I always loved oatmeal as a kid, but it was the instant packets full of sugar and no real fruit or anything actually healthy. In efforts to be healthier and also have a quick, easy breakfast, I tried some recipes and tweaked them until it turned into this creamy, sweet, bowl of yum!
1 C Presoaked Almonds (2-12 hours in the fridge)
3 C Filtered water
Add almonds and water to a blender. Blend on high for about a minute. Now the next step is optional depending on what you are using the almond milk for and that is the straining. You can either use a cheesecloth or a very fine mesh strainer. (What you are straining out is almond meal and is usable in many things. One thing I use it for is my homemade granola bars, which I will post a recipe for soon.) Put in a covered glass jar like a mason jar. This will last in the fridge for about 2 days. It will separate but just shake it.
1/2 C Organic Rolled Oats
1 C Almond Milk
1/4 t Salt
1 Ripe to very ripe Banana (mashed)
1/2 t Cinnamon (nutmeg, cardamom and cloves are great too)
1/2 t Vanilla
Put almond milk in a small saucepan, warm to a boil and turn down to simmer immediately. Add in oats and salt. Cover and cook on low 10 min. Add banana, cinnamon and vanilla. Stir and enjoy!