This recipes comes from Alice Hart’s “Vegetarian” cookbook; she drizzles maple syrup over the top but we kept our version naturally sweetened with dates and banana slices. She suggests that the oats can be served raw, but we prefer a hot breakfast. If you don’t have cinnamon sticks, just add a scant teaspoon of cinnamon powder to the soaking oats. And while we used homemade almond milk for this batch, we would typically use store-bought; you can use any milk in place of almond.
Spiced Almond Oatmeal
- 2 cups old-fashioned oats (gluten-free)
- 1/2 cinnamon stick or scant tsp cinnamon powder
- 2 cups unsweetened almond milk or other milk
- 1/4 cup Medjool dates pitted and sliced thin
- 1/2 cup sliced almonds raw or lightly toasted
- 2 bananas sliced
- Soak the oats and cinnamon in 1 cup of almond milk overnight in the refrigerator.
- Place the soaked mixture in a medium saucepan with the remaining 1 cup of almond milk. Heat gently, stirring for a few minutes until the mixtures thickens. It should be creamy – add more water if it gets to thick.
- Remove the cinnamon stick and divide the oats into serving bowls. Top with dates, almonds, and banana slices. Enjoy!