Creamy Almond Butter Oats
Warm, nutty and oh so creamy. Almond butter oats are a quick and easy breakfast staple. With this much decadence in one bowl, you'll be leaping out of bed in the morning. Okay, maybe not leaping, but these oats will definitely having you feeling full and ready to take on the day.
Some people like to completely cook their oats in milk to get a luscious texture, but I've found that cooking in water and then adding in nut butter or a bit of milk (or both!) will really smooth out the texture and leave everything nice and creamy. Plus, water is cheaper (and less time-consuming to get) than plant milk so for me, it's a win-win to cook in water first.
In terms of the sugar content, I like to use agave nectar or make a quick date paste. Using agave nectar is simple - just cook the oats per the recipe, add the agave nectar as the last ingredient, stir to combine and top with all your favorites. Date paste is also a nice sugar alternative and can be made quickly using the steps laid out in the recipe.
Look at all of that creaminess! Let's get to it.
1 cup steel cut oats
2 cups water
2 tbsp almond butter
¼ tsp sea salt
optional: 1 pitted Medjool dates or 1 tbsp agave nectar (or sweetener of choice)
If using as a sweetener, place 1 date in a small heatproof bowl. Set aside.
In a small pot, combine oats, water and salt. Bring mixture to a boil.
Remove 2 tbsp of boiling water from pot and add to date bowl. Set aside and allow date to soften.
Reduce pot heat and simmer for 5-7 minutes until tender, stirring contents occasionally.
While oats are cooking, to a blender, add softened date (including its soaking water) and milk and blend until smooth.
To cooked oats, add almond butter and blended milk and date mixture. Stir to combine, remove from heat and serve. Top with your favorite fruits, berry sauce or any other goodies you love.
I personally eat half of this recipe (topped with fruits and extra goodies) as a serving and save the rest for later, but do what feels best for you.