Chef notes
Created by TODAY with our sponsor Blue Diamond Almond Breeze.
This creamy, dairy-free almond oatmeal recipe is the perfect wholesome alternative for almond croissants, marzipan, frangipane tarts and other indulgent almond treats. The secret is making my easy almond-cream topping that tastes just like the filling in all of your favorite pastries.
Technique tip: Warm the honey, coconut oil, and almond milk slightly before pureeing to make it easier to puree. Try using the leftover cream with fresh fruit, yogurt or spread on toast for a fun alternative to peanut butter.
Swap option: Use melted regular or vegan butter in place of the coconut oil if you prefer.
Ingredients
- 1 cup sliced almonds
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted
- 2 teaspoons pure almond extract
- 1/3 cup Almond Breeze Unsweetened Almond Milk
- 1/2 teaspoon kosher salt
- 2¼ cups Almond Breeze Unsweetened Almond Milk
- 1/2 teaspoon kosher salt
- 1 cup old fashioned rolled oats
- Toasted sliced almonds for garnish (optional)
Preparation
For the almond cream:
In a food processor or small blender, combine the almonds, honey, coconut oil, almond extract, almond milk and salt. Process into a smooth, creamy paste.
For the oatmeal:
Combine almond milk and salt in a small saucepan and bring to a boil. Stir in the oats, lower the heat, and let simmer gently for about 5-10 minutes, or until oats reach your preferred level of thickness. Remove from the heat, and stir in 1/3 cup of almond cream.
To serve:
Divide the oatmeal into two bowls and drizzle each with additional almond cream, as desired, and a sprinkle of toasted almonds. Store any additional almond cream in an air-tight container in the refrigerator for up to 1 week.
