Impossibly simple yet comforting and tasty, this easy maple oatmeal porridge is a great breakfast to wake up to. Naturally sweetened with maple syrup, it feels like a cozy hug in a bowl. Top it with fresh fruit and granola for a delicious way to start your morning. Totally gluten-free, dairy-free and vegan too.
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Cold Mornings Call for A Warm Bowl of Comfort
It’s winter time, and as the days get chillier and we pile on the sweaters, there’s nothing more cozy or comforting than waking up to a warm bowl of porridge.
Some of our favorite healthy breakfasts include:
Oatmeal for Starting Your Mornings
I made this incredibly easy maple oatmeal the other day, something so simple but that brings such an undeniably deep amount of comfort in every spoonful.
(Because, who doesn’t love oatmeal? It works great as these gluten-free oatmeal cookies, and you’ll love them even more in this oatmeal porridge!)
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this easy maple oatmeal porridge are easily accessible at your local grocery store (nothing fancy required).
- Super Easy to Make: Incredible easy to bring together, this is a great breakfast you’ll be making on repeat. Anytime, any day.
- Amazing Texture: With a smooth and creamy texture, this oatmeal porridge is as cozy as you can get!
- Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this oatmeal porridge is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free or vegan diet can enjoy it without worries.
Ingredients + Recipe Notes/Substitutions:
Here’s an overview of the ingredients required for this easy maple oatmeal porridge recipe.
(For exact measurements and quantities and full list of ingredients, please scroll down to the recipe card at the bottom of the post.)
- 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 pure maple syrup and that it’s a natural sweetener. You can also use other natural sweeteners if you prefer (such as agave nectar or honey you are not vegan). 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 easy 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!
How to Make Maple Oatmeal (Step by Step)
1. Bring Liquids to Boil
In a medium pot, bring the water and almond milk to a boil.
2. Add in Oats
Once liquids start to boil, combine oats with the liquids and reduce heat to low.
3. 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.
4. Garnish
Divide oatmeal equally into two bowls, and top the oatmeal with fresh fruit and granola.
5. Drizzle Maple Syrup and Serve
Drizzle 1 to 2 tablespoons of maple syrup over each bowl of oatmeal before serving.
Dish by Dish Tips/Tricks:
- Double or Triple Recipe: This recipe makes 2 servings, and you can easily double or triple the recipe to make more so you can reheat them over the next few days (and have breakfast ready anytime)!
- Oats: You can use either traditional old-fashioned oats or quick cooking oats. Just note that the latter will require less cooking time. IMPORTANT NOTE: 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.
- Eat Warm or Cold: During the cold seasons, this homemade maple oatmeal is best eaten warm, but if you’re making it in the summer, feel free to eat it cold from the fridge!
- For More Fall Flavor: Feel free to sprinkle a dash of cinnamon powder for extra fall flavor!
- Use Any Fruit You Like: 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.).
- For Added Crunch: I love 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. Feel free to throw in some seeds as well (such as chia seeds, flax seeds, sunflower seeds). Totally optional, but definitely recommended!
- Add Nut Butter: If you want a bit more plant-based protein, feel free to add almond butter, cashew butter, peanut butter or other nut butters!
Recipe FAQs:
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.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Maple Oatmeal (Gluten-Free, Vegan)
- Total Time: 20 minutes
- Yield: 2 portions 1x
- Diet: Vegan
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
Grace Lim says
Greetings on a cold morning!
This maple peach oatmeal recipe comes really handy to whip up a warm breakfast meal to soothe a hungry stomach on a cold morning.
Thanks Felicia again for your simple and yet yummy recipes appropriately posted to suit the type of weather we are currently experiencing.
Cheers!
Mum
Felicia Lim says
Yes, oatmeal is prefect for cool mornings! I remember Daddy used to eat it all the time when we were younger.