Vegan Banana Honey Oatmeal

Total time15 min

Prep time5 min

Cook time10 min

Old-fashioned rolled oats simmer low and slow until they turn thick, creamy, and just the right amount of spoonable, warmed through with a cozy hit of ginger and cinnamon and a pinch of salt to round it all out. Sliced banana on top brings natural sweetness and a soft, fresh contrast to the warm porridge underneath. It's the kind of breakfast that comes together in one pot and feels comforting without any fuss — simple pantry staples doing all the work. Cool mornings call for a bowl of this: fragrant, gently spiced, and ready in minutes. It's a solid pick for a vegan breakfast rotation, especially when you want something warm and satisfying without a long ingredient list.

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Ingredients

2 servings

1 cup old-fashioned rolled oats
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1 cup water
1 cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ tsp ground ginger
¼ tsp ground cinnamon
⅛ tsp salt
1 medium banana, sliced
2 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.

Instructions

1
Combine the water and milk in a medium saucepan and bring to a gentle simmer over medium heat, watching closely so the milk does not scorch.
2
Stir in the oats, ground ginger, ground cinnamon, and salt. Reduce the heat to medium-low and cook, stirring occasionally, until the oats have absorbed most of the liquid and the porridge is thick and creamy, about 5 minutes.

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