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Healthy, delicious, and filling- this classic vanilla oatmeal is the perfect way to start your day. It is dairy-free and naturally sweetened, and you need only 10 minutes to make it.
Regardless of the season, oatmeal is always a consistent breakfast option for myself and my family. It’s such a blank canvas that you can adjust to with different flavors like snickers oats or tiramisu oats. I like to keep things elegant snd simple, which is where my vanilla oatmeal comes into play.
Table of Contents
Why you’ll love this recipe
- It is healthy. With oats taking center stage, you get a wholesome breakfast with slow-burning carbs, beta-glucans, and proteins fueling you through the morning. Also, you’ll note how the recipe does not contain added fats, refined flour, or dairy and is mildly sweetened with maple syrup.
- Ideal for meal prep. Making for one or four, the effort is the same! Scale up the recipe and make a hearty breakfast for the whole family or, as I do, my weekly meal prep.
- Quick and easy. While overnight oats are one of my favorite ways to enjoy oats, I love the hearty, porridge-like oats on cold days. This one-pot vanilla oatmeal recipe is perfect for people who like simple recipes with minimum appliances and utensils to clean after!
- Perfect hot or cold. Enjoy it stovetop or make vanilla overnight oats with one simple tweak.
Ingredients Needed
For such a decadant looking (and sounding!) breakfast, you’ll love the simple and easy ingredient list. Here is what you’ll need:
- Rolled oats. For people who love a bit of texture or bite, rolled oats are a great choice. If you prefer your oats to be super mushy, use quick oats. You can use steel-cut oats, but you’ll need to adjust the cooking time.
- Almond milk. Vanilla almond milk goes well with this recipe. But you’re welcome to use any dairy or plant-based milk you choose.
- Salt. Oats have a subtle, natural sweetness enhanced with just a pinch of salt.
- Vanilla bean paste. I always have some in my fridge for special recipes. If you have only vanilla extract, use it to make this oatmeal.
- Maple syrup. My favorite sweetener to use for oatmeal or hot cereals because a little goes a very long way.
- Cinnamon. Who can resist the warm notes of woody cinnamon during winter? I know I can’t! Freshly ground cinnamon is LOVE!
How to vanilla oatmeal
If you love my classic vanilla pudding and the texture of cooked oats, you’re looking at your next favorite breakfast recipe! Here’s how you make it.
Step 1- Boil the oats. Combine vanilla almond milk, oats, and salt in a saucepan and bring it to a boil.
Step 2- Cook the oats. Once the milk boils, simmer the mixture for 3 to 4 minutes until oats soak most of the liquid.
Step 3- Flavor. Stir in the vanilla, maple syrup, and cinnamon and cook until you achieve the perfect, creamy texture.
Step 4- Serve hot. Transfer the oats into serving bowls, add toppings, and enjoy hot!
Recipe tips and variations
- Adjust the consistency. It is all about your preference! I like my oatmeal porridge-like and almost slurpable. If your oats dry out, add milk to revive them and cook until you get the desired consistency.
- Keep stirring the pot. Once your oatmeal simmers, stir it constantly to prevent it from sticking to the saucepan. Also, don’t rush your oats! Cook them at a low-medium heat for the desirable, soft texture.
- Taste before you serve. Oatmeal develops its flavor as it cooks and thickens after you take it off the heat. Before serving, do a quick taste-check of the oatmeal to see if it is lacking anywhere. Finish with a pinch of salt, a dollop of Greek yogurt, or a drizzle of sweetener to adjust the taste.
- Use different spices. If you’re not a fan of cinnamon, we may not become friends! But you can still enjoy delicious oatmeal flavored with nutmeg, cardamom, pumpkin spice, or poppy seeds.
- Play with the sweetener. Although I have used maple syrup in this recipe, you can use date syrup, agave syrup, monk fruit sweetener, or sugar-free alternatives to sweeten vanilla oatmeal.
Storage instructions
To store. If you make a big batch or have leftovers, refrigerate for a week for readymade breakfast.
To freeze. Oatmeal is freezer-friendly. Portion into single-serve portions into freezer-safe containers and consume within six months.
