top of page

Plant-Based Oats

with raspberry chia jam 

When I cook breakfast for 60 people every day for more than a month, I try to come up with different variations of a warm bowl in the morning. Among many variations, my team and I created this dish.

I recommend eating a warm porridge in the morning. It gives you tons of energy, and is easy on your digestion to break the fast. Its quite quick and easy to make.

I love raspberry chia jam not only on oats but also on other deserts. The colors are just incredible. This recipe is vegan and glutenfree like all other recipes.


for the milky oats

  • 1 cup of oats

  • 1 cup of water

  • 2-3 cups of nut milk (unsweetend)

  • 1 vanilla bean

  • some poppy seeds

  • a couple of spoons of honey

  • 1-2 spoons vegan butter

  • a pinch of salt

for the raspberry chia jam

  • 1 cup frozen or fresh raspberries

  • a little honey

  • 1-2 spoons of chia

  • splash of fresh lemon juice

buttery milk

  • 1 cup vegan milk

  • 1 spoon nut butter

  • 1 spoon of honey


  1. Combine the oats with water in a pot. Scrape the vanilla bean open and add into the mixture. Heat the pot. As the oats are getting thicker add nut milk however much is needed to keep it creamy. Keep stirring regularly. It easily burns on the bottom. Cook for about 10-15 minutes. Then add remaining ingredients at the end.

  2. While the oats are cooking, prepare the jam. Warm the raspberries in a pot over low heat. Add chia seeds and lemon juice once the raspberries start to break down a little. Add sweetener. Take from heat and let set.

  3. Prepare the buttery milk by mixing all ingredients and blending.

  4. Place some oats into a bowl, chia jam and some buttery milk, Sprinkle with poppy seeds. Enjoy while warm or cold.

bottom of page