I recently found this amazing instant oatmeal while escaping the office during a lunch break. I fell in love with the coconut turmeric flavor – both the taste and the ingredients made me feel not-guilty of having these on hand for an afternoon pick me up.

Then, the little voice in my head started wondering if I could make something like this from scratch for weekend breakfasts.

Yes, why yes I could.

My favorite part of this oatmeal is making it. The warm, spicy smell of ginger and cinnamon fills the kitchen and my heart & soul is so happy. Absolutely perfect for these colder mornings in November. Making this takes about 10 minutes start to finish and it’s filled with whole foods goodness.

Vegan Turmeric Coconut Oatmeal

Ingredients (makes 2 servings)
2 tsp coconut oil
1 cup gluten-free rolled oats (use quick cooking if you want less texture)
1/2 tsp ground turmeric
1/2 tsp ground ginger
1/4 tsp ground cinnamon
2 cups non-dairy milk (I like to use Califia Farm’s toasted coconut almond milk)
2 tsp maple syrup
1/2 tsp vanilla extract
1 tsp ground flax seeds, optional
1 tsp ground chia seeds, optional
Banana slices, shredded coconut, granola, or dried fruit to serve (optional)

Directions:
1. In a small pot over medium heat, melt the coconut oil.
2. Add the oats, turmeric, ginger, and cinnamon to the small pot. Lightly toast, stirring frequently for 1.5 minutes.
3. Add the non-dairy milk, maple syrup, and vanilla. Stir to combine. Cook for 3-5 minutes, stirring frequently until the oatmeal mixture is thickens.
4. Stir in the ground flax and chia seeds. I like to add these superfoods for added protein and fiber.
5. Serve oatmeal immediately topped with desired toppings.