Cinnamon Oatmeal Bowl with Blueberries, Banana and Almonds | Easy Vegan Breakfast Idea

Cinnamon Oatmeal Bowl with Blueberries, Banana and Almonds | Easy Vegan Breakfast Idea

Cinnamon Oatmeal Bowl with Blueberries, Banana and Almonds Recipe

This Cinnamon Oatmeal Bowl is a simple stovetop breakfast with creamy oats, sliced banana, fresh blueberries and whole almonds. A little cinnamon, vanilla and maple syrup give the oatmeal warm flavor, while the fruit and nuts add color, texture and enough sweetness to keep the bowl fresh and satisfying.

Servings: 2 | Prep Time: 10 minutes | Cook Time: 8 to 10 minutes

Ingredients

For the Oatmeal

• 1 cup (90 g.) rolled oats

• 1 ¾ cups (420 ml.) unsweetened plain oat milk or almond milk

• ½ cup (120 ml.) water

• 1 tbsp. (15 ml.) maple syrup, plus more to taste

• ½ tsp. ground cinnamon

• ½ tsp. vanilla extract

• ¼ tsp. fine sea salt

For Serving

• 1 banana, sliced

• ½ cup (75 g.) fresh blueberries

• ¼ cup (35 g.) whole raw or roasted almonds

• Extra maple syrup, optional

• Extra ground cinnamon, optional

Directions

1. Add the rolled oats, oat milk, water, maple syrup, cinnamon, vanilla and salt to a medium saucepan.

2. Bring to a gentle simmer over medium heat, stirring often.

3. Reduce the heat to medium-low and cook for 6 to 8 minutes, stirring frequently, until the oats are creamy and thick but still spoonable.

4. If the oatmeal becomes too thick before the oats are fully cooked, add more oat milk or water 1 tbsp. (15 ml.) at a time.

5. Taste and adjust with a little more maple syrup or cinnamon, if desired.

6. Divide the oatmeal between 2 bowls.

7. Arrange the banana slices along one side of each bowl. Spoon the blueberries into the center and scatter the almonds around the fruit.

8. Finish with a small drizzle of maple syrup or a light dusting of cinnamon, if using. Serve warm.

Make It Yours

• For a more filling bowl, stir 1 tbsp. (8 g.) ground flaxseed or 1 tbsp. (12 g.) chia seeds into the oats while they cook.

• For more fruit, add diced apple, sliced strawberries or raspberries with the toppings.

• For extra richness, replace ½ cup (120 ml.) of the oat milk with canned light coconut milk.

• For more crunch, use toasted almonds or add 2 tbsp. (15 g.) chopped walnuts, pecans or pumpkin seeds.

Kitchen Notes

• Rolled oats create the rustic, creamy texture shown in the bowl. Quick oats will be softer and less defined, while steel-cut oats need a longer cooking time and more liquid.

• Add the banana, blueberries and almonds after cooking so the toppings stay distinct and the fruit keeps its fresh look.

• The oatmeal should be thick enough to hold the toppings on the surface, but not dry. A small splash of oat milk can loosen it just before serving.

Pairs Well With

Serve this oatmeal with hot coffee, green tea, a small smoothie, avocado toast, coconut yogurt, fresh orange slices or a side of roasted breakfast potatoes.