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bowls of oatmeal with stewed blueberries, almonds, and coconut

Creamy, Fruit-Sweetened Oatmeal

Nisha Vora
My two secret weapons for oatmeal that actually tastes good: (1) using creamy plant-based milk instead of water and (2) adding in bananas or dates along with oats to sweeten them up. 
5 from 1 vote
Cook Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine American
Servings 1


  • 1/2 cup gluten-free rolled oats (45-50g)
  • 1 cup plant-based milk (240 mL) (I like oat milk, cashew milk, or soy milk)
  • A large pinch each of ground cinnamon & ginger
  • A tiny pinch of sea salt
  • 1 ripe banana, thinly sliced


  • jam or homemade chia jam nuts and seeds, dark chocolate
  • raw or roasted nuts or seeds (almonds, walnuts, sunflower seeds, pumpkin seeds)
  • dark chocolate, chopped


  • Add the plant milk to a small saucepan and bring to a gentle boil. Add the oats, spices, salt, and banana.
  • Cook, storing occasionally for 5-7 minutes or until oats are cooked through and porridge is very thick and creamy. The bananas will have melted into the porridge.
  • Serve with warmed up frozen berries or berry chia jam, nuts and seeds, and/or dark chocolate.
Keyword gluten-free, nut-free, soy-free, vegan
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