Ingredients
Units
Scale
- 2 cups rolled oats
- 1/2 cup raspberries
- 1/2 cup almonds
- 2 cups sliced peaches
- 1 cup toasted unsweetened shredded coconut
- 1 1/2 teaspoons chia seeds
- 3/4 teaspoon salt
- 2 cups unsweetened nondairy milk, such as oat or coconut
- 3/4 cup plain nondairy yogurt, such as oat, soy, or cashew
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add milk and yogurt to a saucepan
- Bring to a simmer over medium-high heat
- Stir often with a wooden spoon.
- Stir in oats, maple syrup, vanilla, and salt
- Reduce heat to medium-low
- Cook, stir often for 5 minutes until the mixture is thick and creamy
- Divide the oatmeal evenly among 4 bowls
- Top evenly with the peach slices, raspberries, and almonds
- Sprinkle with shredded coconut
- Serve immediately and enjoy!
Notes
If you are dealing with celiac disease or gluten sensitivity you should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
- Prep Time: 5
- Cook Time: 7
- Category: Breakfast
- Method: Boil
- Cuisine: International
- Diet: Vegetarian
