This is another recipe that came from our dairy-free trial with our two-year-old. Oh man was it hard! Just coming up with things for him to eat (without just feeding him the same thing every meal) was difficult, but trying to actually keep a balanced diet was even harder!
We bought some almond milk to try out. We got plain almond milk so as to minimize sugar intake (he’s already got enough energy!), which, in my opinion, doesn’t taste too great. I guess maybe some people like it, but I’m not a huge fan. But turns out if you use it to cook oatmeal, it gives it a nice nutty flavor and creamier consistency than just cooking it in water.
Instead of just adding sugar, we added some peanut butter, which made it creamier, nuttier, and added protein. And then we drizzled a little honey on top for extra deliciousness.
Oats are full of whole-grainy goodness, and when combined with almond milk and peanut butter you get a nice balance of protein and carbohydrates. And honey is kind of a super food – full of vitamins, minerals, and anti-bacterial properties. Great way to start your day!
To make this, you basically make it the same way you would “regular” oatmeal – just substitute the water or milk for almond milk, bring it to a boil, and stir in the oats. Cook for about 5 minutes, then stir in the peanut butter.
Dish into bowls and drizzle a little honey on top. Enjoy!
Honey Nut Oatmeal
2 1/2 cups almond milk
1 1/2 cups oats
1/2 cup peanut butter
2 Tbsp + honey
1. In a medium saucepan over medium-high heat, bring almond milk to a bowl. Pour in oats and cook, stirring frequently, for about 5 minutes.
2. Remove from heat and stir in peanut butter.
3. Dish into 4 bowls and drizzle a little honey on top of each.
Makes about 4 servings.