I went through a phase of putting almond butter in everything, and this oatmeal is the recipe that survived the phase. Rolled oats cooked in rice milk until fluffy, then stirred with maple syrup, almond butter, cinnamon, salt, and the scrapings of a vanilla bean. The almond butter melts into the warm oats and turns them rich and slightly nutty without any dairy.
The vanilla bean is what lifts this from ordinary oatmeal. The tiny black seeds distributed through the porridge give each spoonful a fragrance that vanilla extract cannot match. I buy them in bulk and keep them in the freezer. One bean lasts two bowls. This is the oatmeal that made me stop looking for a better version.
How to Make Vegan Almond Butter Oatmeal
Cook Until Fluffy, Not Gluey
Combine rolled oats and rice milk in a small pan over medium heat. Cook for 5-6 minutes, stirring occasionally, until the milk is almost absorbed and the oats are soft. Pull it off the heat while there is still a little liquid left. The oats absorb it as they rest.
Overcooking makes the oats gluey. You want them to hold their shape slightly, not dissolve into paste.
Stir the Good Things In
Add the maple syrup, almond butter, cinnamon, salt, and vanilla bean seeds. Stir for 2 more minutes over low heat. The almond butter should be fully incorporated, with no streaks visible. Taste. Adjust maple syrup and cinnamon to your preference.
Vegan Almond Butter Oatmeal
- Total Time: 14 minutes
- Yield: Serves 2
- Diet: Vegan
Description
Creamy, comforting, and completely vegan. This almond butter oatmeal is perfect for a cozy breakfast or a healthy side dish.
Ingredients
- 10 tbsp rolled oats
- 2.5 cups (592 ml) rice milk
- 6 tsp maple syrup
- 4 tsp almond butter
- 0.5 tsp cinnamon
- 1 vanilla bean
- pinch of salt
Instructions
- In a small pan over medium heat, cook rolled oats with rice milk until the milk is almost absorbed and the oats are fluffy (5-6 minutes).
- Add maple syrup, cinnamon, salt, and vanilla. Cook for 2 minutes.
- Stir in the almond butter and cook for another 5 minutes, until creamy.
Notes
- For a richer flavor, use almond milk instead of rice milk.
- If you don’t have a vanilla bean, substitute 1 teaspoon of vanilla extract.
- To make it ahead, prepare the oatmeal and store it in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 2 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
Frequently Asked Questions
Can I use regular milk?
Yes. Rice milk keeps it vegan, but oat milk, almond milk, or cow’s milk all work. Rice milk is thinner, so if you use a thicker milk, add a bit more to keep the oats from drying out.
Can I use vanilla extract instead of a vanilla bean?
Yes, half a teaspoon works. You lose the visual flecks and some fragrance, but the flavour is close. Add it at the end, not during cooking.
How do I store leftover oatmeal?
Refrigerate in a sealed container for up to 3 days. Reheat with extra rice milk on the stove or microwave. It thickens noticeably when cold.
If You Liked This Recipe, You’ll Love These
- Almond and Cookie Butter Oatmeal Protein Shake
- Almond Butter and Raspberry Breakfast Tarts
- Blueberry and Almond Breakfast Oat Bars
- Blueberry Almond Oatmeal Muffins
Zita, made this twice already.
It taste good. I didn’t have vanilla bean so I just added a few drops of vanilla extract and I made it with almond milk. I like my oatmeal to be sweeter so I also added a little sugar after it was made.