High Protein Vegan Oatmeal Recipe
High Protein Vegan Oatmeal Recipe is a creamy plant-based breakfast made with rolled oats, soy milk, pumpkin seeds, berries, and peanut butter. Ready in 15 minutes, it delivers 21.9g of protein and lasting energy.
Ingredients
Oatmeal Base
- ½ cup water
- ½ cup unsweetened soy milk
- ½ cup old-fashioned rolled oats
- 1 pinch kosher salt optional
- ¼ teaspoon vanilla extract cinnamon, or both (optional)
- 2 tablespoons pumpkin seeds
Toppings
- ⅓ cup frozen mixed berries
- ½ banana sliced
- 1 tablespoon natural peanut butter
- Maple syrup to taste (optional)
Instructions
- In a small saucepan, combine the water and soy milk. Bring the mixture to a gentle boil over medium-high heat.
- Stir in the rolled oats, kosher salt, and vanilla extract or cinnamon if using.
- Reduce the heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally until the oats become creamy.
- While the oats cook, add the pumpkin seeds to a blender or coffee grinder and pulse for 5 to 10 seconds until finely ground.
- Stir the ground pumpkin seeds into the oatmeal to increase both creaminess and protein.
- In another small saucepan, combine the frozen berries with a splash of water and a drizzle of maple syrup if desired.
- Heat the berries over medium heat for about 5 minutes until they soften and release their natural juices.
- Spoon the cooked oatmeal into a serving bowl.
- Top with the warm berries and all of their delicious juices.
- Arrange the banana slices over the oatmeal.
- Add a spoonful of natural peanut butter and drizzle with maple syrup if desired.
- Serve your High Protein Vegan Oatmeal Recipe immediately while warm.
Notes
- Rolled oats create the creamiest texture, although quick oats may also be used.
- Add extra soy milk if you prefer thinner oatmeal.
- Toasted pumpkin seeds provide a richer nutty flavor.
- Sprinkle chopped walnuts, pecans, or coconut flakes on top for additional texture.
- Double or triple the recipe for meal prep.