Happy fall, y'all! I've been on the intermittent fasting train for a little bit, but I'm still loving this oatmeal at 12 noon as much as I would in the early morning. Today I'm sharing the EASIEST BEST MOST DELICIOUS (I really should've gone with this title) gluten-free vegan oatmeal that I created just for you.

Ingredients:

1c. Oat milk, or preferred non-dairy milk1/2 c. GF Rolled oats (can be regular as well)1/2 medium banana1/2-2 tbsp. Chia seeds (to sprinkle on top, so your preference!)1/2 c. Fresh blueberriesDrizzle of agaveSprinkle of shredded coconut or teaspoon of almond butter

Directions:

1. Heat the milk in a small saucepan until boiling.2. Add the rolled oats and reduce heat to medium. Stir until oats are covered/mixed in.3. Cook on medium heat for five minutes, stirring occasionally. You can leave it a bit longer depending on how dry you like your oats.4. Remove from heat & pour into a bowl. (I usually add a scoop of Bob's Red Mill Vanilla Protein powder at this point!)5. Add blueberries and sprinkle with coconut, banana, chia seeds, and drizzle agave over all ingredients.6. Enjoy!If you make this I'd love for you to tag me on Facebook or Instagram with the finished product. You can check out my other plant-based recipes over in the health and home section, or via my Vegan Pinterest board.— Katie