5 Minute Oatmeal

5 Minute Oatmeal

Not Your Granny’s Oats

This recipe is adapted from the beloved kusanya cafe in Englewood, Chicago.  their baked oatmeal dish is so popular amongst customers, both oatmeal lovers and not. By soaking the oats overnight, it allows them to become tender ahead of time and cuts down on cook time significantly.  

My adaptation is moved to the stovetop and additional liquid  (cream, water or juice stirred in) to give the oats a creamy risotto-like texture that can be achieved in just 5 minutes. Skip the quick-cook oats and go straight for old fashioned ones. They are a great whole grains rhat are full of soluble fibre, which help you stay satiated longer. Also, quick cook oats just aren’t hearty enough to stand up to the overnight soak, and make your final dish mushy and pasty. Trust, it will only take 5 minutes to cook! 

Since modifying my daughters diet for dairy-free i began adding water or apple juice to the pot at the end of cooking instead of milk. I’ve found that this still yields a tasty bowl even without the cream. This great for those trying to cut dairy or adopt a vegan lifestyle. 

A double (even triple) recipe can be made ahead and stored in the refrigerator. Simply scoop out the amount of servings you’d like and go. Perfect for those mornings where you need a hearty breakfast but don’t have a ton of time. Mix in cool add-ins ahead of time like cocoa powder or hazelnut extract or top with your favorite fresh/dried fruits, spices, jams. Combinations are endless! 

Coconut mango oatmeal

Tropical cocoa oatmeal

5 Minute Oatmeal

By soaking the oats overnight, it allows them to become tender ahead of time and cuts down on cook time significantly.  
Prep Time12 hours
Active Time5 minutes
Total Time12 hours 7 minutes
Course: Breakfast, brunch
Cuisine: American, Vegan, Vegetarian
Keyword: breakfast, breakfast rolled oats, chocolate, oatmeal, oats, spiced, vegan
Yield: 4 people


  • Measuring Cups


  • 2 cups rolled oats
  • 2 cups water
  • 2-3 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 c cream, water or apple juice


  • Combine all ingredients in a bowl or container and stir gently to combine. Cover container and refrigerate to allow liquid to absorb, for at least 15 minutes up to overnight.
  • To cook, transfer mixture to a medium heavy-bottomed sauce-pot. On medium heat. Cook until oats have begun to become creamy and slightly fluffy, about 5 minutes. stir often to prevent burning.
  • After oats are cooked, stir in milk, juice or water until creamy. Transfer to bowls and top with desired toppings.


Cool Oatmeal Flavor Variations

French Vanilla

To uncooked oat mix:
    • 1 tsp hazelnut extract
    • 1 tsp nutmeg

Tropical Cocoa

To uncooked oat mix:
    • 2 tbsp cocoa powder
    • top with: toasted coconut, peeled lychee and sliced banana

Golden Oatmeal

To uncooked oat mix:
    • 1 tbsp ground turmeric
    • 1/2 tsp nutmeg
    • 1 tsp clove
    • stir in: coconut milk

Coco Mango

To uncooked oat mix:
  • 1 c mango, diced
  • 1/4 c coconut milk
  • top with: diced mango, shaved coconut

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