The Best 15-Minute Low FODMAP Oatmeal
This creamy low FODMAP oatmeal is made with gluten-free rolled oats, a dash of cinnamon, almond milk (or oat milk), and is sweetened with coconut sugar and maple syrup. Made stovetop in a saucepan, this nourishing breakfast oatmeal is ready in just 15 minutes.This cinnamon oatmeal recipe takes its ingredients and look from classic snickerdoodle cookies, which are a favorite of mine year round. This recipe makes 4 portions for your family, or you can make it in advance for the week ahead. If doing the latter, leave a little extra liquid in the pot before transferring to an airtight container.
Servings 4
Equipment
- 1 3-quart saucepan
Ingredients
- 4 cups oat or almond milk
- 1 tablespoon maple syrup
- 3/4 teaspoon ground cinnamon divided
- 2 cups gluten-free rolled oats
- 2 tablespoons coconut sugar
Instructions
- In a medium saucepan, combine the nut milk, maple syrup, and 1/2 teaspoon cinnamon. Bring to a simmer, whisking until everything is well-combined. Be careful the pot doesn’t boil over! As soon as bubbles form, add the oats and reduce the heat to medium-low. Cook, stirring occasionally, until the oats are tender and the liquid is absorbed, about 10 to 15 minutes. If you’re making ahead of time, leave it a little looser.
- Meanwhile, in a small bowl combine the remaining ¼ teaspoon cinnamon with the coconut sugar.
- Ladle the oatmeal into bowls and top with a dusting of cinnamon sugar. Or store both elements separately and assemble to order throughout the week.