Category: oatmeal

Homemade Instant Oatmeal Packets

Homemade Instant Oatmeal Packets save so much money and they taste just as delicious! In just 10 minutes, you can…
The post Homemade Instant Oatmeal Packets appeared first on Smart School House.

Homemade Instant Oatmeal Packets save so much money and they taste just as delicious! In just 10 minutes, you can…

The post Homemade Instant Oatmeal Packets appeared first on Smart School House.

Overnight Oats

This overnight oats recipe is the epitome of a healthy, easy breakfast! On weekdays, we make it almost daily for…

This overnight oats recipe is the epitome of a healthy, easy breakfast! On weekdays, we make it almost daily for our kids. Here’s how to make it, including all our tips and topping ideas.

Overnight oats

Why we love this recipe

Looking for the epitome of an easy breakfast idea? Try this overnight oats recipe! There’s no cooking involved here: in fact, you can mix up a jar in just 2 minutes. Leave rolled oats in the fridge overnight with milk, and it magically makes them into a sort of porridge. Eat them cold topped with berries or nut butter and they’re absolutely fantastic!

This easy breakfast has been trendy for years now. But it wasn’t until recently that Alex and I found a recipe that we actually like. We make this one almost every day for our son, who gobbles them up! Here are lots of tips and topping ideas for how to make the best overnight oats ever.

How to make overnight oats

This overnight oats recipe has just 4 ingredients, plus salt. That’s less than most recipes you’ll find! Here’s the breakdown of what you’ll need (or jump to the recipe below):

  • Rolled Old Fashioned oats*
  • Milk of choice (2%, oat milk, or almond milk or other)
  • Maple syrup
  • Vanilla

That’s it! Throw them into a jar and leave the in the refrigerator overnight. Instant breakfast! Here’s the thing though: there are a few tips to keep in mind about this process.

Overnight oats recipe

Use Old Fashioned rolled oats, not steel cut

This overnight oats recipe is for Old Fashioned rolled oats, the kind that you use to make your standard oatmeal that look like flat discs. Do not use steel cut oats here! Steel cut oats are whole grains that are cut into nubs instead of rolled out, which looks like brown rice or barley. For fun, we tested the overnight process with steel cut oats, but it turned out terribly. The texture of the oats tasted soaked grains of rice, even after several days in the refrigerator.

Some people think that steel cut oats are healthier than rolled oats. That’s actually not true! Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day. So opt for rolled oats here and you’re losing nothing. (Read more at Steel Cut vs Rolled Oats.)

Chia seeds aren’t required!

Most overnight oats recipes have chia seeds in them. Confession: we tried an overnight oats with chia seeds recipe a few years ago, and it turned us off on the concept for years. Chia seeds form a gel when they’re wet, so they give overnight oats a jelly-like quality. To us, this wasn’t appetizing!

If this has happened to you before: never fear! Chia seeds aren’t essential for overnight oats. Overnight oats are simply oats soaked with milk and seasonings. So the texture here is just softened oats—not jelly-like at all!

How to make overnight oats

Serving overnight oats

Overnight oats are typically eaten cold right from the refrigerator. This makes it a little different from normal oats, so you have to get used to it. Think of it more like a combination between breakfast cereal and oatmeal.

Want to heat it up instead? You can do that too! Microwave it for about 40 to 60 seconds, stopping about halfway through to stir. Make sure you have enough room in your jar for overflow. You also can heat it on the stovetop, though that’s kind of defeating the purpose of these oats! In that case, you might as well just make oatmeal (it takes only a few minutes).

Storing leftovers

The texture of overnight oats is not like normal oatmeal. It’s softer and a little more gooey—but it’s very delicious, once you get used to it!

So, this overnight oats recipe is best eaten the day after you make it. We found that the texture of oats can get very soggy and gooey after a few days in the refrigerator. If you don’t mind that, you can store it 2 to 3 days. We like it best eaten the next day.

Overnight oats

Healthy overnight oats topping ideas!

