Vegan Banana Oatmeal with Honey and Ginger

Total time15 min

Prep time5 min

Cook time10 min

Vegan Banana Oatmeal with Honey and Ginger

Warming ginger and a pinch of salt turn simple rolled oats into a thick, creamy bowl that's ready in under ten minutes on the stovetop. Sliced ripe banana adds natural sweetness and a soft, silky texture right on top, with a dusting of cinnamon for that cozy, spiced finish. It's an easy weekday breakfast that comes together in one pot, so cleanup is just as simple as the cooking. Every ingredient here plays a clear, whole-food role, which makes this an easy one to slot into a plant-based morning routine. Serve it right away while it's warm and creamy for the best texture.

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Ingredients

2 servings

2 cups milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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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.
1 cup old-fashioned rolled oats
¼ tsp ground ginger
⅛ tsp salt

For serving

2 ripe bananas, sliced
2 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp ground cinnamon (optional)

Instructions

1
Combine the milk, rolled oats, ground ginger, and salt in a medium saucepan over medium heat. Stir to combine.
2
Cook, stirring frequently, until the oats have absorbed most of the milk and the mixture is thick and creamy, about 7–9 minutes. Reduce the heat to low if the mixture begins to bubble vigorously.

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