Flaxseed Oatmeal

Hearty, warm, and delicious flaxseed oatmeal that can be topped any way you like! This satisfying, wholesome, and quick breakfast idea is 100% homemade, there's no need for instant oatmeal in the packets.

It’s vegan / dairy-free (if you use plant-based milk, of course!), and gluten-free if you use certified gluten-free oats. All the details on how to make and customize it exactly how you like are below, so keep reading!

Ingredient and Substitution Notes

Milk – You can use any type of milk you have on hand. I always use dairy-free milk (almond milk or oat milk). Whatever type of milk you choose, make sure it’s unflavoured and unsweetened so you have control over the flavour and sweetness level.

Water – I use half water and half milk to make this oatmeal but you can use all water (or all milk) if you prefer.

Salt – This helps to bring out the nutty flavour of the oats. More about this can be found below.

Rolled Oats – Old-fashioned rolled oats are needed for this recipe, no substitutions. Use gluten-free rolled oats if you need the recipe to be gluten-free.

You CANNOT use quick-cooking / instant oats in this particular recipe (your oatmeal will turn out too mushy) or steel-cut oats (the oats will not cook through).

Those two types of oats can, of course, be used to make oatmeal, however, modifications will need to be made to this recipe since it was developed using rolled oats.

If you need breakfast recipes that call for steel-cut oats, check out my recipes for apple spice steel-cut oats, banana steel-cut oats, and pumpkin steel-cut oats.

Ground Cinnamon - This is used for flavour, and it's a classic spice to pair with oatmeal because it tastes so good and makes the oatmeal extra delicious. If you don't have any cinnamon, feel free to replace it with another spice such as ground nutmeg. Some spices are stronger than others, so adjust the amount accordingly.

Ground Flaxseeds - Either golden flaxseeds (what I am using in the pictures) or brown flaxseeds can be used. You can buy pre-ground flaxseeds or if you only have whole flaxseeds, you can learn how to make ground flaxseed in the "Flaxseed Preparation" section below.

NOTE: The amount called for in the recipe (two tablespoons) is the perfect amount (determined after several rounds of testing!). Adding too much will make your oats slimy and too thick, so stick with two tablespoons or less and adjust if you'd like.

Maple Syrup – I always use maple syrup to sweeten oatmeal but feel free to use what you prefer (brown sugar and coconut sugar are a couple of options). I give a range in the recipe but depending on how sweet you like your oatmeal, use a little more, or a little less. If you will be using a sweet add-in (like in-season berries, or raisins) you can cut back on the sweetener slightly (or even omit it) since they will add natural sweetness.

Prefer baked oatmeal? Then you need to try these recipes: banana baked oatmeal, pumpkin baked oatmeal, strawberry baked oatmeal, and apple cinnamon baked oatmeal

Flaxseed Preparation

I prefer to buy whole flax seeds and grind them as they are needed, but you can also buy pre-ground flaxseeds.

I have a small, inexpensive coffee bean grinder that I strictly use as my flax seed grinder. A NutriBullet or high-speed blender can also be used.

If you don’t have a grinder, that’s OK, you can buy pre-ground flax seeds. If you do buy them pre-ground, note that they have a shorter shelf life than the whole seeds because the oils are released when they’re ground, so keep your ground flax seeds in the refrigerator or freezer so they last as long as possible and so they're fresh and ready for you any time you need to make recipes with flaxseed meal in them.

How to Make It

(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)

1. Start by adding the milk, water, and salt to the pot.

2. Once it starts boiling, immediately turn the heat down to low, add the oats, cinnamon, and stir.

3. Simmer the oatmeal for five minutes and then remove the pot from the heat. Stir in the ground flaxseeds and let it rest.

4. Pour the oatmeal into a bowl, add the maple syrup, any other toppings you like and enjoy!

Common Oatmeal Preparation Mistakes

Even though oatmeal with flaxseed is a simple breakfast recipe with minimal steps, some common mistakes may be made, such as:

• Cooking the oatmeal on heat that is way too high. This will cause the oatmeal to cook too quickly, burn, and stick to the bottom of the pot. For the perfect bowl of oatmeal, allow the oats to hydrate and cook over low heat for the amount of time specified in the recipe.
• Waiting to add spices and add-ins AFTER it has finished simmering – For the very best flavour, add any spices the recipe calls for while it's simmering. Also add any hard add-ins such as apples, nuts, etc. to the oatmeal while it is simmering so they can soften up and incorporate with the oatmeal.
  • NOTE: If you are using berries and you want to stir them into the oatmeal to warm them up instead of using them as a topping, add them after the oatmeal has simmered so they don’t burst and change the colour of your oats. They can be added while simmering if you don’t mind the oats changing colour. Also, note that your oatmeal will change colour no matter what if you add frozen berries.
• Skipping the salt – Don’t forget to add a pinch of salt to the liquid before you add the oats to the pot. Doing this will enhance the flavour so it isn’t bland and bring out the nuttiness of your oats. And no, it won’t make your oatmeal salty!

Optional Toppings / Add-Ins

In addition to drizzling a little extra milk on top of the oatmeal to help cool it down and for a little added creaminess, you can also top with a bunch of different things depending on what you like. Here are a few ideas:

• make it blueberry flaxseed oatmeal making it with blueberries! You can also add raspberries, strawberries, blackberries (fresh or frozen can be used, if using frozen, stir them in just before the cooking time is complete so they have enough time to thaw. Note that if you use frozen berries, your oatmeal will take on the colour of the berries as they thaw and release their juices.
• make it banana flaxseed oatmeal by topping it with banana slices
• raisins, dried cranberry pieces
• nuts, such as slivered almonds, chopped walnuts, or pecans
• shredded coconut
• coconut yogurt
• seed or nut butter such as sunflower seed butter, peanut butter, or almond butter
• strawberry sauce, blueberry compote, cherry sauce, or raspberry sauce
• this date syrup recipe
• pumpkin seeds or sunflower seeds
• cubed apples (add these in while is simmering for soft apples. If you want to have a contrast in texture, add them after the simmer)
• a sprinkle of hemp hearts
• vanilla extract or any other extract you like

Making Ahead

This flax oatmeal is a fast recipe, you can have it ready in just 10 minutes, but if you need to make it ahead, you can.

To do that, follow steps 1- 4 in the recipe below, cool it, and then store it in an airtight container in the refrigerator until you’re ready to have it. It will keep in the refrigerator for up to 5 days.

When making ahead, don’t add the flaxseeds, sweetener, or any other add-ins, they will be added when reheated.

Reheating

The oatmeal will thicken when refrigerated, so when reheating on the stovetop or in the microwave, add more milk or water until it thins out enough for you.

After that, add the flaxseeds and sweetener, pour the oatmeal into your bowl, then add any other toppings you'd like (see above for plenty of options).

If You Make This Recipe...

Let me know! Please leave me a comment and star rating below or you can post a picture on Instagram and tag me so I can see it. (I’m @delightfuladventures on Instagram!)

And If You Like This Recipe...

You may like these vegan baked oatmeal recipes:

• Vegan Banana Baked Oatmeal
• Pumpkin Baked Oatmeal
• Vegan Strawberry Baked Oatmeal
• Apple Cinnamon Baked Oatmeal