Cinnamon Spice Oatmeal Recipe
The perfect healthy breakfast for the winter months and beyond.
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Servings: 4 bowls
Calories: 235kcal
Ingredients
- 3 ½ cups unsweetened soy milk (or milk of choice)
- 2 cups old fashioned rolled oats (or quick oats for microwave preparation)
- 1 Tablespoon ground flaxseed (or chia seeds)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt (or to taste)
- (optional) 1 Tablespoon aquafaba (or 1 egg white for every 4 servings)
Optional Toppings (per recipe)
- 2 Tablespoons pure maple syrup
- 1 honeycrisp apple, diced
- ½ cup raw walnuts
Equipment
Instructions
Stovetop
- Add all the ingredients except for the aquafaba/egg whites to a medium saucepan over medium to medium-high heat.
- Bring to a soft boil, stirring frequently.
- When a soft boil is reached, turn heat down to medium-low for a gentle simmer. Continue to stir until oatmeal is just under desired consistency.
- Turn off stovetop and move pan off of burner. Allow to cool while continuing to stir about 3 minutes.
- Optional: Working quickly, stir in the aquafaba/egg whites until throughly combined and texture has thickened.
- Add desired toppings and serve.
Slow Cooker
- Add all the ingredients except for the aquafaba/egg whites to the slow cooker.
- Set slow cooker to low and cook for 6-8 hours until just under desired consistency. Turn off slow cooker.
- Optional: Allow to cool for 5-10 minutes. Then, working quickly, stir in the aquafaba/egg whites until throughly combined and texture has thickened.
- Add desired toppings and serve.
Microwave
- Omit the vanilla and aquafaba/egg whites. Use quick 1-minute oats. Optionally add 1-3 teaspoons of desired dry sweetener per serving.
- Combine all ingredients except milk in a medium bowl.
- distribute a heaping ½ cup into reusable food storage bags or jars. Store for up to 3 months until ready to use.
- When ready to use, add one serving of oatmeal and ¾ cup of milk or water in a microwave-safe bowl.
- Microwave on high for 60-75 seconds. Stir and let sit for 1-2 minutes.
- Add desired toppings and serve.
Overnight
- Omit the vanilla and aquafaba/egg white.
- Combine all ingredients except milk in a medium bowl.
- Distribute a slightly heaping ½ cup of oats into airtight jars or other food-safe containers.
- Add ½ cup of desired milk to each container and stir thoroughly.
- Place the containers into the refrigerator overnight or up to five days.
- Add desired toppings and serve.
Notes
Nutrition facts are calculated without toppings.
Recipe is unsweetened. If adding sweetener to recipe, add 2-4 tablespoon sweetener (for four servings) at beginning of cooking. To adjust yield, I recommend 1-3 teaspoon sweetener per serving.
Nutrition
Calories: 235kcal | Carbohydrates: 33g | Protein: 12g | Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 207mg | Potassium: 287mg | Fiber: 6g | Sugar: 3g | Vitamin A: 270IU | Calcium: 416mg | Iron: 3mg
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