This oatmeal bowl is a spin on the classic PB&J, using almond instead of peanut butter and using oatmeal as the base, instead of bread. Also, the toasted almonds on top give this bowl a lovely nutty fragrance.
Almond Butter & Jelly Oatmeal Bowl with Spiralized Apples and Toasted Almonds
- Yield: 2 servings
- Prep Time: 5 min
- Cooking Time: 5 min
Ingredients
- 1 tablespoon slivered almonds
- 1 cup gluten-free rolled oats
- 2 tablespoons almond butter
- 1 tablespoon grape jelly
- ½ cup unsweetened almond milk
- 1 apple, spiralized
Preparation
- Place a small skillet over medium-high heat and add in the almonds. Let toast for 5 minutes or until fragrant and golden brown. Transfer to a bowl and set aside.
- Bring two cups of water to a boil in a medium saucepot. Add in the oatmeal, bring to a boil again and then reduce heat to low and let simmer, letting cook until all water is absorbed.
- Once oatmeal is done, drizzle evenly over with the almond butter and jelly. Pour ¼ cup of almond milk per bowl and then top with apples and garnish with toasted almonds. Serve immediately.
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