Almond Oatmeal (high protein, vegan, gluten free)
Easy breakfast that can be stored for up to a week, high in protein
Equipment
- 1 blender or food processor
- 1 Medium pot
Ingredients
- 3/4 cup rolled oats
- 4 cups unsweetened almond, soy or other milk
- 2 tbs almond butter, creamy
- 1 cup raw almonds (sliced or whole), extra ok
- 2 tbs chia seeds
Cinnamon, vanilla or almond extract, sugar/brown sugar, maple syrup (optional)
Instructions
- Using blender or food processor, grind the oats and almonds into flour-like consistency.
- Pour ground oats, milk, chia seeds, almond butter, cinnamon and vanilla/almond extract into pot.
- Place on stove on medium high heat and bring to a boil. Make sure to continuously stir so it doesn't stick to the bottom of the pot.
- Stir and slowly cook until oats reach a thick consistency, add additional water if needed.
- Remove for pot and let cool, I like to store in individual serving containers and keeps up to a week. You can eat or reheat with additional liquid until desired consistency. I like to have this with berries.
Notes
You can make this ahead of time and store up to a week or more. Eat cold or add additional liquid and eat warm/hot.
Leave a Reply