By Aaron Wurm
In a medium saucepan, combine the rolled oats, unsweetened almond milk, and a pinch of salt.
Place the saucepan over medium heat and bring to a gentle simmer.
Once simmering, reduce the heat to low and cook, stirring frequently, until the oats are creamy and have absorbed most of the almond milk (about 5-7 minutes).
Stir in the almond butter until well incorporated. Adjust the thickness by adding a bit more almond milk if desired.
Fold in the mixed berries and chia seeds. Cook for an additional 2 minutes, allowing the berries to warm through.
Remove the oatmeal from heat and stir in the maple syrup.
Serve immediately, topped with extra berries or a drizzle of almond butter, if desired.
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This Breakfast Vegan Gluten-Free recipe is ready in 15 minutes and features rolled oats, unsweetened almond milk, mixed berries and other delicious ingredients. Contains 350 calories total.
In a medium saucepan, combine the rolled oats, unsweetened almond milk, and a pinch of salt.
Place the saucepan over medium heat and bring to a gentle simmer.
Once simmering, reduce the heat to low and cook, stirring frequently, until the oats are creamy and have absorbed most of the almond milk (about 5-7 minutes).
Stir in the almond butter until well incorporated. Adjust the thickness by adding a bit more almond milk if desired.
Fold in the mixed berries and chia seeds. Cook for an additional 2 minutes, allowing the berries to warm through.
Remove the oatmeal from heat and stir in the maple syrup.
Serve immediately, topped with extra berries or a drizzle of almond butter, if desired.
Calories per Serving: 350
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