Here’s the very best vegan oatmeal recipe that we make every day, plant based with tasty peanut butter and jelly toppings!
- 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.
- 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
Keywords: Best Oatmeal, Vegan Oatmeal, Oatmeal Toppings