Vegan Dairy-Free Oatmeal with Berries and Maple

How to Make Vegan Dairy-Free Oatmeal with Berries and Maple

1. 1

   Step 1: Combine oats and liquids

   In a medium saucepan, combine the rolled oats, plant milk, water and a pinch of salt. Give everything a quick stir to distribute the oats and prevent scorching.

   For this step

   • 1 cuprolled old-fashioned oats
   • 2 cupsunsweetened plant milk (almond, oat, soy, etc.)
   • 1/2 cupwater
   • a pinchfine sea salt
   
2. 2

   Step 2: Bring to a gentle simmer and cook

   Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and cook for 5–7 minutes, stirring every 30 seconds, until the oats have softened and the mixture is creamy.
   
3. 3

   Step 3: Finish with chia and vanilla

   Remove the pan from the heat and stir in the vanilla extract and chia seeds. Let the oatmeal sit off the heat for 1–2 minutes; the chia will absorb a little liquid and thicken the porridge further.

   For this step

   • 1 teaspoonvanilla extract
   • 1 tablespoonchia seeds
   
4. 4

   Step 4: Sweeten and top

   Divide the oatmeal between two bowls and drizzle each with maple syrup (or agave) to taste. Top with mixed berries and sliced almonds, adding extra plant milk if you prefer a looser texture.

   For this step

   • 2 tablespoonspure maple syrup (or agave nectar)
   • 1 cupmixed berries (fresh or frozen)
   • 2 tablespoonssliced almonds (optional topping)
   
5. 5

   Step 5: Serve and store any leftovers

   Serve warm immediately. Leftovers keep covered in the refrigerator for up to 3 days — reheat gently on the stovetop with a splash of plant milk and stir to restore creaminess.
   

1. In a medium saucepan, combine the rolled oats, plant milk, water and a pinch of salt. Give everything a quick stir to distribute the oats and prevent scorching.
2. Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and cook for 5–7 minutes, stirring every 30 seconds, until the oats have softened and the mixture is creamy.
3. Remove the pan from the heat and stir in the vanilla extract and chia seeds. Let the oatmeal sit off the heat for 1–2 minutes; the chia will absorb a little liquid and thicken the porridge further.
4. Divide the oatmeal between two bowls and drizzle each with maple syrup (or agave) to taste. Top with mixed berries and sliced almonds, adding extra plant milk if you prefer a looser texture.
5. Serve warm immediately. Leftovers keep covered in the refrigerator for up to 3 days — reheat gently on the stovetop with a splash of plant milk and stir to restore creaminess.