This warming, comforting maple oatmeal is a great breakfast for fall. Brighten up chilly, dark mornings with a delicious bowl of porridge. All you need is three ingredients and five minutes!
- Oats – You probably saw this one coming!
- Milk – Use dairy, almond, coconut, oat, soy or any other type of milk that you like.
- Maple syrup – Real Canadian maple syrup has a lovely sweetness that can’t be beat.
How to make maple oatmeal
For two portions of oatmeal, add porridge oats, milk and maple syrup to a pot. Combine and cook for approximately 5 minutes, or until the porridge has reached the desired consistency. Place in bowls, and serve with your choice of toppings. It is really that easy!
Leftover maple oatmeal can be stored in the fridge for up to 5 days. Serve it cold, or reheat it in the microwave before serving. This recipe is therefore perfect to prepare healthy breakfasts for the week ahead.
Frequently asked questions
Is maple oatmeal allergy friendly? – This dish is soy free, nut free and egg free. It can be made dairy free and vegan by using a plant based milk alternative, like almond milk. You can also make gluten free oatmeal by purchasing gluten free oats.
Can I substitute the maple syrup? – Absolutely! You can omit the maple syrup, or substitute it with honey or agave syrup if you want to keep the sweetness.
More healthy breakfast recipes
- Chocolate peanut butter oatmeal
- Healthy banana bread with blueberries
- Whipped feta with honey – serve this spread on a pieces of toast!
- Baked egg in avocado recipe
- 100 g porridge oats
- 300 ml milk (I used almond milk)
- 3 tsp maple syrup
- 1 tbsp chopped pecans
- 1 tbsp pumpkin seeds
- 2 tsp maple syrup
- Add porridge oats, your choice of milk and 3 tsp maple syrup to a pot. Cook on medium heat for 5 minutes until you have porridge consistency.
- Place in a bowl, and add toppings. I used pecans, pumpkin seeds and maple syrup, but feel free to use the ones you prefer.