More quick oatmeal recipes to try:
Vanilla Oatmeal
Ingredients
- 1/2 cup rolled oats
- 1 cup vanilla almond milk unsweetened
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla bean paste
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
Instructions
- In a small saucepan, add the vanilla almond milk, oats, and salt, and bring to a boil.
- Once boiling, reduce the heat to a simmer and cook for 3-4 minutes, until most of the liquid is absorbed.
- Whisk in the vanilla bean paste, maple syrup, and cinnamon and cook until oats are to your desired texture.
- Remove from the pot, add toppings, and serve immediately.
This looks so awesome, but sadly I have everything BUT coconut flour. The only kind of flour I keep in the house is all purpose. Would that work instead of coconut flour?
I’d just leave it out and add an extra tablespoon of oats!
Plugging this into My Fitness Pal’s recipe calculator shows that this is 526 calories per serving … not at all healthy for breakfast! Disappointed how many misleading bloggers there are calling recipes like this “healthy.”
Annabeth, with all due respect, everyone’s definition of healthy is different. For many, a breakfast of around 500-800 calories is completely normal.
Hey! Are they the best cooked and set overnight? Or would they be just as good and (cakey) cooked fresh?
Hi Sarah! They sure can be cooked fresh, just reduce the cooking time 🙂
So you cook the oat mix first, then add milk to it and stick it in the fridge? What are the microwave/stove cooking instructions? Or do you just mix the ingredients without cooking?
Thanks!
Hi Kseniya- That is correct, you cook it first, because it gives it a delicious cake texture!
Can you use another flour other than coconut? I’m very allergic but want to try this recipe 🙁 .
Hi Ame! 🙂 I’d add an extra tablespoon of oat flour 🙂
I can’t wait to try this! Looks delicious, seems easy, love the addition of sprinkles (for breakfast! So decadent!) And love the presentation — those cups/ramekins are amazing.
Thanks so much, Michelle- I hope you enjoy it 🙂
Can I ask why it needs to be refrigerated overnight?
Hi there! It’s not necessary but the texture is SO good once refrigerated overnight 🙂
Ok, I’m listening! I got it done and I used 50/50 365 Everyday organic vanilla almond milk and water, cooked my quick oats for about 3 minutes whisked in the egg essentially poaching it for 2 and then added tbsp Wondra flour (refined, I know) l, kept stirring, added a splash of almond milk and the thing smells like vanilla cake batter. What an awesome way to get a little extra protein punch in the morning especially before an awesome mountain bike ride in Laguna Coast Wilderness! No added sugar needed so I can cut the brown sugar. Yay!
What brand of protein powder did you use?
Hi Chanel! these are my favorites – https://thebigmansworld.com/shop/
made this last night, a month after i pinned it! OMG idk why i waited so long.. it completed my day already and its only 9:22am haha
I looooove cake batter. And cold cereal. And hot oatmeal. I like food.
That’s the best way to go 😀
I go back and forth so much with oats and waffles, I think this is going to be breakfast for next week though! I can tell this would totally get me to lunch without needing a snack!
Please do- You’ll love it!
It’s funny you posted this as I literally just ate oatmeal for the first time in at least six months! I wish I had made this, though – it looks delicious!
Thanks, Tara! 🙂
I’m team chocolate, but this recipe still looks amazing. Thank you for hosting WIAW this week, Arman!
You are so welcome, Julia!
I am WITH you on texture > toppings. And you know how I feel about your overnight cake batter oats already. I’m waiting on my new vanilla protein powder so that I can make this.
I’m waiting for the day when froyo bars include unicorn FEATHERS as one of the toppings. Lol what the heck!?
YES!!!!!!
Omg, I’m so excited for you.
I’m sold on your cake batter creation. Do you have a substitute for protein powder, as much as I want to have it my doctor wants me to avoid it because I’m pregnant.
Hi Kelly! Sure thing- Just decrease the liquid by 1/4 cup and add a dash more sweetener or an extra egg white 🙂
Omg some day we have to go to Whole Foods together. Last time I had roastbeef, hummus, sweet potato and Tabbouleh with a side of oatmeal for breakfast. I love to eat there because you can just pile up whatever you crave. You only have to swipe your credit card without looking at the price ;-P
omg. Juli. We would be so broke.
