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Oatmeal with almond milk, ground flax seed, cocoa (or carob), and cinnamon (or ginger), and stevia
Prep Time 5 mins
Cook Time 20 mins
Course Vegan mains
Cuisine A type


  • Pot


  • 337 milliliters water
  • 100 grams oats (or other grain or pseudo-grain, such as buckwheat, millet, or quinoa)
  • 1 tablespoon broken flax seeds
  • 12 drops pure stevia extract (or ½ teaspoon powdered stevia leaf) or one teaspoon raw honey
  • 1 teaspoon cocoa, cacao nibs, or carob powder
  • 1 pinch cinnamon (or ginger)
  • 112 milliliters almond milk
  • 2 tablespoons blueberries (fresh or frozen)


  • Turn the heat on. Put the water in the pot and let it start to boil.
  • When it starts to boil, put the oats gradually (not all at once, so they don't clump) in the pot and stir.
  • Keep stirring and cook at least fifteen minutes until the water is absorbed and the oats are mushy. For more mushy oatmeal, add more water.
  • Turn off the heat and add the broken flax seeds, cocoa or carob, cinnamon or ginger, stevia, and blueberries or apple.


You can substitute:
buckwheat, millet, or quinoa for the oats,
pumpkin seeds, hemps seeds, walnuts, or ground flax seeds for the almonds,
ginger or clove for the cinnamon, and
good-quality raw honey or date syrup for the pure stevia, which is either ground powdered leaf or a pure extract.