Cinnamon Raisin Vegan Microwave Oatmeal

Ingredients for Vegan Microwave Oatmeal

Old-fashioned oats - I use old-fashioned oats for this recipe.  Steel-cut oats cannot be substituted, the time and ratios for liquid are both different. 

If you need a steel-cut oat recipe, I have apple steel-cut oats, banana steel-cut oats, and pumpkin steel-cut oats.  They are instant pot recipes that also include stovetop instructions. I haven’t tested with quick-cooking oats, I don’t normally cook with them.

Raisins - I use unsweetened raisins, they plump up during cooking and add sweetness to the oats. 

Water or dairy-free milk - I like to cook my oats in water to where they’re thick, then I thin them out with milk once they’re done cooking.  You’ll need to adjust the water/dairy-free milk to suit your preferences.  Do you like your oatmeal thin or thick?   Any milk will work or use a combination of water and milk.

Ground flaxseeds - Chia seeds can be used instead.  Try reducing to 2 teaspoons of chia seeds, then add more if you want to. For more vegan breakfast recipes with ground flaxseeds try blueberry cheesecake overnight oats or flax pudding with strawberries.

Maple syrup - Maple syrup can be substituted with any sweetener and added to taste.

Ground cinnamon - Add as little or as much as you want.  

How to Make Vegan Oatmeal

Add the oats, raisins, and water or milk to a microwave-safe bowl and stir together.  You will need to adjust the water/dairy-free milk to suit your preferences.  Start with ½ cup for super thick oatmeal, then thin it out after it’s cooked with more milk.  Start with ¾ cup for a thinner porridge, then thin it out after it’s cooked with milk if needed. 

Then microwave for about 2 minutes; depending on your microwave the time may vary. Let it sit for a minute or two to cool down.

Then add the cinnamon, ground flaxseed, maple syrup to taste, and a sliced banana. If needed, thin it out with milk to make it creamy.

Toppings

This vegan oatmeal can be topped with all sorts of toppings.  I usually stick to sliced bananas; but sliced almonds, nut or seed butter, and diced apple would also work great.  

Tips

• The bowl needs to be large and deep enough for everything to fit and have room for the oats to boil and not boil over.  In the bowls I use, the uncooked oats and liquid take up less than half of the bowl’s capacity.
• Please keep in mind that cooking times vary among microwaves.
• Another essential tip is consistency.  Some people prefer a thinner porridge to thicker oatmeal.  Starting with ½ cup of liquid will make the oats drier and thicker.  I prefer this, then I thin out the oats with milk.
• If you start with ¾ cup of liquid, when they come out of the microwave they’ll have a thinner consistency.  The ground flaxseed will thicken up the vegan oats.  Then add more milk to thin out if needed.
• If you cook with water, then I recommend thinning it out with milk to make it creamy.

Related recipes

• Vegan Pumpkin Overnight Oats
• Basic Overnight Oats with Flax seed
• Chocolate Peanut Butter Overnight Oats
• Mango Overnight Oats
• Blueberry Walnut Baked Oatmeal Cups
• Cinnamon Raisin Oatmeal Bars
• Mango Porridge

I hope you enjoy this recipe for quick cinnamon raisin vegan oats!