Directions: |
Directions:In a small pot over high heat, warm the almond milk. KEEP AN EYE ON IT. Once it begins to boil(it goes from boiling to bubbling over the pot in seconds), add in the oats, reduce heat to medium, and stir until oats are combined with almond milk. Sprinkle with cinnamon(I am a fiend when it comes to cinnamon and I cover the entire top of the oats & almond milk with it) and stir until combined. Check back ever couple of minutes and stir occasionally. While the oats are cooking, slice up a banana into a bowl. Measure out a tablespoon of almond butter and place in bowl as well. When the almond milk has significantly reduced(about 5 minutes), lower the heat to simmer. Stir and allow the oats to become your desired consistency(I like them when there is just a tiny amount of almond milk still visible). Remove pot from heat and pour/spoon oats overtop of the banana and almond butter. Eat and fall in love. |
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Notes: |
Personal
Notes: -Do not replace the almond milk with water. The taste and texture will suffer significantly. Other vegan milks should work, though. (I used to make it with soy milk.)
-The type of cinnamon can vary how amazing your oats end up. I prefer Vietnamese Cinnamon, which I get at Whole Foods.
-I buy a bunch of bananas each week, and search for one that has various sizes of bananas in it. That way, I can choose the banana I want to use each morning depending on how hungry I am (the hungrier I am, the bigger the banana).
-Try to get a slice of banana and a bit of almond butter with each spoon of oat
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This recipe for Almond Banana Breakfast Oats is from