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This Creamy Oatmeal is genuinely sweet, genuinely creamy, and made with exactly four ingredients: rolled oats, ripe bananas, cinnamon, and a pinch of salt. No added sugar. No maple syrup. No dairy or plant milk. Just whole food ingredients that do all the work themselves.
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The secret is two things: ripe, spotty bananas mashed until they’re almost a purée and whisked into the water before the oats go in, and starting the oats in cold water instead of boiling. Both tricks sound too simple to make a real difference — and both make an enormous one. Reader Katherine made it exactly as written and called it “creamy and decadent.” Reader Jade, a lifelong instant oatmeal person, said she “wasn’t sure she’d like it” — and ended up loving it.
The base recipe is deliberately simple so that every person at the table can top their bowl exactly the way they want. My kids have been eating this on repeat since 2015, and it still disappears faster than I can make it.
Ingredients you need
I’ll let you in on a little fact – my kids like SWEET oatmeal, too! But, guess what? There is NO added sugar in this recipe…not even pure maple syrup. Yet, it is totally sweet and delicious.
Here’s another fact – they like CREAMY oatmeal. But, guess what? There is NO dairy or even plant milk in this recipe. You’ve probably never had oatmeal this creamy before.
So what IS in this base recipe for this easy vegan oatmeal? Rolled oats, banana, cinnamon, and salt. That’s it!
Ingredient notes
Oats ~ Old fashioned rolled oats are what you need. They cook quicker than steel cut, but still retain some texture, unlike quick oats or instant oats.
While oats are technically gluten-free, they are often processed on equipment that also processes gluten ingredients. For that reason, if you have celiac disease or gluten intolerance, you’ll want to make sure to look for certified gluten-free oats.
Bananas ~ Ripe bananas. The ones with brown spots! The more brown spots the banana has, the riper and sweeter it will be.
This is how we make our oatmeal sweet with no added sugar! We are smashing these bananas until they are almost a liquid and then whisking them into the water. You won’t even notice them once you add the oats!
Don’t like bananas? I still encourage you to try this recipe as you really don’t notice them in the final dish. Use just one banana if you are really worried about the flavor coming through.
Water ~ No need for fancy nut or seed milks here, plain water works perfectly for this oatmeal recipe. I promise it will still be super creamy and delicious!
That being said, if you really want to, you can use your preferred milk.
Flavor ~ Since this is a basic base recipe for adding whatever toppings you choose, we are keeping the flavorings simple. A dash of cinnamon and a little pinch of salt is all that’s needed.
Don’t love cinnamon? Just leave it out!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
The process here is as simple as the ingredient list — but there are two techniques that make all the difference between ordinary oatmeal and something genuinely special.
Start by mashing the bananas on a plate or cutting board until they’re almost completely liquid — more of a purée than a mash (1). The more thoroughly you break them down, the more evenly they’ll dissolve into the oatmeal and the less you’ll notice any banana texture in the finished bowl. Whisk the mashed banana into the water in your pot until well incorporated.
Here’s the technique that changed everything for me: add the oats to the cold banana-water mixture before turning on the heat (2). I know it goes against everything you’ve been taught about cooking oatmeal — I thought you always brought the water to a boil first too. But starting the oats in cold liquid and bringing everything up to temperature together is what creates that impossibly creamy texture. Once the oatmeal comes to a simmer, reduce the heat to low, stir in the cinnamon and salt, and cook until thick and creamy (3) — less than 10 minutes.
That’s genuinely it. Spoon into bowls and let everyone top their own.
Oatmeal toppings
If you are a banana lover, you can stop right here if you want. But the best part of making a big batch of creamy oatmeal like this is that every family member can top their individual bowls any way they like (without NEEDING added sugar!).
Fresh fruits, dried fruits, nut butters, chopped nuts and/or seeds, pure maple syrup, spices like cinnamon, nutmeg or ginger, cocoa powder, chocolate chips, whatever your heart desires!
If you are NOT a banana lover (what?) stirring in some nut butter and sprinkling with cinnamon or cocoa should mask the banana flavor, but leave the sweetness! If you are really worried about the banana flavor coming through, use just one banana, instead of two.
For a fall treat, top it off with some quick Stovetop Cinnamon Apples!
Favorite combinations
Here are some of our favorite combinations for hearty oatmeal bowls:
Or try these tasty oatmeal variations:
- Fresh berries, hemp hearts and almond butter – my fave!
- Peanut butter and chopped apples – my son’s fave!
- Nut butter, fresh banana slices, walnuts, and chocolate chips – my daughters’ fave!
Pro tips and tricks
Bananas!
You smash those bananas up on a plate or cutting board until they’re basically puréed. Then you whisk the smashed banana into the water. I wish I could take credit for this brilliant idea, but I learned this tip from the Whole Banana Oatmeal recipe in Rip Esselstyn’s Engine 2 Diet.
