Easy Maple Oatmeal Porridge (Gluten-Free, Vegan)

Cold Mornings Call for A Warm Bowl of Comfort

It’s winter time, and as the days get chillier and we pile on the sweaters, there’s nothing more cozy or comforting than waking up to a warm bowl of porridge.

Some of our favorite healthy breakfasts include:

• Creamy Breakfast Polenta (Gluten-Free, Vegan)
• Easy Buckwheat Porridge (Gluten-Free, Vegan)
• Creamy Millet Porridge (Gluten-Free, Vegan)
• 5-Minute Quinoa Porridge (Gluten-Free, Vegan)

Oatmeal for Starting Your Mornings

I made this incredibly easy maple oatmeal the other day, something so simple but that brings such an undeniably deep amount of comfort in every spoonful.

(Because, who doesn’t love oatmeal? It works great as these gluten-free oatmeal cookies, and you’ll love them even more in this oatmeal porridge!)

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this easy maple oatmeal porridge are easily accessible at your local grocery store (nothing fancy required).
• Super Easy to Make: Incredible easy to bring together, this is a great breakfast you’ll be making on repeat. Anytime, any day.
• Amazing Texture: With a smooth and creamy texture, this oatmeal porridge is as cozy as you can get!
• Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this oatmeal porridge is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free or vegan diet can enjoy it without worries.

Ingredients + Recipe Notes/Substitutions:

Here’s an overview of the ingredients required for this easy maple oatmeal porridge recipe.

(For exact measurements and quantities and full list of ingredients, please scroll down to the recipe card at the bottom of the post.)

• Water: You can either use filtered water or potable tap water.
• Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you also use any other non-dairy milk (such as cashew milk, tigernut milk, rice milk, soy milk). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
• Oats: Since oats are usually processed in the same facilities as gluten-containing grains such as wheat, make sure you use certified gluten-free oats if you are Celiac or gluten-intolerant.
• Maple Syrup: I love the taste of pure maple syrup and that it’s a natural sweetener. You can also use other natural sweeteners if you prefer (such as agave nectar or honey you are not vegan). If you are diabetic or insulin-resistant, I strongly recommend that you use Lakanto monkfruit sweetener maple-flavored syrup (a maple syrup replacement with a low glycemic index).
• Fruit: I used fresh peach slices in this easy recipe, but go ahead and use other fresh fruit that you have available (think fresh berries, apples, kiwi, mangoes etc.).
• Granola/Nuts: I like topping this maple oatmeal with gluten-free granola or unsalted chopped nuts (such as walnuts, almonds, hazelnuts, cashews) for added crunch and a contrast in texture. Totally optional, but strongly recommended!

How to Make Maple Oatmeal (Step by Step)

1. Bring Liquids to Boil

In a medium pot, bring the water and almond milk to a boil.

2. Add in Oats

Once liquids start to boil, combine oats with the liquids and reduce heat to low.

3. Cook Until Thick

Let oats cook for 5 to 10 minutes, stirring every once in a while until the oatmeal achieves the consistency you like.

4. Garnish

Divide oatmeal equally into two bowls, and top the oatmeal with fresh fruit and granola.

5. Drizzle Maple Syrup and Serve

Drizzle 1 to 2 tablespoons of maple syrup over each bowl of oatmeal before serving.

Dish by Dish Tips/Tricks:

• Double or Triple Recipe: This recipe makes 2 servings, and you can easily double or triple the recipe to make more so you can reheat them over the next few days (and have breakfast ready anytime)!
• Oats: You can use either traditional old-fashioned oats or quick cooking oats. Just note that the latter will require less cooking time. IMPORTANT NOTE: Since oats are usually processed in the same facilities as gluten-containing grains such as wheat, make sure you use certified gluten-free oats if you are Celiac or gluten-intolerant.
• Eat Warm or Cold: During the cold seasons, this homemade maple oatmeal is best eaten warm, but if you’re making it in the summer, feel free to eat it cold from the fridge!
• For More Fall Flavor: Feel free to sprinkle a dash of cinnamon powder for extra fall flavor!
• Use Any Fruit You Like: I used fresh peach slices in this recipe, but go ahead and use other fresh fruit that you have available (think fresh berries, apples, kiwi, mangoes etc.).
• For Added Crunch: I love topping this maple oatmeal with gluten-free granola or unsalted chopped nuts (such as walnuts, almonds, hazelnuts, cashews) for added crunch and a contrast in texture. Feel free to throw in some seeds as well (such as chia seeds, flax seeds, sunflower seeds). Totally optional, but definitely recommended!
• Add Nut Butter: If you want a bit more plant-based protein, feel free to add almond butter, cashew butter, peanut butter or other nut butters!

Recipe FAQs:

Other Gluten-Free Breakfast Recipes: