Description
Impossibly simple yet comforting and tasty, this easy maple oatmeal is a great breakfast to wake up to. Naturally sweetened with maple syrup, it feels like a cozy hug in a bowl. Top with fresh fruit and granola for a delicious way to start your morning. Totally gluten-free, dairy-free and vegan too.
Ingredients
- 2 cups filtered water
- 1 cup almond milk
- 1 1/2 cups gluten-free rolled oats
- 3 to 4 tablespoons maple syrup (or more, depending on how sweet you enjoy your oatmeal)
- 1 cup fresh fruit, for accompanying (optional)
- Gluten-free granola or chopped nuts, for sprinkling (optional)
Instructions
- Bring Liquids to Boil: In a medium pot, bring the water and almond milk to a boil
- Add in Oats: Once liquids start to boil, add in the rolled oats and reduce heat to low.
- 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.
- Garnish: Divide oatmeal equally into two bowls, and top the oatmeal with fresh fruit and granola.
- Drizzle Maple Syrup and Serve: Drizzle 1 to 2 tablespoons of maple syrup over each bowl of oatmeal before serving.
Notes
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 maple syrup and that it’s a natural sweetener. You can also use agave nectar if you prefer. If you are not vegan, feel free to use honey instead. 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 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!
Storing: To store, transfer the oatmeal porridge to an airtight container and store in the refrigerator for up to 3 days. Reheat in a pot by adding 1/4 cup of water or almond milk and stirring over medium heat for 5 minutes before serving.
This recipe was first posted in 2015, but has since been republished to include clearer step-by-step instructions, as well as recipe notes and substitutions.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American