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Almond Milk Oatmeal with Date "Butter"

  • Serves: 1
  • Complexity: easy
  • Print
Almond Milk Oatmeal with Date

Ingredients

  • FOR THE DATE "BUTTER":
  • 12 ounces dates
  • 2-4 tbsp. water
  • FOR THE OATMEAL:
  • 1/3 cup old fashioned oats, gluten free
  • 1 tbsp. white chia seeds
  • 1 cup unsweetened almond milk
  • ½ tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 tbsp. honey or maple syrup
  • Pinch of fine sea salt
  • Toasted coconut flakes, for garnish
  • Blueberries, for garnish

Directions

  1. Begin by making the date butter. In a small sauce pot place the dates and cover with water. Bring up to a boil on high. Once it boils, remove from heat and drain. Let cool slightly.

  2. Once cool enough to handle, peel away the skins and remove the inner pits. Depending on how old the dates are this can be very easy to do, or somewhat of a pain. The newer and softer the dates, the easier to peel.

  3. Place the pitted and peeled dates into a blender, I use a Vitamix, and start to blend on low. You may need to stop and start the machine to make sure everything is getting evenly blended. Depending on how dry the dates are, you may need to add some water. Add 1 tbsp. at a time and check the consistency. It should resemble baby food.

  4. Blend the mixture on high for about a minute to ensure a smooth butter. Set aside until needed. You can keep it refrigerated, covered, for about 2 weeks.

  5. Next make the oatmeal. In a small sauce pot combine the oats, chia seeds, almond milk, cinnamon, vanilla, honey and sea salt. Stir to combine. Bring up to heat on medium and simmer for 5-7 minutes.

  6. To serve place the hot oatmeal in a bowl, spoon date butter on top then finish with a sprinkling of coconut flakes and blueberries.

     

    Recipe Courtesy of Megan Mitchell

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