Step 1

Add all the ingredients except for the aquafaba/egg whites to a medium saucepan over medium to medium-high heat.

Step 2

Bring to a soft boil, stirring frequently.

Step 3

When a soft boil is reached, turn heat down to medium-low for a gentle simmer. Continue to stir until oatmeal is just under desired consistency.

Step 4

Turn off stovetop and move pan off of burner. Allow to cool while continuing to stir about 3 minutes.

Step 5

Optional: Working quickly, stir in the aquafaba/egg whites until throughly combined and texture has thickened.

Step 6

Add desired toppings and serve.

Step 7

Add all the ingredients except for the aquafaba/egg whites to the slow cooker.

Step 8

Set slow cooker to low and cook for 6-8 hours until just under desired consistency. Turn off slow cooker.

Step 9

Optional: Allow to cool for 5-10 minutes. Then, working quickly, stir in the aquafaba/egg whites until throughly combined and texture has thickened.

Step 10

Add desired toppings and serve.

Step 11

Omit the vanilla and aquafaba/egg whites. Use quick 1-minute oats. Optionally add 1-3 teaspoons of desired dry sweetener per serving.

Step 12

Combine all ingredients except milk in a medium bowl.

Step 13

distribute a heaping ½ cup into reusable food storage bags or jars. Store for up to 3 months until ready to use.

Step 14

When ready to use, add one serving of oatmeal and ¾ cup of milk or water in a microwave-safe bowl.

Step 15

Microwave on high for 60-75 seconds. Stir and let sit for 1-2 minutes.

Step 16

Add desired toppings and serve.

Step 17

Omit the vanilla and aquafaba/egg white.

Step 18

Combine all ingredients except milk in a medium bowl.

Step 19

Distribute a slightly heaping ½ cup of oats into airtight jars or other food-safe containers.

Step 20

Add ½ cup of desired milk to each container and stir thoroughly.

Step 21

Place the containers into the refrigerator overnight or up to five days.

Step 22

Add desired toppings and serve.