Once you’ve got your tasty overnight oats, you can decide on your toppings! Here’s the thing: many overnight oats recipes have loads of sugar in the toppings. For us, we prefer not to overload on sugar for the first meal of the day! So here are some ideas for healthy overnight oats topping ideas:

  • Fresh fruit like strawberries, blueberries, raspberries, sliced bananas, or cubed apples
  • Nut butters like peanut butter, almond butter, cashew butter, or pecan butter
  • Sweeteners like honey, agave syrup, or maple syrup
  • Dried fruit like dried cranberries, dried cherries, or raisins
  • Nuts and seeds like almonds, pecans, walnuts, hazelnuts, pepitas, or chia seeds (as a garnish)
Best overnight oats

More oatmeal recipes

We love this overnight oats recipe, but Alex and I are partial to regular oatmeal and our baked oatmeal. This overnight oats is a close second—but our son Larson loves it the most! Here are a few more of our favorite oatmeal recipes:

Dietary notes

This overnight oats recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Overnight oats

Overnight Oats (The Best Easy Recipe!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: 1 serving
Save Recipe
Print Recipe

Description

This overnight oats recipe is the epitome of a healthy, easy breakfast! Here’s how to make it, with lots of tips and topping ideas.

Ingredients

  • ¾ cup rolled Old Fashioned oats*
  • ¾ cup milk of choice (2%, oat milk, or almond milk)
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla
  • ⅛ teaspoon kosher salt
  • Topping ideas: berries, banana slices, diced apple, peanut butter, almond butter, cashew butter,  toasted nuts, dried fruit, maple syrup, etc. 

Instructions

  1. Place the oats, milk, maple syrup, vanilla and salt in a small jar with a cover and stir or shake to combine.
  2. Leave in the refrigerator or overnight. The oats are best the next day, but you can store 2 to 3 days (the texture becomes more sticky). This oatmeal is meant to be enjoyed cold straight from the refrigerator. Add toppings and enjoy! If you’d like, you also can microwave the jar for about 40 to 60 seconds.

Notes

*Do not use steel cut oats. 

  • Category: Breakfast
  • Method: Stirred
  • Cuisine: American
  • Diet: Vegan

Vegan Oatmeal Raisin Cookies

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please…

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!

Vegan Oatmeal Raisin Cookies

Why we love this recipe

We’re big chocolate people around here. When it comes to cookies, our vegan chocolate chip cookies or brown butter chocolate chip cookies recipes reign supreme. Usually we pass up oatmeal raisin—except in the case of these vegan oatmeal raisin cookies!

These cookies are pure goodness: soft and chewy, with just the right scent of cinnamon and chewy pops of sweet raisin in every bite. The key to the flavor? Just the right hint of almond extract seals the deal. Eaters of all kinds love these, and I personally could not believe how delicious they are! They’re great if you’re out of eggs, and perfect for vegan baking. You will swoon! (We hope.)

Ingredient notes for vegan oatmeal raisin cookies

These vegan oatmeal raisin cookies are easy to put together with simple, regular ingredients that are easy to find at a normal grocery store. Applesauce helps bind the dough together instead of egg. Here are a few ingredient and substitution notes:

  • Refined coconut oil: Refined coconut oil has a neutral flavor; unrefined has more of a coconut-y flavor. Using coconut oil is important for the dough texture, since it is solid at room temperature, similar to butter. Do not substitute vegan butter, since it changes the texture.
  • Neutral oil: You can use grapeseed, canola or vegetable oil; we like to use grapeseed. We have had a few recipe testers that used avocado oil for the neutral oil with good results.
  • Granulated and light brown sugar: A mix of sugars is key for the flavor; the brown sugar adds hints of molasses to the flavor. Do not substitute liquid sweetener; using agave or maple syrup add too much moisture and the texture becomes cake-like.
  • Unsweetened applesauce: Applesauce works instead of egg to hold the dough together and add moisture. Substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Another essential is almond extract, which brings a toasty, complex nuance to the flavor without overpowering it. In our recipe testing, we found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
  • All purpose flour, baking soda, cinnamon, and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
  • Raisins: You can use any type of raisins, even golden raisins. You can also add ¼ cup finely chopped nuts like walnuts or pecans.
Raisins in measuring cup

Tips for baking

These vegan oatmeal raisin cookies don’t require chilling the dough, which makes them quick and simple to mix up! There are just a few tips to watch out for when baking:

  • Use a cookie scoop. A 2 or 3 tablespoon cookie scoop is helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh the entire dough and divide by 18).
  • Non stick cookie sheets are helpful. We recommend using two of these non-stick cookie sheets for the most even bake.
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes (the dough texture is best non-refrigerated).
Vegan Oatmeal Raisin Cookies in stack

Storing leftovers

These vegan chocolate chip cookies are delicious warm from the oven, after cooling about 20 minutes. The cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 

More vegan cookies

This vegan oatmeal raisin cookies recipe is one in our hall of fame of vegan cookies! If you love these, make sure to try our Vegan Chocolate Chip Cookies, Vegan Oatmeal Cookies, Vegan Peanut Butter Cookies and Vegan Cookie Dough.

Dietary notes

These vegan oatmeal raisin cookies are vegan and dairy-free.

Frequently asked questions

Can I use a different type of flour?

While all-purpose flour works well, you can experiment with using up to ¼ of the volume with whole wheat flour. We have not tested this recipe with gluten-free flour.

Can I use a different sweetener?

We have not tested with other types of sweeteners. We do not recommend using maple syrup or agave syrup since they add moisture and the texture becomes more cake-like.

Can I add other mix-ins?

Absolutely! Chopped nuts, chocolate chips, or dried cranberries would all make delicious additions.

Print
Vegan Oatmeal Raisin Cookies

Vegan Oatmeal Raisin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18 to 19 cookies
Save Recipe
Print Recipe

Description

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!

Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • 1 ¼ cups Old Fashioned oats
  • ½ cup raisins

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the raisins and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).

Notes

*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Apple Crisp

Enjoy the classic taste of apple crisp with spiced apples and a buttery, crunchy topping. Easy to make and perfect for any occasion, ready in just over an hour.

Enjoy the classic taste of apple crisp with spiced apples and a buttery, crunchy topping. Easy to make and perfect for any occasion, ready in just over an hour.

Strawberry Oatmeal

Dive into a bowl of juicy berry flavor with strawberry oatmeal recipe! It’s fast and easy to make as a…

Dive into a bowl of juicy berry flavor with strawberry oatmeal recipe! It’s fast and easy to make as a satisfying breakfast: the perfect balance of sweet and tart.

Strawberry oatmeal

It’s easy to get in a rut with breakfasts. Here’s a fun spin on the classic breakfast that will make you look forward to mornings: strawberry oatmeal! Who can say no to pink oatmeal? The sweet berry flavor is irresistible, and topped with fresh berries and a drizzle of maple syrup and a hint of cream, it’s absolutely sublime.

Why we love this recipe: Alex and I eat a lot of oatmeal around here (it’s a daily occurrence!). This berry spin is our new favorite because it’s so much fun: sweet, cozy, and such a fun way to use seasonal berries. Strawberries and cream? Count us obsessed.

Ingredients in strawberry oatmeal

This strawberry oatmeal recipe relies on simple ingredients to make a fun, wholesome breakfast. Here are the ingredients you’ll need:

  • Old Fashioned rolled oats: Old Fashioned oats are the key to the texture and cook time. Avoid substituting instant oats, quick cook oats, or steel cut oats here.
  • Diced strawberries: Fresh strawberries are best in this recipe: they have the sweetest flavor, and they are necessary as a garnish for the full flavor to come out. You can use frozen berries too, but they have a slightly more tart flavor (add extra sweetener if desired).
  • Pure maple syrup: Maple syrup is our natural sweetener of choice. You can also use honey or granulated sugar, if desired.
  • Heavy cream or half and half: To make the strawberries and cream vibe, we’ve used a hint of heavy cream here. If desired, you can use half and half, whole milk, or a non-dairy creamer or coconut milk (oat milk is an option, but it doesn’t have the rich quality that cream brings).
  • Vanilla extract and kosher salt: These ingredients round out the flavor.
Strawberry Oatmeal Ingredients: oats, vanilla, strawberries, maple syrup, cream.

How to make strawberry oatmeal: step by step

Strawberry oatmeal is quick and easy to make: the entire process takes about 10 minutes. It’s a great fun easy breakfast idea to look forward to. Here are the basic steps (or go to the full recipe):

Step 1: Dice the strawberries.

Step 2: In a saucepan, add the oats, water, strawberries, syrup, and vanilla extract, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender. Smash the berries with the back of a large spoon as you stir.

Step 3: Garnish with fresh strawberries and maple syrup. This is important to allow the flavor to pop! If desired, add a drizzle of cream.

Fresh vs frozen strawberries

🍓Both fresh or frozen strawberries work here, but it’s best with fresh berries because the have the sweetest flavor. Also, adding fresh strawberries as a garnish is what makes the strawberry flavor pop.

But if all you have is frozen strawberries, they work too! Consider saving out a few and thawing them for a garnish (you don’t need to thaw the berries that go into the pot with the oatmeal). Since they’re more tart than fresh berries, you may need to add a little extra maple syrup.

Strawberry Oatmeal in bowl with fresh strawberries.

Flavor variations for strawberry oatmeal

We think this strawberries and cream oatmeal is so much fun as a healthy breakfast idea: there’s really no need to change the flavor at all! But if you love changing things up, here are a few flavors that would pair well:

  • Nuts and seeds: A topping of sliced almonds, chopped walnuts, chia seeds, or flaxseeds add a nice crunch and healthy fats.
  • Nut butter: Add a spoonful of peanut butter or almond butter as a topping (for PB&J vibes)
  • Cinnamon: Add ¼ teaspoon cinnamon while cooking.
  • Blueberries: You can make this with blueberries instead: go to Blueberry Oatmeal.

Leftover storage and make ahead tips

Leftovers store refrigerated for up 3 days. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh strawberries and maple syrup. 

A few of our top strawberry recipes

We love mixing up recipes with this seasonal berry! Here are some of our top strawberry recipes:

Dietary notes

This strawberry oatmeal recipe is vegetarian and gluten-free (using gluten-free oats). For vegan, plant-based, and dairy-free, use plain non-dairy creamer or coconut milk.

Frequently asked questions

What kind of oats are best for strawberry oatmeal?

Rolled oats are the perfect choice for stovetop oatmeal, offering a creamy texture that complements the strawberries. If you prefer a quicker option, you can use instant oats, but be aware they might cook up a bit mushier.

Fresh or frozen strawberries?

Both work well! Fresh strawberries offer a brighter flavor, while frozen strawberries can add a thicker consistency (add additional sweetener to taste).

How can I sweeten my strawberry oatmeal?

Honey, maple syrup, agave nectar, or even chopped dates are all delicious options. You can also use a sprinkle of brown sugar for a touch of caramel flavor.

What are some other toppings for strawberry oatmeal?

Nuts and Seeds: Sliced almonds, chopped walnuts, chia seeds, or flaxseeds add a nice crunch and healthy fats.

Yogurt: A dollop of plain or flavored yogurt adds a creamy richness.

Coconut Flakes: For a tropical twist, sprinkle some toasted coconut flakes on top.

Chocolate: A drizzle of chocolate syrup or dark chocolate shavings is a decadent treat.

Print
Strawberry oatmeal

Strawberry Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2
Print Recipe

Description

Dive into a bowl of juicy berry flavor with strawberry oatmeal recipe! It’s fast and easy to make as a satisfying breakfast: the perfect balance of sweet and tart.

Ingredients

  • 1 cup Old Fashioned rolled oats
  • 2 cups water
  • 1 cup diced strawberries, fresh or frozen*
  • 2 tablespoons maple syrup
  • ⅛ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream (or oat milk, for vegan)
  • For topping: maple syrup and fresh strawberries (required)

Instructions

  1. In a saucepan, add the oats, water, strawberries, maple syrup, salt, and vanilla extract, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender, smashing the berries with the back of a large spoon as you stir. (Try to smash the majority of the berries to give the oatmeal its pink color.)
  2. Remove from the heat and stir in the cream. Top with a drizzle of maple syrup and sliced strawberries: this is required and what brings out the strawberry flavor. If desired, add a drizzle of cream. 
  3. Leftovers store refrigerated for up 3 days. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh strawberries and maple syrup. 

