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Almond Oatmeal (high protein, vegan, gluten free)

Easy breakfast that can be stored for up to a week, high in protein
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine American

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.
Keyword Almonds, Gluten Free, Oatmeal, Protein, Vegan, Vegetarian