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I love soup so much that I always say I could eat it all the time, even for breakfast. I kept my word: here’s a breakfast soup recipe that can be eaten hot or cold. I’m pretty proud of it.

It’s not a soup (lol) since there’s oatmeal in it, which gives it a nice soup texture that’s great for eating with a spoon, especially when you add tons of toppings.

I hope you’ll like it as much as I do. 

  • ServesServes 2
  • Prep time5 min
  • Cook time5 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 2 cups liquid of your choosing (vanilla almond milk, soy milk, nut milk, dairy milk, water)
  • 1 cup instant oatmeal
  • 1 very ripe banane
    Replacement options

    or 5 Medjool dates

  • 1/2 cup vanilla yogurt
    Replacement options

    or lactose-free yogurt

  • 1/2 cup milk of your choosing
  • 2 tablespoons maple syrup
    Replacement options

    or honey

  • 2 tablespoons peanut butter
    Replacement options

    or other nut butter, or pea butter, if you’re allergic to nuts

  • 1 tablespoon cocoa powder
For the topping
  • 1 banana, sliced
    Replacement options

    or other fruit of your choosing

  • 1/2 cup muesli, nuts, or fresh fruit


  1. In a pot, heat up the liquid that you decided on. Add the oatmeal and cook for a few minutes. Remove from heat and set aside. 
  2. In a blender, combine the remaining soup ingredients and blend until smooth.
  3. Pour over the oatmeal mixture, mix, and serve with the topping of your choosing.  
Recipe published on August 19, 2018