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Creamiest Oatmeal (Accidentally Vegan)

Updated: Apr 30, 2020

I'm not vegan or vegetarian, but I do like to sprinkle those ways of eating throughout my week. This recipe started off as a way to use some rolled rye flakes I had sitting in the cupboard, and the tipping point was the subfreezing temps we've been experiencing. There is just something so uniquely comforting about a steaming bowl of oatmeal!

As you can probably tell by my multiple posts for oats in various forms, I LOVE oats. If you love oats too, you'll want to check out this recipe. I was recently introduced to rye flakes, which is a commonly found in muesli and porridge in Scandanavia and Northern Europe and other harsh colder climates. In other words, perfect for our current polar vortex! They look a lot like old fashioned rolled oats (aka jumbo oats in England), but take longer to cook. That makes them a great option to pair with steel cut oats, and you will be so glad you did, because the combo will make the creamiest oatmeal you've ever eaten!

Please note: I have made the recipe graphic smaller in order to be more mobile device compatible. If you're having trouble reading the graphic on a computer or laptop, click on the recipe link at the bottom of the graphic, which will give you a larger version to read.


The Elvis: add 2 TBL PB 2 (peanut butter powder) and substitute chopped bananas for the blueberries and walnuts for the almonds and skip the zest

California Dreaming: add 1/4 tsp almond extract and substitute chopped dried apricots for the blueberries, pistachios for the almonds, and orange zest for the lemon zest

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