This site contains affiliate links. Please see Disclosure Policies for more information.
Fall and winter months are perfect for oatmeal breakfast, but most of the pre-packaged oatmeal versions have a lot of added, and unnecessary, sugar. This no sugar oatmeal uses only natural sugar for sweetener, making it a healthier version!
And, let me clarify before I get into the recipe: these are no sugar, but not sugar-free. I’m using natural maple syrup as the main sweetener. Be sure to look at your labels if you want to use other maple syrups … there may be added sugar in them.
No Sugar Oatmeal Ingredients
This no sugar oatmeal recipe uses several ingredients that will add protein to keep you full, and healthy benefits. It also uses ingredients like dates, coconut, and pure maple syrup for sweetness to make up for the lack of refined sugar.
- Chia seeds
- Almond milk
- Dates (this adds amazing, natural sweetness)
- Unsweetened coconut (coconut is naturally sweet!)
- Maple syrup
In a small pot combine the oats, chia seeds, almond milk, and chopped dates. Heat over medium heat for 6-9 minutes until you reach a rolling boil. Reduce heat and simmer for 1-2 minutes.
Remove from heat and let sit so oatmeal will thicken, adding the vanilla and maple syrup.
Spread the coconut on a sheet pan and put in the oven for 2 minutes until golden brown. Watch closely do the coconut doesn’t burn. Repeat with pecans.
Pour the oatmeal into the bowl and top with coconut and pecans.
This is a great no sugar breakfast recipe to make ahead and put in small mason jars. Just take a jar out in the morning and heat in intervals of 30 seconds until warm. Stir between intervals. I love these types of breakfast recipes so that I can take it on the go.
No Sugar Pecan Oatmeal
- 1 tbsp chia seeds
- 1 1/4 cups unsweetened almond milk
- 1 1/4 tsp vanilla extract
- 1/4 cup unsweetened coconut shredded
- 3 tbsp maple syrup (use pure)
- 1/4 cup pecans chopped
- 1/3 cup oats
- Preheat oven to 300 degrees
- In a small pot combine the oats, chia seeds, almond milk, and dates.
- Heat over medium heat for 6-9 minutes until you reach a rolling boil.
- Reduce heat and simmer for 1-2 minutes.
- Remove from heat and let sit to thicken.
- Stir in vanilla and maple syrup.
- Toast the coconut in the oven for 2 minutes until golden brown. Watch closely do the coconut doesn't burn.
- Repeat with pecans.
- Pour the oatmeal into the bowl and top with coconut and pecans.
Here are a few of our other favorite breakfast recipes: