Dairy-Free Oats with Almond Milk
Rolled oats simmered in almond milk and topped with banana make a warm, dairy-free breakfast bowl. Ready in about ten minutes.
There's something comforting about a pot of oats simmering on the stove, and swapping in almond milk keeps this version completely dairy-free without losing any of that creamy texture. A few minutes of stirring is really all it takes.
Because it's built on almond milk rather than cow's milk, this bowl works for anyone avoiding lactose while still landing rich and satisfying. Sliced banana and a drizzle of maple syrup add natural sweetness, and a pinch of cinnamon gives it a little warmth without needing extra sugar. Rolled oats also bring a steady dose of soluble fiber, which is part of what makes a bowl like this feel sustaining rather than a quick sugar hit.
Serve it hot, straight from the pot, with extra banana or a spoonful of nut butter stirred in if you want more staying power.
Ingredients
- 1/2 cup rolled oats
- 1 cup unsweetened almond milk — lactose-free
- 1/2 banana banana — sliced
- 1 teaspoon maple syrup — optional, for sweetness
- 1/4 teaspoon cinnamon — optional
Instructions
- 1In a pot, combine rolled oats and almond milk.
- 2Cook over medium heat for 4–5 minutes, stirring occasionally, until oats are soft and creamy.
- 3Pour into a bowl, top with banana slices, maple syrup, and cinnamon if desired.
- 4Serve warm as a nutritious breakfast.