Almond milk, dark brown sugar and a sprinkle of cinnamon give these oats a warm Autumn spiced flavor. This recipe makes loose, milky oats, but for a thicker breakfast simply add more oats or less almond milk in this easily adaptable treat. This recipe comes to us from Karma Free Cooking.
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- 3 cups almond milk
- 1/4 cup dark brown sugar
- 1 teaspoon vanilla powder*
- a pinch salt
- 1/2 cup steel cut oats
- 2 sprinkles cinnamon, for garnish
*Found in the spice section of most grocery stores.
Place the almond milk in a medium saucepan over medium heat. Season the almond milk with the brown sugar, vanilla powder and salt. Stir.
Add the oatmeal, stir, partially cover and bring to a low boil. Stir, lower temperature to low and continue to cook, partially covered for about 5-6 minutes more, or until the oatmeal begins to thicken, but is not fully cooked.
Cover the saucepan completely, wait 10 seconds and turn heat off. Allow the oatmeal to stand on the stove for about 15 minutes.
Divide into 2 portions, sprinkle with cinnamon and enjoy!
(Photo credit: Berly’s Kitchen)