5-Minute Oatmeal Power Bowl
Vegan, gluten-free, oil-free, refined sugar-free, soy-free
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My favourite bowl of hot oatmeal, ready in less than 5 minutes! Soaking the oatmeal mixture overnight cuts down the cook time the morning of—all you have to do is heat it on the stove for a minute or two. Don't forget to mix the ingredients the night before. For a fall twist, add a pinch of cinnamon, ground ginger, and allspice on top of each bowl. Total fall comfort food!
Yield
1 bowl
Soak time
overnight
Prep Time
3 Minutes
Cook time
2 Minutes
Total Time
5 Minutes
Ingredients:
- 1 ripe banana, mashed (the riper/spottier the better)
- 2 heaping tablespoons chia seeds
- 1/3 cup rolled oats (use certified gluten-free if necessary)
- 1/4 teaspoon cinnamon
- 2/3 cup (160 mL) almond milk
- 1/3 cup (90 mL) water
- 1 tablespoon ground flax (optional, see note)
For Garnish:
- Soaked almonds
- Pepita seeds
- Hemp hearts
- Cinnamon
- Toasted coconut
- Nut butter
- Spices (cinnamon, ginger, allspice)
Directions:
- The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
- In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax, if using.
- Pour oats into bowl. Garnish with your desired toppings. Get cozy!
- The ground flax is optional because it creates a bit of a strange texture (almost like a flax egg) in this oatmeal. I don't mind it, but some people might. If you think you will, just leave it out or sprinkle some ground flax on top instead.
- I love topping my oats with spices—a pinch of cinnamon, ground ginger, and allspice create my perfectly spiced bowl.