Not long ago, I baked an Almond Cake. While testing flavors, I had an “Aha” moment, and I thought, “this is what my oatmeal is missing!.” I realized that when preparing sweet dishes, I’ve been relying too much on vanilla for flavoring. I had neglected entirely other types of extracts. I tried the recipe today, and it turned out delicious.
A note on the Yuzu marmalade: This kind is not widely available, but you can find it in Asian stores. Don’t lose your sleep over it if you don’t, orange or any other citric marmalade should work as well.
This recipe is very healthy and filling in nature, and should help you push through your morning. If you want a more substantial portion, simply add 1/4 cup more of rolled oats and 1/2 cup more of almond milk. Enjoy!
Almond Oatmeal with Blueberries and Yuzu
- Small saucepan
- 3/4 cup Almond milk Unsweetened
- 1 tbsp Almond butter
- 1/2 tsp Lemon zest
- 1/4 tsp Sea salt
- 1 tsp Coconut sugar or raw cane sugar.
- 1/8 tsp Almond Extract I used just 1 drop.
- 1/2 tbsp Chia seeds
- 1/4 cup Rolled oats
- 1/4 cup Blueberries
- 1 tbsp Yuzu marmalade
- In a small saucepan, heat almond milk on medium heat. While heating, add almond butter, lemon zest, sea salt, and almond extract. Stir to combine.
- When the almond milk starts to simmer, reduce heat to medium-low. Stir in the chia seeds and oats. Cook for 5 to 6 minutes until the oats are cooked, and the liquid is reduced. Then take it off the heat and let rest for 4 minutes.
- Place on a serving bowl, and top it with blueberries and Yuzu Marmalade. Enjoy!