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Tired of mushy oatmeal? This high-protein oatmeal recipe features a few tricks to create a perfectly chewy texture. Packed with protein and flavor, it’s the perfect and delicious way to start your day!
Story behind this oatmeal recipe
I’ve always loved oatmeal recipes, but I hate when it gets mushy. I’ve discovered a few tricks to cook perfect oatmeal that’s both nutritious and delicious, without the soggy texture!
What Are The Tricks to Cook Perfect Oatmeal?
After experimenting with different techniques, I discovered the secret to a chewy, hearty oatmeal: toasting the oats before cooking. This simple step makes a huge difference in the texture, and the added crunch is absolutely delicious.
Another tip is to add cold soy milk immediately after cooking. This way, the oatmeal cools down a bit and the oats stop being heated up with the residue heat.
What I Love About This Oatmeal
- Protein-packed: With around 20 grams of protein per serving, this oatmeal will keep you feeling full and satisfied all morning.
- Chewy texture: The toasting technique ensures that the oats stay firm and chewy, even after cooking.
- Versatile: Customize this recipe with your favorite toppings to create endless flavor combinations.
- Easy to make: This simple recipe can be prepared in just a few minutes, making it a perfect hearty breakfast for busy mornings.
Dissect the Protein Content for Each Ingredient:
- 45 g rolled oats = ~5 g
- 125 ml soy milk = ~4.5 g
- 2 Tbsp pumpkin seeds = ~4 g
- 1/3 cup blueberries = ~0.5 g
- 1 Tbsp peanut butter = ~4 g
- 1 banana =~ 1.3 g
- 1 tsp desiccated coconut = ~0.1 g
In total, this breakfast contains approximately 20 grams of protein! Of course, the exact amount may vary slightly depending on the specific brands of ingredients you use. But the main point I want to highlight is that it’s easy to get enough protein on a whole-food plant-based diet without worrying about animal hormones or cholesterol.
I also love experimenting with different toppings and thinking of adding nutritious ingredients to enrich my oatmeal!
Ingredients You’ll Need
- Rolled oats: The base of our oatmeal, providing fiber and complex carbohydrates for sustained energy.
- Soy milk (unsweetened): A creamy and versatile plant-based milk that adds protein and calcium to the oatmeal.
- Salt: Enhances the overall flavor of the oatmeal.
- Pumpkin seeds: A crunchy and nutty topping that adds protein, healthy fats, and a boost of antioxidants.
- Blueberries: A delicious and nutritious fruit that adds sweetness, antioxidants, and fiber to the oatmeal.
- Peanut butter: A creamy and satisfying topping that adds protein, healthy fats, and a touch of nutty, rich flavor. See Homemade Peanut Butter if you’re interested in making it by yourself!
- Banana: A versatile fruit that adds sweetness, potassium, and fiber to the oatmeal.
- Desiccated coconut (optional): A tropical-flavored topping that adds texture, fiber, and a touch of sweetness.
How to Make Vegan Oatmeal
Here is a quick walk-through to show you how simple this recipe is! The exact ingredient amounts and details are in the recipe card down below.
- Toast the oats for 1-2 minutes until fragrant. This prevents mushiness.
- Cook with soy milk and a pinch of salt until thickened. Then add cold soy milk.
- Top with the pumpkin seeds, blueberries, peanut butter, banana, and desiccated coconut. Enjoy!
Extra Tips
- Use cold milk to cook the oats, so they won’t get mushy.
- For a thicker oatmeal, add a tablespoon of chia seeds or ground flaxseed to the mixture before cooking.
- Experiment with different toppings to find your favorite combination. Try adding chopped nuts, a dash of cinnamon, some Blueberry Chia Jam, or a drizzle of maple syrup.
Final Words
I’ll never forget the first time I tried oatmeal. It was a disaster! But don’t give up on oatmeal just yet. By toasting the oats and using iced soy milk, you can create a much more enjoyable texture. Give this recipe a shot, and you might just become an oatmeal lover too.
What else can I make?
Here are more high-protein breakfast ideas for you!
High-Protein Vegan Oatmeal
Ingredients
- 45 g rolled oats, use gluten-free if needed
- 120 ml soy milk, unsweetened, plus 2 tbsp cold for serving
- 1 pinch salt
- 2 Tbsp pumpkin seeds, toasted
- ⅓ cup blueberries, fresh or thawed
- 1 Tbsp peanut butter, natural, without added sugar and oil
- 1 medium banana, sliced into thick coins
- 1 tsp desiccated coconut, optional
Instructions
- Toast the oats: Heat up a saucepan over medium heat. Add the rolled oats to the pan and toast them for 1-2 minutes until it smells nutty and fragrant. This step creates harder edges on the oats, so they won’t get mushy when we cook them with liquid.
- Cook the oatmeal: Add 120 ml (½ cup) soy milk and a pinch of salt to the oats. Stir and cook for about 1–2 minutes. Then cover the pan with a lid and let it cook for about 1 minute. Add a dash of water if it dries out too fast. Cook until the oats are cook and most liquid is absorbed. Then stir in the rest 2 tablespoons of soy milk.
- Add the toppings & serve: Then transfer the oatmeal to a serving bowl. Add the pumpkin seeds, blueberries, peanut butter, sliced bananas desiccated coconut on top. Drizzle maple syrup if desired. Enjoy this delicious oatmeal warm!
Video
Notes
- Storage: Leftover oatmeal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- *I don’t label the calories in my recipes because I want here to be a welcoming and safe space for everyone. I hope everyone can embrace their body without letting numbers define their worth.