……Let’s do it. You’d be the ONLY person I’d feel confident stealing from your bowl! )(Everyone else is too bloody green)
I’m on team lukewarm! 😛 In all seriousness, though… if it’s cereal, I’ll eat it. Unless it has peanuts, in which case I have to pass. You’ve also just given me a huge cereal craving. Time to hit up the pantry.
YES. Cereal for dinner is happening here tonight!
it sounds too delicious to be healthy!
It sure is!
Had to pin this recipe right away! Looks so fluffy, sweet and delicious!
I am all about that cake batter/cookie batter/pancake batter/brownie batter life. I was the Queen of Cookie Dough! LOL! Now I’m the queen of raiding Whole Foods hot bars–I do have to try that tofu and sugar-laden chili sauce XD
🙂 Thanks Cassie! Oh I LOVE that tofu!
What in the heavens is this creation and why is it not in my mouth right now?? I love adding coconut flour into oats – it really does add the best texture and fluffiness ever!
YES! I’m so glad when I introduced it to the blog world 2 years ago, I didn’t get hit with hate ha!
SERIOUSLY HOW ARE YOU SO GOOD AT THESE RECIPES?! Gaaahhhh, this is definitely going on my treats list!
😀 I need to make you all of these when I come to the UK one day!
Sooooo doughyyyy. I’m definitely with you on the more oats vs toppings thing (kardashian’s shoe = bahaha). All the toppings make for pretty pictures, but I like my spoon to be full of flavor without having to pick through a million individual pieces of things. I never liked cold cereal as a kid, but somehow it’s made a come back in this last year. Still love my hot oats, though. Dressing = sweet poppyseed.
YES. I love having introduced the coconut flour to oats to the blog world 2 years ago! 😀
I put coconut flour in my oats this morning because of you! I still need to figure out how to get the egg in my oats without it cooking too fast.
Thanks for the party!
YES!!! For the egg, stir it really fast after it’s cooked completely if it cooks too fast 🙂
Wait. Vanilla cake that is healthy? Sign me up for that one…as long as I can have it with a side of cake.
Of course. That’s the prize for having this first!
this one is EPIC! Well, all of your recipes are epic but since vanilla cake is my favorite kind of cake, this one has a special place in my heart. I’d take this over regular cake any day!
😀 YES! Let’s do a switch leap to the kitchen!
Mmmm this looks yummy. I have overnight oats probably 4 times the entire year and hot oats basically never. I have oats in my pantry, though, they just never get touched. This recipe is making me realize I’ve just been doing it wrong this whole time haha.
YESSSSS. Although, you’re breakfast sandwiches or waffle-wiches make me salivate!
Yeaaa I’m usually team overnight oats! I have to bring them to work with me as a snack because for some reason they don’t fill me up enough as a regular breakfast. Gotta have eggs!
They so don’t- I snack on them too, especially before bed!
I feel like I can never decide if I’m team overnight oats or nice, warm oats. Like, my house is 60 degrees right now and I really want overnight oats because I’m crazy? But then other days it iwll be the middle of summer and I’ll be making a big bowl of steamy goodness. Either way, these look so tasty!
Cheers, Morgan!
I am not a big fan of cereal. But Grapenuts- I love Grapenuts!
OHHHH. They have the best texture!
I love cold cereal! Cold cereal with no milk. I eat it like a snack. Although your cake batter oatmeal is tempting! As far as salad dressing, plan oil and vinegar or a homemade vinaigrette for me. My least favorite is blue cheese and thousand island! Or anything fruity. I hate fruity salad dressings. I know, I’m weird.
I love cold cereal as a snack- In fact, I might have some now! I hear you on fruity dressings too…NOT a fan!
I always think of oatmeal as breakfast candy so I’m not surprised it’s quite popular!
🙂 It totally is!
Now in craving a random bizarre and expensive brown box! It’s been awhile 🙂 there’s just something about vanilla cake batter too I think that sounds like the most delicious thing you can eat!
Omg. Michele. I’ve been so lazy lately, Whole Foods has taken all my money.
SPRINKLES!! I love sprinkles. I think I will always love sprinkles. So thankful that God made COLOR! :))
Sprinkles are delicious!
We call sprinkles, “jimmies” here in southeastern Pennsylvania. Loved your cookie dough breakfast!!
ohhhhhh jimmies!!! I love that name!
Thanks so much, Krisann!