Description
A warm and comforting Raspberry Almond Oatmeal made with old-fashioned rolled oats, almond milk, and fresh raspberries, sweetened naturally with maple syrup and topped with toasted sliced almonds. This vegan and gluten-free breakfast is rich in fiber, protein, and heart-healthy fats, perfect for a nutritious start to your day.
Ingredients
Scale
Main Ingredients
- 1 cup old-fashioned rolled oats
- 2 cups unsweetened almond milk (or water)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons sliced almonds (toasted if desired)
- Pinch of salt
Instructions
- Combine Ingredients: In a medium saucepan, mix the rolled oats, almond milk, salt, ground cinnamon, and vanilla extract together.
- Cook the Oats: Place the saucepan over medium heat and bring the mixture to a gentle boil. Then reduce the heat to low, simmering the oats for about 5 to 7 minutes while stirring occasionally until they become soft and creamy.
- Add Sweetener and Raspberries: Stir in the maple syrup and fresh or frozen raspberries. Gently mash a few raspberries with the spoon to release their juices.
- Simmer Briefly: Continue cooking for 1 to 2 more minutes until heated through and the flavors meld.
- Rest and Serve: Remove the saucepan from the heat and let the oatmeal sit for a minute to thicken. Serve warm, topped with sliced toasted almonds and additional raspberries if desired.
Notes
- You can use frozen raspberries directly without thawing; just add them during cooking.
- For a protein boost, stir in a spoonful of almond butter or a scoop of your favorite protein powder.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