Add the oats to cold water!
What? I know! When I first figured out this trick, I couldn’t believe it. I thought you were always supposed to bring the water to a boil and then add the oats. And you can certainly make oatmeal that way, but not super dreamy creamy oatmeal. After your water, smashed banana and oats are in the pan, THEN turn on the heat and bring to a simmer.
That’s it! Super quick and easy. Bananas and cold water are your ticket to sweet creamy vegan oatmeal.
Make it ahead for the week!
This oatmeal stores well in the fridge for up to 5 days. It thickens significantly as it sits, so when reheating add a splash of water or non-dairy milk and stir well. Microwave in 60-second intervals or warm gently on the stovetop.
Adjusting the banana flavor.
The riper the banana, the sweeter and more banana-forward your oatmeal will be. If you love banana flavor, use very spotty, almost-black bananas. If you want the sweetness without the banana coming through strongly, use two bananas that are just beginning to spot, or drop down to one banana and add a drizzle of pure maple syrup on top to compensate for the sweetness.
Can you add fruit while cooking?
Yes — soft fruits like sliced strawberries or blueberries can go right in with the bananas and cook down into the oatmeal. Frozen fruit works great, too! They’ll get very soft and jammy. If you prefer your fruit fresh and with more texture, add it as a topping after cooking. Both are delicious — it really comes down to personal preference.
Storage
Fridge: Store leftover oatmeal in an airtight container for up to 5 days. It thickens considerably as it cools — this is normal. Stir in a splash of water or plant milk when reheating to loosen it back up.
Reheat: Microwave in 60-second intervals, stirring between each, or warm on the stovetop over low heat with a splash of water or milk. Stir well and taste — you may want to add fresh toppings after reheating rather than before storing.
Freezer: You can freeze individual portions of this oatmeal in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as above.
FAQs
Browsing the oats section of the grocery store can be a bit confusing if you’re new to using them. There you’ll find oat groats, steel cut oats, Scottish oatmeal, old fashioned rolled oats, quick oats, instant oats, and even oat flour.
For this quick and easy oatmeal recipe, you’ll want to grab the old-fashioned rolled oats. They cook quicker than steel cut, but still retain some texture, unlike quick or instant.
Yes, absolutely. Water works perfectly and keeps the recipe as simple and whole-food as possible — but if you want an even richer, creamier result, swap in your preferred plant milk. Oat milk gives the creamiest result. Almond milk, soy milk, and coconut milk all work well too. Just make sure to use an unsweetened, plain variety.
Yes. Soaking the oats overnight in the water (with the mashed banana already whisked in) can actually deepen the creaminess and reduce the cooking time. Make sure to keep this in the fridge, not on the counter. If you soak overnight, cook just until the oatmeal is heated through and reaches your preferred consistency — it won’t need the full time.
More vegan recipes with oats
Once you try oatmeal made this way, it’s hard to go back to the instant packets. There’s something genuinely satisfying about a bowl of real, whole food oatmeal that keeps you full and fueled all morning — especially when your kids ask for it by name.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
15-Minute Creamy Oatmeal (No Added Sugar, Dairy-Free)
Recommended Equipment
Ingredients
For the Oatmeal
- 3 ¼ cups water
- 2 medium bananas smashed really well (use just one if you are not a banana lover)
- 2 cups old fashioned rolled oats be sure to use certified gluten-free oats to make this recipe gluten-free
- 1 teaspoon ground cinnamon or to taste
- ⅛ teaspoon salt
Toppings, optional, use as many as you like
- Nut butter
- Chopped nuts or seeds
- Fresh fruit
- Dried fruit
- Spices more cinnamon, nutmeg, or ginger
- Cocoa powder
- Chocolate chips
- Granola
- Plant milk
- Pure maple syrup
Instructions
- Smash the bananas really well until they resemble purée.
- Add the water to a pot on the stove and whisk in the banana until well incorporated.
- Add the oats to the water and THEN turn on the heat to medium-high. As soon as the oatmeal comes to a simmer, turn down the heat to low, add the cinnamon and salt, and cook until desired consistency, stirring occasionally to ensure it doesn't stick to the bottom of the pot. This takes less than 10 minutes.
- Spoon into individual bowls and top with (or stir in) ingredients of choice.
Notes
~Nutrition facts calculated without toppings.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Maureen
Wow!! This oatmeal is seriously the best! I make stovetop oatmeal at least once a week for my 17 month old granddaughter and myself. I’ve tried so many ideas but this is truly the easiest, quickest and most delicious oatmeal recipe I’ve ever tried. I just made it and I’m having a big bowl of it right now. I added 1/2 tsp cinnamon right at the end and a tablespoon of hemp hearts. My first spoonful was so perfect I wasn’t going to add anything else to mine but I wanted to try almond butter so added just a tiny bit and some frozen wild blueberries. It’s YUMMY! You definitely don’t need to add anything at all because the bananas give it so much flavor.
