This cinnamon oatmeal is one of those simple, comforting breakfasts I love making when I want something wholesome without any fuss. With quick-cooking rolled oats, your favorite plant-based milk, and a drizzle of date syrup, you have a serving ready in just 9 minutes. I love it freshly made, with an extra dusting of cinnamon on top for that lovely warm aroma.
The secret to this oatmeal is using fine rolled oats that hydrate gently as they sit, yielding a wonderfully creamy texture. If you're craving a hot bowl of porridge to start your day, this combination requires very few ingredients and needs no fancy toppings to be absolutely delicious.
To switch up your morning routine, try my Chilled Cinnamon Oatmeal and my Cold Rice Pudding-Style Oatmeal, two wonderful options when you're in the mood for something cool and refreshing.
Yes, store it in an airtight container in the refrigerator and enjoy it within 1-2 days. It thickens as it sits, so add a splash of plant-based milk when reheating and stir well to restore its creamy texture.
You can, but the texture will be much smoother and the ratios may need adjusting, as this recipe is designed for rolled oats. If using oat flour, whisk it into the cold plant-based milk first and stir continuously while cooking to prevent lumps.
Use certified gluten-free rolled oats and double-check the labels on your plant-based milk and any other ingredients. Regular oats can often have cross-contamination with gluten-containing grains.
Breakfast
Breakfast
Breakfast
Breakfast
Breakfast
Breakfast
Breakfast
Breakfast
