This sweet breakfast bowl is not your typical plate of hard, dry, and tasteless oatmeal. Quite the contrary. It is creamy, delicious oatmeal simmered with a pinch of salt and filled with berries and bananas. It comes together in about 15 minutes and keeps me full until lunch.
Why you’ll love this recipe
- Creamy without dairy. The secret is cooking oats in water, then topping with homemade cashew cream.
- Ready in 15 minutes. The oats cook while you blend the cashew cream.
- Completely adaptable. Swap the berries for whatever fruit is in season.
- Keeps you full. Oats are packed with fiber that sustains energy until lunch.
- Meal-prep friendly. Make a big batch of oats and cashew cream on Sunday.
Why are oats good for breakfast?
For me, this is a breakfast of champions. It is a breakfast to start the day as you should, with energy, vitamins, and minerals. This creamy oatmeal nourishes us, fills us with nutrients, and gives us energy.
The point of a good breakfast is that it gives us enough energy to start our day and somehow tell our body: are you ready to do everything we have to do? Besides, a good breakfast speeds up our metabolism and helps us burn calories and fat, not save them.
Benefits of oatmeal
Oatmeal is full of benefits. It is wonderful, full of fiber, and makes us feel super good until lunch. I tell my children that he who does not eat breakfast does not learn. And it is true. If we give the children a cheap breakfast full of sugar and refined flour, the poor kids will be starving within half an hour of having eaten.
Therefore, this oatmeal with sweet cashew cream is going to be your favorite. Oats are packed with antioxidants, minerals, and fiber, all of which are good things for us.
Ingredients to make creamy oats
- Oats. Use whole oats. Whole grain is better. Also remember that although oatmeal is naturally gluten-free, it may be cross-contaminated with other grains. So it is always best to look for oats that are certified gluten-free.
- Water. Yes, water. One of the most common mistakes we make when we cook oatmeal is to use milk. Milk is added at the end, but using water is the first secret to having creamy oatmeal.
- Salt. Yes, a pinch of salt, because everything tastes better with salt.
Cashew cream
- Cashews. Raw and unsalted. If you cannot get cashews, you can substitute blanched almonds, macadamia nuts, or walnuts.
- Dates, pitted
- Cinnamon
- Vanilla
Fruits to serve
- Blueberries
- Strawberries
- Bananas
This is just an idea, but the truth is that you can put anything on it. Apples and pistachios, roasted peaches, caramelized bananas, pears. You could also swap the cashew cream for almond cream or even a dollop of cashew sour cream if you want something less sweet.
How to make the oats creamy
- Make the cashew cream first. Blend raw cashews, pitted dates, cinnamon, vanilla, and a splash of water until completely smooth. Set aside.
- Cook the oats. Put the oatmeal and the water with a pinch of salt in a pot at the same time, so they both heat up together and integrate better. Cook over medium-low heat for about 10 minutes, stirring occasionally, until creamy.
- Assemble the bowl. Spoon the creamy oats into a bowl. Top with a generous drizzle of cashew cream and pile on the fresh berries and sliced bananas.
Tip for extra creaminess: Another method is to boil the water with a pinch of salt first. When it boils, add the oat flakes and stir slowly until they are cooked and creamy. Either way works. The key is starting with water, not milk.
Storage
- Cooked oats: Refrigerate in an airtight container for up to 4 days. Reheat with a splash of water or plant milk to restore creaminess.
- Cashew cream: Refrigerate in a jar for up to 5 days. It thickens as it sits, so thin with a little water before using.
- Assembled bowls: Best eaten fresh. If meal prepping, store oats and cream separately and assemble with fresh fruit right before eating.
Frequently asked questions
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Sweet Breakfast Bowl (Creamy Oatmeal with Cashew Cream & Berries)
Equipment
- Blender or food processor
- Medium saucepan
- Wooden spoon
- Fine-mesh strainer (for rinsing oats if needed)
- Serving bowls
Ingredients
Creamy Oats:
- 1 cup rolled oats whole grain, certified gluten-free if needed
- 1¾ cups water
- Pinch of salt
Cashew Cream:
- ½ cup raw cashews soaked in hot water for 30 minutes
- 3 pitted Medjool dates
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ cup water plus more as needed
- Toppings:
- ½ cup fresh blueberries
- ½ cup sliced strawberries
- 1 banana sliced
Instructions
- Make the cashew cream. Drain the soaked cashews. In a blender, combine cashews, dates, cinnamon, vanilla, and ¼ cup water. Blend until completely smooth and creamy, adding more water a tablespoon at a time if needed. Set aside.
- Cook the oats. In a medium saucepan, combine oats, water, and a pinch of salt. Bring to a gentle boil over medium heat, then reduce to low. Cook for 5 minutes, stirring occasionally, until the oats are creamy and most of the liquid is absorbed.
- Rest. Turn off the heat, cover the pot, and let the oats rest for 5 minutes. This helps them thicken and absorb any remaining liquid.
- Assemble. Divide the creamy oats between two bowls. Top each with a generous drizzle of cashew cream and pile on the fresh berries and banana slices. Serve immediately.
Notes
- Use water, not milk, for the creamiest oats. Milk can make them gummy or heavy. If you want extra richness, stir in a splash of oat or almond milk at the very end.
- No high-speed blender? Soak cashews in hot water for at least 30 minutes before blending. This softens them enough for any regular blender.
- Make it ahead: cook a big batch of oats and make the cashew cream on Sunday. Store separately in the fridge for up to 4 days. Reheat oats with a splash of water to restore creaminess.
- Swap the fruit for whatever is in season: apples with cinnamon, roasted peaches, caramelized bananas, pears, or mango.
- The cashew cream thickens as it sits. Thin with a little water before using if needed.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.