HIGH-PROTEIN VEGAN OATMEAL THAT KEEPS YOU FULL
This high-protein vegan oatmeal is creamy, cozy, and madewith peanut butter powder for extra protein without heaviness. An easy,oil-free plant-based breakfast that keeps you full and energized until lunch.
Equipment
- 1 Small saucepan
Ingredients
Oatmeal Base
- ½ cup water (120 ml)
- ½ cup unsweetened soy milk (120 ml)
- ½ cup old-fashioned rolled oats (40 g, organic, GF if needed)
- 1 pinch kosher salt (optional)
- ¼ tsp vanilla extract (optional, and/or cinnamon)
- 2 tbsp pumpkin seeds (20 g)
- 2 tbsp peanut butter powder, unsweetened (16 g)
Toppings
- ⅓ cup frozen berries (50 g)
- ½ medium banana (60 g, sliced)
- 1 tbsp natural peanut butter (optional) (16 g)
- Maple syrup (to taste, optional)
Instructions
- Cook the oats: Bring the water and soy milk to a gentle boil. Add the oats, reduce heat to medium, and stir in the salt and vanilla or cinnamon. Cook for 6–8 minutes, stirring often, until creamy.
- Add the protein: In a small bowl, mix the peanut butter powder with 2–3 tablespoons of warm water until smooth. Stir it into the oats during the last 1–2 minutes of cooking.
- Prepare the seeds: Blend the pumpkin seeds for 5–10 seconds until coarsely ground, then stir them into the oatmeal. (Alternatively, sprinkle whole seeds on top.)
- Warm & serve: Heat the frozen berries with a splash of water in a small pan for about 5 minutes. Transfer the oatmeal to a bowl and top with berries, banana slices, and optional peanut butter and maple syrup.
Notes
- Add extra soy milk if the oats thicken too much
- Swap pumpkin seeds for ground flaxseed or chia seeds if preferred
- Skip regular peanut butter for a lighter bowl, or add it for extra calories
- Great add-ins: soy yogurt, cacao nibs, chopped dates, or granola