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one green planet

With creamy toasted oatmeal, medjool dates and almond butter, you can indulge in ice cream for breakfast almost guilt-free. Almost.

Toasted Oatmeal Breakfast Nice Cream [Vegan]

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Cooking Time



  • 1 cup rolled oats
  • 1/2 teaspoon sea salt plus a pinch for the oats
  • 1/2 teaspoon ground cinnamon
  • 7 medjool dates, pitted
  • 3 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • 1 cup almond milk or  oat milk
  • 1 (14 ounce) can coconut milk
  • 1/4 teaspoon guar gum
  • Granola or seeds to serve


  1. Place the bowl of your ice cream machine in the freezer the night before.
  2. To toast the oats, place the oats and a pinch of salt in a dry pan and toast over low to medium heat, stirring occasionally, until fragrant and just starting to brown, around 5 minutes.
  3. Remove from the heat and pour the oatmeal into a high-powered blender; do this right away so it stops toasting. Wait until the oatmeal has cooled completely before adding the cinnamon, dates, almond butter, vanilla extract, the 1/2 teaspoon of sea salt, almond milk, coconut milk and guar gum and blend until thick and smooth.
  4. Pour the mixture into your prepared ice cream machine and churn for 30 minutes or until the ice cream resembles a soft serve. Serve as is or put the ice cream into a freezer-proof, covered container and freeze for 2 hours.
  5. If the ice cream is frozen overnight, leave it out on the counter for 20 minutes to soften before serving. Add a smattering of granola or seeds to serve.

    Nutritional Information

    Per Serving: Calories: 468 | Carbs: 48 g | Fat: 26 g | Protein: 10 g | Sodium: 61 mg | Sugar: 30 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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