Notes

*Fresh or frozen strawberries work. Keep in mind that adding fresh strawberries as a garnish is what makes the strawberry flavor pop. If all you have is frozen berries, they work too! A few tips: consider saving out a few and thawing them for a garnish (you don’t need to thaw the berries that go into the pot with the oatmeal). Since they’re more tart than fresh berries, add a little extra maple syrup.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Banana Oatmeal Pancakes

These healthy banana oatmeal pancakes are flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying…

These healthy banana oatmeal pancakes are flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying pancakes packed with wholesome oats and natural sweetness.

Banana oatmeal pancakes

Want a deliciously healthy breakfast idea that sticks with you all morning? Enter banana oatmeal pancakes! These tasty flapjacks blend up in minutes for a quick and satisfying breakfast. And get this: they’re flourless, made with the magic of Old Fashioned oats and a blender! They are so satisfying, no one will know they’re not “normal” pancakes. Every time we make them, we literally cannot stop eating them (our kids make them disappear in seconds). They’re basically like eating oatmeal and a banana, in pancake form!

Why make these banana oatmeal pancakes?

This banana oatmeal pancakes recipe is a combination between our fan favorite healthy banana muffins recipe and our oatmeal pancakes. Many pancake recipes made with all purpose flour leave us with a sugar crash and hungry an hour later. But these banana oatmeal pancakes are hearty, wholesome and one of our favorite ways to start the morning! What’s great about them?

  • They’re made mainly of oats: no flour. This makes them 100% whole grain and naturally gluten free pancakes. You’ll find they stick with you: they’re filling and make your stomach feel full, not ready for a sugar crash! It’s basically like eating a bowl of oatmeal.
  • They’re so easy to make! All you need is a blender and these pancakes come together in a breeze.
  • They’ve got amazing flavor. Take one bite, and you’ll be a believer. We promise!
Stack of Banana Oatmeal Pancakes

They’re easy to make: in a blender!

How to make pancakes easy? Simply whiz up everything in a blender and you’re ready to go! For some reason, using a blender seems easier than whisking everything together: maybe because there’s a little less mess? Then cook them up the same as a standard pancake.

The batter for these banana oatmeal pancakes is a slightly more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. But they don’t require a lot of extra babying! It should feel essentially the same as a normal pancake when they’re on the griddle.

Variations on these banana oatmeal pancakes

Here are a few variations on these banana oatmeal pancakes:

  • Dairy free: Use almond milk instead of standard milk, and neutral oil instead of butter. Try vegan yogurt for the yogurt, or you can just add the same amount of non-dairy milk.
  • Vegan / plant based: Honestly, we’d recommend our Vegan Pancakes instead. But you can try using flax eggs in place of the egg! To learn more, go to How to make a flax egg.
Ingredients for banana oatmeal pancakes

How to step up these banana oatmeal pancakes

We love serving these banana oatmeal pancakes with just a drizzle of maple syrup! Of course it’s essential to be light-handed on toppings for a healthy pancake recipe, or it kind of negates the purpose of being healthier in the first place, right? Here are a few fun ways to dress up your gluten free banana oatmeal pancakes, with a healthy spin:

Love banana flavor? Our Healthy Banana Muffins or Healthy Banana Bread use the same method! Or browse our favorite banana recipes.

Banana Oatmeal Pancakes

More great pancakes recipes

Want more pancakes recipes? We’ve got ’em! Try our original oatmeal pancakes and more:

This banana oatmeal pancakes recipe is…

Vegetarian, gluten free, and dairy free. For vegan and plant-based, substitute a flax egg for the eggs or go to Vegan Banana Pancakes.

Print
Banana oatmeal pancakes

Banana Oatmeal Pancakes (Flourless!)

★★★★★

4.9 from 7 reviews
  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 9 large or 12 small pancakes
Print Recipe

Description

These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin. NOTE: Recipe updated 5/26/2021 to address reader comments. 

Ingredients

  • 2 cups Old Fashioned rolled oats
  • ¼ cup plain or vanilla yogurt (Greek or whole milk work)
  • 2 large eggs
  • ½ cup milk of choice
  • 2 tablespoons salted butter, melted (or grapeseed or olive oil)
  • 2 tablespoons brown sugar (or maple syrup)
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup mashed very ripe bananas (about 2 medium)

Instructions

  1. Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms. 
  2. Mash the bananas, then stir them into the blender with a spatula. 
  3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the batter until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
  4. Add another tablespoon or two of milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

Keywords: Banana Oatmeal Pancakes

Vegan Oatmeal Cookies

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters…

A Couple Cooks – Recipes worth repeating.

