There’s nothing quite like a bowl of warm, creamy oatmeal to start your day right. This almond oatmeal combines roasted California almonds, organic coconut sugar and a pinch of Himalayan pink salt for a comforting breakfast that’s both satisfying and nutritious.
Best of all, this vegan and gluten-free recipe comes together in just 3 minutes with no messy cleanup. Simply add boiling water or your favorite milk, let it sit and enjoy a wholesome breakfast that makes being a morning person easy.
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Shake the oatmeal container to evenly distribute the ingredients.
- Remove the lid and film. Pour boiling water (or milk for extra creaminess) over the oats until the liquid covers them by about ½ inch.
- Cover with the lid and let stand for 3 minutes.
- Stir well and enjoy. For a sweeter oatmeal, drizzle with maple syrup to taste.
Recipe Tips
For a creamier texture, use milk instead of water.
Let the oatmeal stand the full 3 minutes for the best consistency.
Add toppings like fresh fruit or nuts for extra crunch.
FAQ
Can I use milk instead of water?
Yes, using milk makes the oatmeal creamier. Just add enough to cover the oats by ½ inch.
Is this oatmeal gluten-free?
Yes, this almond oatmeal is gluten-free and vegan.
How can I make it sweeter?
Drizzle with maple syrup or add your favorite sweetener after cooking.
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