From the kitchen
Cinnamon Almond Milk Oatmeal
Rolled oats cooked low and slow in almond milk, finished with a splash of cold milk for a lighter, less rich bowl than a dairy version.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 cup Rolled Oats
- 2 cups Unsweetened Almond Milk, divided
- 1 cup Water
- 1 tsp Ground Cinnamon
- 2 tbsp Maple Syrup
- Pinch of Salt
Method
- Combine the oats, 1 1/2 cups almond milk, water, cinnamon, and salt in a saucepan.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Reduce heat to low and cook 8 to 10 minutes, stirring more frequently as it thickens, until creamy.
- Stir in the maple syrup off the heat.
- Divide into bowls and finish each with a splash of the remaining cold almond milk.
Kitchen note
Because almond milk has so little natural starch or fat, this oatmeal will look thinner in the pot than a dairy version — trust the time, not the visual, since it firms up as it sits for a minute off heat.
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