HEALTHY Breakfast OATMEAL with in-season FRESH FRUITS & Roasted ALMONDS

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds are often less expensive and nut-free.

Coat almonds with olive oil.

Bake almonds in a preheated oven at 350°F for 10 to 12 minutes until they have a slight amber color.

Carefully slice the roasted almonds and set aside.

Add 1 cup of milk to a pot over medium-high heat.

Add vanilla extract and maple syrup to the milk, stir to combine, and bring to a low boil.

Reduce heat to medium-low and add oatmeal to the pot, stirring and cooking for 5 to 7 minutes.

Chop strawberries while the oatmeal cooks, and whisk the oatmeal halfway through cooking.

Stir in coconut yogurt until heated through, about 30 seconds to 1 minute.

Pour half of the oatmeal into a bowl and evenly distribute it.

Add half of the blueberries, half of the strawberries, and half of the roasted almonds on top.

Pour in the remaining oatmeal and distribute it again.

Top with the rest of the blueberries, strawberries, and almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens