I love oatmeal bowls! An oatmeal bowl for breakfast coupled with my matcha tahini latte (please see blog post here for the recipe) or a genmaicha Japanese brown rice green tea makes me happy! I love these bowls because you can mix and match a slew of ingredients and combine as you see fit based on your mood – you can try experimenting with different berries, bananas, peanut butter, maple syrup, honey or cinnamon to name a few. Depending on what you put in your bowl, it can feel like a yummy dessert! This almond butter & berry oatmeal bowl is delicious, filling and healthy.
What you will need for this almond butter & berry oatmeal bowl (makes 1 serving):
- Steel Cut Oats (I use Bob’s Red Mill whole grain organic steel cut oats). ¼ cup for 1 serving
- A handful of raspberries
- 1 heaping teaspoon of almond butter
- A few dark chocolate chips (optional, I started omitting this and it tastes just as delish without)
- Splash of milk (optional)
Directions:
- Cook the oats over the stove per package instructions. Bring ¾ cup of water to a boil. Add in the oats and reduce heat to medium-low. Cook for 15-20 minutes stirring occasionally. I find usually the water absorbs quickly so you can add in milk as needed to the consistency of your preference
- As the oatmeal cooks, warm up the raspberries in the microwave for about 30-35 seconds. This is key! Warm, slightly melted raspberries, brings out the sweetness
- Once the oatmeal is cooked, transfer it to the bowl you have warmed the raspberries in. Add in the almond butter and chocolate chips. Mix. Enjoy!