Morning Oatmeal Elevated
Prep time
Cook time
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This recipe will take your morning oatmeal to a whole new level. With a zing from ginger, a touch of cinnamon, berries, and a dollop of coconut cream you may feel like you are eating dessert for breakfast! Be sure to double it if you need too!
Recipe type: Breakfast
Cuisine: gluten-free, vegan
Serves: 2
  • 1 cup water
  • 1 cup unsweetened vanilla plant milk (e.g., almond, coconut, or hemp) (or dairy milk if preferred)
  • 1 cup old-fashioned oats (certified gluten-free if needed)
  • ⅛ teaspoon sea salt
  • ½ teaspoon cinnamon
  • 1-2 teaspoons grated fresh ginger (peel before grating)
  • ½ cup blackberries
  • ½ cup blueberries
  • 2 tablespoons coconut cream*
  • 1 tablespoon maple syrup
  • *To make coconut cream: Place a can of full-fat coconut milk in the refrigerator for at least a few hours. Open can and scoop out the solid part. Whip this part to create coconut cream. Or mix by hand using a fork, but add a little of the coconut liquid to make it easier to mix. The cream will keep for several days in an airtight container in the refrigerator. You can sweeten it with a little maple syrup, or you can drizzle it on top as I did here.
  1. In a small saucepan, bring water and milk to a simmer over high heat. Reduce heat to medium and add the oats and salt.
  2. Simmer for a few minutes and then add the cinnamon and ginger. Cook another few minutes until oatmeal is ready.
  3. Portion oatmeal into 2 bowls and then add top each with fresh berries, a dollop of coconut cream, and a drizzle of maple syrup. Enjoy!
Other topping ideas:
Strawberries, raspberries
Sliced fruit
Dried fruit
Brown sugar
Shredded coconut
Toasted walnuts, hazelnuts, or pecans
Pumpkin seeds
Peanut or almond butter
Skyr or Greek yogurt
Recipe by Hälsa Nutrition at