Add this refrigerator oatmeal to your breakfast rotation! It’s a make-ahead batch cooking recipe that finishes up in the fridge while it waits for you. Plus, it’s vegan and gluten free – but don’t forget to use certified gluten free oats, to be sure!
10 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:15 g
Carbohydrates:69 g
Protein:11 g
Calculated per serving.

Serves: 5

Serves: 5decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. A large sauce pan, bring water to a boil.
  2. Add oats and salt, and cook, stirring continuously , until most of the water is absorbed, and the oats are softened. This will take around 10 minutes.
  3. Take the heat to medium and stir in the coconut milk, coconut sugar, cinnamon, and vanilla.
  4. Allow the mixture to cool slightly. It will be runny.
  5. Divide the oatmeal between 4-5 lidded jars (mason jars work well), and top with ginger, pumpkin seeds, and cranberries.
  6. Close tightly and store in the refrigerator overnight, or up to five days.
  7. Optional: reheat before serving.


Ingredients for topping: Dried ginger (crystallized or uncrystallized) Raw pumpkin seeds (or nut of seed of choice) Dried cranberries (or fruit of choice)

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