Fall Oatmeal Recipe – Vegan, Healthy, and Delicious

Although I’m not a morning person, I do love my morning routine. Which is typically quiet, slow, cozy — and yes, a little grandma-ish but what can I say?  It’s my favorite way to start the day. I start by drinking two glasses of cold water while scrolling through Instagram, emails, and recently, Snapchat. Then I head into the kitchen to make a cup of coffee with unsweetened almond milk and whatever healthy breakfast I’m feeling that day–it’s usually a smoothie bowl (like this one) or oatmeal. I then crawl back into bed (suuuper important element of my routine) sip my coffee, and eat breakfast while catching up on a few of my favorite blogs and YouTube videos. Of course this doesn’t happen everyday, but I try to make this happen– even if it only lasts 20 minutes– because it makes me feel peaceful, positive, and well taken care of. And who doesn’t want to start every day feeling like that?

Lately, I’ve been making this vegan oatmeal recipe a lot because it’s quick, easy, loaded with nourishing ingredients that make me feel amazing, and most importantly, it tastes so good.


For the oatmeal:

  • 1/2 cup organic old fashioned oatmeal
  • 1/2 cup water
  • 1/2 unsweetened almond milk
  • pinch of salt
  • 1 ripe banana

Note: Vanilla almond milk can also be used for a slightly sweeter oatmeal. I find this makes the oatmeal taste like a freshly baked muffin, so give it a try if you like sweeter breakfasts.



Combine everything except the banana in a saucepan and cook over medium high heat for 5-10 minutes, or until all of the liquid is absorbed. Stir occasionally to prevent sticking.

Then add half of the banana (or the whole banana if you don’t want to use the other half as a topping.) I often use frozen bananas here too.



Mash the banana into the oats and transfer to a bowl. You can add 1/8 of a teaspoon of vanilla extract or vanilla powder at this point for additional flavor.

NOTE: A dash of cinnamon or pumpkin pie spice is also a delicious addition to this recipe and can be added while cooking or as a pretty topping.


Speaking of toppings (insert all of the happy emojis here :D) I usually change up which ones I use based on what fruit happens to be in season, but if I don’t have fresh fruit, I will often throw in a handful of frozen berries or frozen mango which I pretty much always have on hand because nice cream and I are currently having a moment.

I also incorporate a few raisins or one chopped date for sweetness. Either option is delicious, loaded with minerals, and taste kind of like pearls of caramely-sugar.

I also add some sort of nut and seed combo for crunch and to incorporate healthy fats into my diet. I typically go for almonds or crushed macadamia nuts, chia seeds, or all-natural peanut butter, but add whatever nuts and seeds you like!

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Top the oatmeal with the fruits and nuts of your choice and enjoy!



This oatmeal consists of 100% whole foods. It’s all-natural, unrefined, minimally processed, and best of all, it’s completely vegan. It’s hearty from the oats and creamy from the almond milk, sweet from the fruit, filling from fiber, protein, and healthy fats, and chalk full of vitamins and minerals.

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If you try this recipe, let me know what you think in the comments or upload a picture on Instagram with the hashtag #MissVranHalen.

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