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Vegan
Ingredients 0/6
Why You'll Keep Making This
This breakfast is both nutritious and fast to prepare. It combines creamy almond milk with hearty oats for a comforting start to your day. The fresh raspberries add a burst of color and natural sweetness, making it a healthy and delicious choice.
Practical Cooking Tips
- Use old-fashioned rolled oats for a creamier texture.
- Warm the almond milk gently to avoid scalding and preserve flavor.
- Stir the oatmeal occasionally to prevent sticking and ensure even cooking.
- Warm the almond milk gently to avoid scalding and preserve flavor.
- Stir the oatmeal occasionally to prevent sticking and ensure even cooking.
Directions
Whisk the oats, almond milk, and a pinch of salt in a small mug or bowl. Pop it in the microwave on high for about 2 minutes and 15 seconds. Once it’s done, take it out and give it a good stir. Then, add in the vanilla extract, cinnamon, and brown sugar—taste it and add a bit more sugar if you like it sweeter. Finally, gently fold in the raspberries and enjoy!
Serving Ideas
Top with a drizzle of honey or maple syrup for extra sweetness. Add a sprinkle of chopped nuts or seeds for crunch. You can also mix in a spoonful of nut butter for added richness.
How To Store This Recipe
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave, adding a splash of almond milk if needed to loosen the texture. Fresh toppings are best added just before serving.
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