5-Minute Oatmeal Power Bowl

by Angela (Oh She Glows) on November 17, 2014

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This is what I’ve been eating for breakfast every morning for the past month. It’s total comfort food and makes me feel amazing, even after a night of little sleep. I don’t know about you, but when I find something that I love, I have to have it every. single. day. until I’m sick of it and then I’m onto the next thing for a while. It’s a good thing I have this blog or I’d probably eat the same 3 meals on rotation! This wouldn’t surprise my mom. As a child, I used to only want to wear one outfit over and over. My poor mom had the challenging task to convince me to put on a different outfit before school each day. I remember one of those outfits fondly – a neon pink and green spandex short and tank outfit. Probably with a snap bracelet. Who wouldn’t want to wear that every day? I knew what I was doing back in the 80’s, let me tell you!

Now that I have a newborn, I’ve found myself with short “window of opportunities” for personal tasks (shower! eat! get crap done!). I have to move more efficiently then ever and I’m doing most things in half the time. This probably explains why I left the house wearing 1 earring the other day (“new fashion trend?” is what the cashier asked me). After I feed Adriana in the morning, I’m ready to chew my own arm off (unless I have some of my favourite breakfast cookies on hand!). So, rather than raiding the fridge and digging into my dark chocolate macaroon torte at 8am (yup, that happened), I came up with this hot oatmeal that only requires a quick zap of heat. It’s virtually instant! And I’m not talking about those powdery instant oatmeal packets I used to eat in highschool and university. This is real deal oatmeal at a fraction of the time, but you’d never know it. And it’s been working so well for my new routine that I knew I had to share it, as simple as it is. Everyone can appreciate an almost-instant breakfast, right?

The magic of this breakfast starts with making vegan overnight oats before bed. I live off of vegan overnight oats (and smoothies) all summer long, but it’s cold and snowy outside and I want something piping hot! My solution? I started making my vegan overnight oats before bed as usual, but now in the morning I throw the soaked oat mixture into a pot and heat it up for a couple minutes. That’s all it takes! Since we’re already soaking the oats and chia seeds overnight, the work is done for you as you sleep. Now all we have to do is heat it up for a minute or two. Then I scoop it into a bowl and throw on some toppings. In 5 minutes flat, I have an incredibly satisfying, nourishing bowl of oatmeal ready to start my day. It looks like a fancy bowl of oatmeal fit for a crunchy breakfast cafe. And that makes me very happy.

My favourite toppings are…

soaked raw almonds

pepita seeds (you can soak those too)

dried cranberries or dried cherries

raw or toasted almond butter (just a drizzle so it doesn’t overpower)

cinnamon + ground ginger + allspice (lots of cinnamon and just a tiny sprinkle of the last two – try it!!)

toasted flaked coconut

Keep these toppings close by so you can just throw them on like nobody’s biz-nas. Oh and sometimes I will put a pat of coconut oil or vegan butter on top when I want to crank up the comfort another level. This is a breakfast that makes those wintry cold days just a bit more bearable.

Serve with tea or coffee and get COZY!

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4.9 from 41 reviews
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5-Minute Oatmeal Power Bowl

Vegan, gluten-free, oil-free, refined sugar-free, soy-free

By

My favourite bowl of hot oatmeal, ready in less than 5 minutes! Soaking the oatmeal mixture overnight cuts down the cook time the morning of—all you have to do is heat it on the stove for a minute or two. Don't forget to mix the ingredients the night before. For a fall twist, add a pinch of cinnamon, ground ginger, and allspice on top of each bowl. Total fall comfort food!

Yield
1 bowl
Soak time
overnight
Prep time
Cook time

Ingredients:

  • 1 ripe banana, mashed (the riper/spottier the better)
  • 2 heaping tablespoons chia seeds
  • 1/3 cup rolled oats (use certified gluten-free if necessary)
  • 1/4 teaspoon cinnamon
  • 2/3 cup almond milk
  • 1/3 cup water
  • 1 tablespoon ground flax (optional, see note)
  • For garnish: soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices (cinnamon, ginger, allspice)

Directions:

  1. The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
  2. In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax, if using.
  3. Pour oats into bowl. Garnish with your desired toppings. Get cozy!

Nutrition Information

Serving Size 1 bowl | Calories 400 calories | Total Fat 15 grams
Saturated Fat 1.5 grams | Sodium Fat 220 milligrams | Total Carbohydrates 63 grams
Fiber 19 grams | Sugar 15 grams | Protein 12 grams

Nutrition info is based on 1 serving total.
* Nutrition data is approximate and is for informational purposes only.

Tips:

  • The ground flax is optional because it creates a bit of a strange texture (almost like a flax egg) in this oatmeal. I don't mind it, but some people might. If you think you will, just leave it out or sprinkle some ground flax on top instead.
  • I love topping my oats with spices—a pinch of cinnamon, ground ginger, and allspice create my perfectly spiced bowl.