Thank you for this amazing and totally accurate recipe. It’s refreshing to follow a recipe exactly as written and have it turn out perfectly!!
Jenn S.
Thank you, Maureen! So happy to hear you love it! I hope your granddaughter loves it, too. Have a fabulous weekend!
Hattan
Wouldn’t using milk make it more tasty?
Jenn S.
You can add a splash at the end if you like, but it really doesn’t need any.
Ella
Hey! Thank you so much for the recipe!!! I’ve made it about 5 times in the last week! I have been trying to make oatmeal but I haven’t found a recipe that worked… UNTIL this one!!! I love the banana in it! Thank you!
Jenn S.
Oh, that’s so great to hear, Ella! Thank you! So happy you loved it!
nicky
If you love regular oatmeal, heres an interesting twist. Make your oatmeal, then pack as much as you can in a small mixing bowl. Smooth the top and cover with tin foil or wrap. Put in the fridge overnight. The next morning, turn the bowl over onto a plate. Slice the oatmeal into slices thick enough to hold up ,but not too thick. Fry in a little oil or vegan butter till golden on both sides. Top with fruit, jam, syrup,nut butter…its delicious wheat free “french toast!”
Jenn Sebestyen
Thanks, Nicky! Sounds delicious!
Lukas
Thank you a lot for this recipe! I am normally a really, really bad cook.. but this dish my family member including myself absolutely love!
Thanks again!
Jenn S.
Oh, good, I’m so glad you all loved it! Thanks, Lukas!
Mary
Aren’t you supposed to soak the oats overnight?
Jenn Sebestyen
No, this isn’t an overnight oats recipes. You cook it.
Irma
Is it normal to kind of have a burnt banana smell?
Jenn S.
No. You may have cooked it too long. Was your oatmeal sticking to the bottom of the pot? If you use rolled oats (not steel cut), it should be done in about 10 minutes…or less!
Katie Crowell
Wonderful! Tried it this morning. Love it
Jenn S.
So happy you loved it, Katie! Thank you!
Gurinder
Thank you sweetie
T. Parker
Tried this recipe this morning and it was AMAZING!!! Thank you so much for sharing!!!
Jenn S.
Excellent! So glad you loved it! What toppings did you use?
Leslie
Great recipe! Would I need to make any changes if I used steel-cut oats?
Jenn S.
Thanks, Leslie. Yes, steel cut oats are a 3:1 ratio of water to oats. And they take a bit longer – around 10 to 20 minutes depending on the consistency you like. But the method would be the same. Enjoy!
Michele
Would the easy, sweet, creamy, healthy oatmeal work with quick oats that cook in just a minute?
Jenn S.
Sure! Use 3 1/2 cups of water to 2 cups of oats for 4 servings. Enjoy!
Suzanne
This oatmeal is what I have always been looking for. Quick and easy and healthy and soooo delicious. Thank you!
Jenn S.
Thank you, Suzanne! So glad you loved it. It’s a staple around here – several times a week!
Steph
Hello ! I’m really wondering how this would taste if I opt for cold milk ? I love my milk :/
Thanks !
Jenn S.
You mean instead of water? Would probably work, but I think you’ll find you like it just as much made with water. You could always add a splash of cold milk before serving.
Jennifer Cashman
Do you by any chance have the measurements for this for a single serving? Even a double serving would be helpful. I am just a single gal 😉
Jenn S.
Hi, Jennifer. Try 1/2 cup of oats with 1 cup of water and probably just 1/2 of a banana. It does keep really well though. Many years ago when I just had one child, I would still make a big batch like this and then portion it out into individual bowls for him, store them in the fridge, and I’d have breakfast done for all week! You might have to add a splash of milk or water when you reheat to loosen it up though. Enjoy!
Mitali SIngh
Hi! I love this recipe, but I was just wondering how long this would last in the refrigerator? Thanks!
Jenn S.
It will keep for a couple of days. You can add a few tbsp of water or plant milk when you reheat to make it a little looser. Thanks, Mitali!
Maura
Really like this! What a great way to get sweetness in oatmeal. Thank you!
Jenn S.
That’s great, Maura! Thank you, so glad you like it!
Marjorie
Hi Jenn, thank you for the oatmeal recipe. Just wondering what your thoughts are on adding a little almond milk to the water, oats and bananas while cooking?
Jenn S.
Totally up to you! You could also just add a little bit at the end to loosen it up if you like. Either way. It definitely won’t ruin it if that’s what your asking. Enjoy!