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!

Vegan Oatmeal Cookies

Wow is all we can say about these vegan oatmeal cookies: outrageously chewy, full-flavored, and so delicious no one would guess they are plant-based. This spin on our popular vegan chocolate chip cookies might be even tastier (if that’s possible!). They’re loaded with hearty Old Fashioned oats, seasoned with cinnamon, and have got just the right chewy texture. We stumbled upon this formula for delicious vegan cookies and have been riffing on it ever since: and these are stupendous if we might say so ourselves!

Key ingredients for vegan oatmeal cookies

Making a vegan cookie is quite the challenge, because vegan baking requires omitting the butter and eggs that make a typical cookie texture. Here at A Couple Cooks we developed a formula for making a great vegan chocolate chip cookie using a combination of neutral oil, coconut oil, and applesauce to stand in for the typical butter and eggs. It works like a charm, making a deliciously chewy cookie with crispy edges, not cakey or dry. The texture really is quite magical!

This basic formula makes a really great vegan oatmeal chocolate chip cookie, with a good amount of Old Fashioned oats mixed in and a handful of chocolate chips (or you can substitute raisins). Here are a few ingredient notes on the key ingredients for these cookies:

  • Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
  • Neutral oil: You can use grapeseed, canola or vegetable oil; we typically use grapeseed.
  • Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
  • Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. But we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it.
Vegan Oatmeal Chocolate Chip Cookies

Notes on almond extract

We highly recommend using the almond extract for the best flavor! This is helpful for a vegan cookie since it doesn’t have the richness of egg or butter. The recipe calls for 1/16 teaspoon extract, which equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible.

It might sound like a random measurement, but don’t be tempted to skip it! We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

Vegan Oatmeal Cookies Recipe

Tips for baking vegan oatmeal chocolate chip cookies

These vegan oatmeal cookies are so simple to put together. Many cookie recipes require the dough to chill before baking, but this recipe requires no wait time at all! Mix up the batter and get to it. Here are a few things to note about equipment that helps to pull these cookies together:

  • Use a cookie scoop or weigh the batter. If you have a 3 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh your entire dough and divide by 18).
  • Non-stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake.
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature. If you have a very even oven, you can try baking both sheets at once and rotate the sheets halfway through.
  • Allow the cookies to sit on the baking sheet for 5 to 10 minutes before transferring to a baking rack to cool.
Vegan Oatmeal Cookies

Storage info

Vegan oatmeal chocolate chip cookies are tasty warm, after sitting on the baking sheet for 10 minutes and cooling on a baking rack for 10 minutes. The cookies also hold up well over time, keeping their chewy texture. Here’s what to note about storing these vegan oatmeal cookies cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 
Vegan Oatmeal Chocolate Chip Cookies

We love making vegan recipes that don’t taste like there are any compromises. Here are a few more vegan desserts and cookies you’ll love:

This vegan oatmeal cookies recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free and vegan, go to Gluten-Free Chocolate Chip Cookies.

Print
Vegan Oatmeal Cookies

*Amazing* Vegan Oatmeal Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18 to 19 cookies
Print Recipe

Description

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!

Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • 1 ¼ cups Old Fashioned oats
  • ½ cup dark chocolate chips (we used 63% Guittard) or raisins

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).

Notes

*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Vegan oatmeal cookies, vegan oatmeal chocolate chip cookies

A Couple Cooks - Recipes worth repeating.

Pumpkin Baked Oatmeal

Oatmeal is one of my favorite breakfasts, it is my go to. I eat it year around, but especially during the chilly fall and winter months. My favorite fall oatmeal is Pumpkin Baked Oatmeal. If you like pumpkin and oatmeal, you are in for a real treat bec…

Oatmeal is one of my favorite breakfasts, it is my go to. I eat it year around, but especially during the chilly fall and winter months. My favorite fall oatmeal is Pumpkin Baked Oatmeal. If you like pumpkin and oatmeal, you are in for a real treat because this easy baked oatmeal is the BEST…

Apple Cinnamon Oatmeal

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice. Do…

A Couple Cooks – Recipes worth repeating.