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Happy breakfast-ing this fall!

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You guys are awesome! I got word that The Oh She Glows Cookbook has made it into the FINAL round of voting in Good Reads Choice Awards! I would love your support (last time I have to ask, thank goodness!!). Thanks for helping us get this far. You can vote here.

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{ 16 comments… read them below or add one }

Page 5 of 5«12345
Annik February 27, 2016 at 5:47 pm

This looks delicious ! How much calories per serving?

Reply

Angela Liddon February 29, 2016 at 4:45 pm

Hi Annik, I haven’t calculated the nutritional data myself, but if you plug the recipe information into an online tool like Nutrition Data or Calorie Count.com, it will calculate the calories per serving for you. Hope this helps!

Reply

Larissa March 9, 2016 at 1:11 pm
Recipe Rating:

I know this is an old post but I just had to comment – thank you for this recipe!! For over a month I’ve been trying to find a breakfast that’s filling enough to tide me over until lunch when I bike 12 km to work every day. And finally today, after having this for breakfast, I didn’t have to deal with an embarrassing rumbling stomach before lunchtime. So excited to keep trying this with different toppings!

Reply

Angela Liddon March 10, 2016 at 8:52 am

Hi Larissa, I’m glad the Oatmeal Power Bowl was able to tide you over! A 12 km bike ride every morning (Wow! Impressive!) would definitely work up a monster appetite. :) Have fun experimenting with toppings!
.0

Reply

Low carb yogurt March 14, 2016 at 6:34 pm

I am in love with bowls of oatmeal right now too! It is total comfort!

Reply

Jacquie Howard March 22, 2016 at 2:36 pm

Does it have to be heated?
I have always soaked my oats overnight and eaten cold from the fridge, which I love.

I was drawn to this recipe as it had mashed banana and no sugar :) might try cold

Reply

Angela Liddon March 25, 2016 at 2:31 pm

Feel free to give it a try, Jacquie! I’m a HUGE fan of cold overnight oats. This is my go-to recipe here: http://ohsheglows.com/2015/07/22/vegan-overnight-oats/

Reply

April September 20, 2016 at 6:52 am

Why soak the seeds and nuts that are being used as a topping? How long do they keep after soaking?

Reply

Angela Liddon September 23, 2016 at 4:29 pm

Hi April, Soaking the seeds and nuts in water helps your body digest them better, and it can help with nutrient absorption. :) I like to soak overnight, and I’ll often put a half cup of almonds in a bowl, cover with water, and then drain and rinse in the morning. It’s a great snack! I keep them in the fridge for up to 3 days.

Reply

Janice October 12, 2016 at 9:46 pm
Recipe Rating:

Angela…just bought your amazing book from Costco and am loving it. Question, can you use Keifer in this recipe? It would be great to add the benefits of a probiotic and boost gut health first thing in the day.

Reply

Sarah September 8, 2017 at 12:09 pm

Ah!! I love your spoon! Also, I’ve been going through your blog and just pinning a BUNCH of recipes, haha! All of your food looks so good. I’ve made your Hunky Heartbeet Cabbage Soup and it was delicious! I am now attempting a not-overnight version of this. Hopefully it turns out!

Reply

Angela Liddon September 8, 2017 at 12:10 pm

Hey Sara, It should last in the fridge for at least a few days, I would imagine (we tend to polish it off pretty quick, but I love your idea of turning it into a few days worth of lunches!)

Reply

Ivory January 21, 2018 at 11:27 am

This oatmeal sounds amazing. I can hardly wait to make. I’ve been looking for an amazing oatmeal recipe, and I think I just found it. Thank you!

Reply

Angela (Oh She Glows) January 22, 2018 at 7:26 am

Hey Ivory, Thank you! I’d love to hear what you think :)

Reply

P April 30, 2018 at 10:40 am

Hi Angela!

I have eaten oat bran mixed with flax seed meal for breakfast every day for at least the past 15 years. Besides helping build Bob’s Red Mill empire, I suspect and hope it is helping me stay healthy. I pour it in a big bowl, pour enough water to cover it by a couple inches, and nuke it for about 3-4 minutes. I usually add walnuts and either blueberries or bananas. On a long, lazy weekend morning, I might add quinoa. To do this, I just precook the quinoa for about 5 minutes before adding the oat bran. With a cup of coffee, this breakfast sustains me for at least 3-5 hours. Please tell me I haven’t wasted the last 15 years of my life!

P

Reply

Angela (Oh She Glows) May 1, 2018 at 9:35 am

haha that sounds amazing!! And I chuckled at “Besides helping build Bob’s Red Mill empire”…I feel the same. Where is our cut? ;)

Reply

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