This is a recipe I often prepare and share with my daughter. It is really easy to make, but most importantly it is both delicious and filling! I try to keep my household as gluten and dairy free as possible, which can be tricky when it comes to breakfast seeing as my daughter is allergic to eggs, the other morning staple. Therefore this oatmeal recipe has become a go-to and a favorite for us. You can add any fruit you like, although I usually opt for berries to balance out the sweet richness of the oats with a little tartness. Enjoy!
Gluten & Dairy Free Breakfast Oatmeal:
- 1 cup water
- pinch of salt
- 1/2 – 3/4 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
- Agave to taste
- 1/4 – 1/2 tsp. cinnamon
- 1/4 cup Almond milk
- Handful blueberries
- 2 strawberries
- Slivered almonds to taste
Add water and salt to a small saucepan and bring to a boil over high heat. Once boiling add the oats and agave (for best results drizzle a small amount at this point and then again at the end once oatmeal is served), stir and lower heat to medium-low; let simmer for approx. 5 mins. Add the cinnamon and almond milk, stir and let thicken to desired consistency. Serve and top with berries or fruit of choice, slivered almonds and a small drizzle of agave.
Another alternative to the agave is to use a spoonful of your favorite almond butter. It’ll add a nice flavor to the dish, but it’ll also thicken it quite a bit more. In which case up the amount of almond milk to approx. 1/2 cup.
If you’re making this for your little ones, allow the oatmeal to cool significantly before serving it to them. You may also opt to leave out the almonds and almond milk in which case you can use coconut milk or cow’s milk instead.
Recipe yields 1 serving.