Maple Butter Oatmeal is filled with pools of melted vegan butter and swirls of sweet maple syrup. This hearty breakfast doubles as meal prep!
It’s hearty steel cut oats that are flavored with vanilla bean powder and cooked in creamy milk until they are soft but still a touch chewy, layered into a bowl topped with puddles of melted vegan butter (that actually tastes like real butter!) and drizzles of sweet and smoky maple syrup.
It’s perfectly sweet. A touch salty. It feels like a big morning hug in a bowl. It’s Maple Butter Oatmeal.
Isn’t there just something magical about butter and maple syrup? It’s the topping of choice for pancakes. It is puddling in nearly every waffle. Today it’s taking over oatmeal. And it is so good.
The butter melts and adds richness to the oats. The maple syrup adds necessary sweetness and a deep maple flavor. The butter keeps the oatmeal from getting overly sweet and actually helps to balances out blood sugar levels. Together they are a match made in breakfast heaven.
This stellar breakfast also doubles as meal prep and who isn’t about meal prep these days? If you have any leftover, you can simply place the cooked oats in a lidded container and stash it in the fridge. Steel cut oats reheat beautifully in the microwave without getting gloopy or turning into mush like other oats can. Then just top your single serving with butter and maple and dig on in.
However, I never have any leftovers because Maple Butter Oatmeal! So, instead I just double the recipe and store the uneaten half. Breakfast is served!
Maple Butter Oatmeal is filled with pools of melted vegan butter and swirls of sweet maple syrup. Ready in just 20 minutes!
- 1 1/2 cups non dairy milk of choice
- 1 1/2 cups water
- 1 cup gluten free steel cut oats
- 1/4 teaspoon salt
- 1 teaspoon vanilla bean powder OR vanilla extract
- 4 tablespoons maple syrup, divided
- 4 tablespoons Easy Vegan Butter, divided
- Add the water and milk to a pot and bring it to a boil. Stir in the oats and salt and reduce the heat to a simmer. Cover and cook, stirring occasionally, until the oats are tender and creamy, about 15-20 minutes.
- Add in the vanilla, half of the maple, and half of the butter. Spoon the oatmeal into bowls and top with the remaining butter and maple. Serve immediately.
I use a quick and easy homemade butter in this recipe because it has the best flavor I’ve found, but feel free to substitute in your butter of choice.