refined coconut oil
  • 2 cups Old Fashioned rolled oats (do not use instant oats or steel cut oats)*
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • 1 ½ cups water
  • For toppings: All natural peanut butter or other nut butter, Easy Strawberry Jam


  1. Melt the coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
  2. Add the salt and cinnamon. Remove the pan from the heat and carefully pour in the water, adding the lid immediately since the water will spit. Give the pan a swirl. Allow to sit for 7 minutes.** Refrigerate leftovers for up to 1 week.


*Instant oats are too mushy for this recipe. Steel cut oats are completely different: go to our Instant Pot Steel Cut Oats or Baked Steel Cut Oats. Even within rolled oats brands there is some variation in texture: some come out more gummy vs. textured. So play with brands to find the oats you like best!

** To take to an office for breakfast or lunch, you can toast the oats ahead of time as in Step 1. Place them in a sealable container and add the cinnamon and salt. At the office, pour on boiling water, cover, and wait for 7 minutes.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Brunch

More vegan breakfast recipes

Looking for plant based ways to start the day? Here are a few more you might enjoy:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Justin McKay says:

    Are the ingredients portions accurate? I heated 1/2 T refined coconut oil and began adding oats, stopped at 1 C because 2 C oats seemed too much for so little oil. I’m thinking somewhere between 3/4 T to 1 T oil for every cup of oats.

    I also used too much salt (1/4 t instead of 1/8 t) oops. And my pan probably wasn’t hot enough (water definitely didn’t boil). Chef skills in-progress will try again. =)

    1. Alex Overhiser says:

      We like it with just a little bit of oil for toasting, you could certainly add more.

  2. Jill says:

    Hi there! Can the oats be toasted and cooled and then used for overnight oats? Or do they have to be cooked fully with the water?

    1. Alex Overhiser says:

      That should work! We haven’t tried it.

  3. Leslie N says:

    Hello! Is it dangerous to use unrefined coconut oil here instead of refined, due to the lower smoke point? Or is it just about the taste?
    Thank you!

    1. Alex Overhiser says:

      Hi! For this recipe it’s just about the taste. If you like the flavor you can use!

  4. Rhoda says:

    I love this. I’ll try it. Just want to ask if we can use/add almond milk instead of water. Thank you.

    1. Alex Overhiser says:

      Yes, that should work fine!

  5. Sbakes says:

    I have found I get a better texture with Aldi oats over Quaker. The Quaker Oats come out a bit gummy for me. Who knew???? Both are old-fashioned/long-cooking.

  6. Carly says:

    Can you batch cook this for the week or does it go off after a day? Thanks

    1. Sonja Overhiser says:

      You can batch cook it! I do every week, without fail :) It lasts about 1 week in the fridge. Thanks!

  7. Friedel says:

    Interesting method. I thought the oats were pretty plain when they finished cooking but the addition of peanut butter, jam and some toasted coconut lifts it way up. Thanks!

  8. LIZ says:

    Changed my life. I was a creamy oatmeal fanatic, but y’all converted me. I make this every. single. morning. Thank you for this recipe!

    1. Alex Overhiser says:

      Wow! So glad you love it too. :)

  9. Anonymous says:

    i’ve been looking for a recipe for this type of chunky/non-creamy oatmeal for sooo long i’m so excited to try it out!

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