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.