Not long ago, I baked an Almond Cake. While tasting the batter, I had an “Aha” moment. I realized what was missing in my oatmeal! The insight was simple: I’ve been relying too much on vanilla extract for flavoring. There is an entire array of flavor extracts out there. I tested one in my recipe today, and it turned out delicious.
The Yuzu marmalade is not easy to find. If you’re lucky, you might find it in Asian stores. However, if you can’t, I recommend Seville Orange or any other citric marmalade.
This recipe is very healthy and filling in on its own and should help you power through your morning. If you want a more substantial portion, simply double down on the oats and almond milk. Enjoy!
Almond Oatmeal with Blueberries and Yuzu
Ingredients
- 3/4 cup Almond milk (Unsweetened)
- 1/4 cup Rolled oats
- 1/2 tbsp Chia seeds
- 1 tbsp Almond butter
- 1/2 tsp Lemon zest
- 1/4 tsp Sea salt
- 1 tsp Coconut sugar (or raw cane sugar.)
- 1/8 tsp Almond Extract (I used just 1 drop.)
- 1/4 cup Blueberries
- 1 tbsp Yuzu marmalade
Directions
- In a small saucepan, bring the almond milk to a simmer over medium heat.
- Stir in the oats and chia seeds and turn the heat to low. Simmer for 8 to 10 minutes, stirring occasionally, until the oats are cooked and the remaining liquid has thickened.
- Off the heat, stir in the almond butter, lemon zest, sea salt, and almond extract. Keep stirring until combined.
- Let the oatmeal cool for 4 minutes and place it in a serving bowl.
- Garnish it with the blueberries and Yuzu Marmalade. Enjoy!
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