Description
This comforting Raspberry Almond Oatmeal is a warm and creamy vegan breakfast made with rolled oats, almond milk, fresh raspberries, and a touch of maple syrup. It’s lightly spiced with cinnamon and topped with crunchy toasted almonds for added texture. Perfect for a nutritious start to your day, this gluten-free recipe combines wholesome ingredients to deliver a delicious, healthy bowl packed with fiber and protein.
Ingredients
Scale
Oatmeal Base
- 1 cup old-fashioned rolled oats
- 2 cups unsweetened almond milk (or milk of choice)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Fruit and Toppings
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons sliced almonds (toasted if desired)
- Optional: fresh raspberries and almond butter for topping
Instructions
- Combine Ingredients: In a medium saucepan over medium heat, add the rolled oats, almond milk, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt. Stir everything to combine.
- Cook the Oatmeal: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 5–7 minutes. Stir occasionally to prevent sticking and to help the oats cook evenly until they become soft and creamy.
- Add Raspberries: During the last 1–2 minutes of cooking, gently stir in the fresh or frozen raspberries. This allows the berries to soften and break down slightly, infusing the oatmeal with their flavor and color.
- Rest and Serve: Remove the saucepan from heat and let the oatmeal sit for 1–2 minutes to thicken slightly. Divide the oatmeal into bowls.
- Add Toppings: Top each serving with sliced toasted almonds, additional fresh raspberries, or a swirl of almond butter as desired. Serve the oatmeal warm for a cozy breakfast treat.
Notes
- For an extra creamy texture, add a splash of almond milk just before serving.
- Frozen raspberries can be added directly from the freezer without thawing.
- You can substitute honey for maple syrup if not vegan.
- To toast almonds, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
