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Chef Megan Mitchell

Online Cookbook

Almond Milk Oatmeal with Date "Butter"

Almond Milk Oatmeal with Date


  • 12-ounces dates
  • 2-4 tbsp. water
  • 1/3 cup old fashioned oats, gluten free
  • 1 tbsp. white chia seeds
  • 1 cup almond milk, unsweetened
  • 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


  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, such as 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 pureed baby food.

  4. Blend the mixture on high for about a minute to ensure a smooth butter. Set aside until needed. It will keep 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, sweetener 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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