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice.

Apple cinnamon oatmeal

Do the words apple cinnamon oatmeal make you first think of a packet of instant oatmeal? Turns out, it’s infinitely more delicious homemade! This oatmeal recipe is cozy and comforting, made with real fresh fruit and seasoned with brown sugar, cinnamon and a hint of allspice. When it comes to cozy healthy breakfasts, it’s king! We’re huge oatmeal fans over here, and this recipe is ideal for chunky sweaters and chilly mornings.

Ingredients for apple cinnamon oatmeal

We make a bowl of oatmeal every day (using this classic oatmeal recipe, the microwave version). But when we have time, we love to add apples and amp up the spices for a flavorful spin. Growing up, I used to love the apple cinnamon oatmeal packets, but something about them tasted, well, artificial. This version is bursting with pure, wholesome flavor, making this cozy bowl taste larger than life. Here’s what you’ll need:

  • Salted butter or coconut oil
  • Old Fashioned rolled oats
  • Milk
  • Apple
  • Brown sugar
  • Cinnamon and allspice
  • Salt
  • Vanilla extract
Apple cinnamon oatmeal

Tips for making apple cinnamon oatmeal

Apple stovetop it quick and simple! This method makes a big pot of creamy, chewy oats with 4 servings. Here’s what to do (or jump to the recipe below):

  1. Peel and dice the apple finely. The best way to incorporate the apple is peeled, which helps the texture meld into the oatmeal.
  2. Toast the oats first. This helps to bring out a nutty, intriguing flavor! Melt butter or coconut oil in a saucepan, then add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
  3. Add seasonings and boil for 7 to 8 minutes. Heat over low heat, stirring, until tender and cooked through.
Oats

Topping ideas

How to serve this apple cinnamon oatmeal recipe? All you need are a few toppings to make it into a simple, easy breakfast recipe. Here are some ideas:

What would you add to your apple cinnamon oatmeal? Let us know in the comments below!

Apple cinnamon oatmeal

Oatmeal nutrition

Oatmeal is part of a healthy diet: it’s great for digestion and helps to keep you full all morning long! Here are a few of the main nutritional benefits of oats (source):

  • Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
  • Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
  • Oats are very filling: they may reduce appetite and help you eat less calories.

More oatmeal recipes

There’s an oatmeal recipe for every season! Here are a few more ways to make this cozy breakfast:

This apple cinnamon oatmeal recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use oat milk and coconut oil.

Print
Apple cinnamon oatmeal

Apple Cinnamon Oatmeal

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 2
Print Recipe

Description

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice.

Ingredients

  • 1 tablespoon salted butter or coconut oil
  • 1 cup Old Fashioned rolled oats (do not use instant oats or steel cut oats)
  • 1 cup water
  • 1 cup milk of choice
  • 1 apple, peeled and finely diced
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
  2. Turn the heat to low and carefully pour in the water, milk, apple, brown sugar, cinnamon, allspice, salt and vanilla extract, stirring.
  3. Bring to a boil, then return heat to low and cook for 7 to 8 minutes until tender, then remove from the heat. Top with desired toppings and serve.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Apple cinnamon oatmeal,

A Couple Cooks - Recipes worth repeating.

Cinnamon-Raisin Overnight Oats

Easy Cinnamon-Raisin Overnight Oats are the perfect high-fiber, make-ahead, healthy weekday breakfast! No cooking required! Vegan Cinnamon-Raisin Overnight Oats I made this Cinnamon-Raisin Overnight Oats recipe for my brother, and now he’s hooked! It&#…

Easy Cinnamon-Raisin Overnight Oats are the perfect high-fiber, make-ahead, healthy weekday breakfast! No cooking required! Vegan Cinnamon-Raisin Overnight Oats I made this Cinnamon-Raisin Overnight Oats recipe for my brother, and now he’s hooked! It’s a heart-healthy, high-fiber breakfast that is easy to make and perfect to eat on the go. To increase the fiber I