Almond Croissant Oatmeal
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 245
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 6
- Cholesterol
- 22
- Sodium
- 229
- Total: 15 min
- Active: 15 min
Ingredients
Almond Cream:
3 tablespoons unsalted butter
1 cup sliced, skin-on natural almonds
1/4 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons honey
1 1/2 teaspoons pure almond extract
1/4 teaspoon kosher salt
For the oatmeal:
2 1/4 cups unsweetened almond milk or water
1/2 teaspoon kosher salt
1 cup old-fashioned rolled oats (not instant or "quick cooking")
Directions
- Toasted sliced almonds and berries, for garnish (optional)
- For the almond cream: Melt the butter in a small saucepan. Combine the melted butter, almonds, cream, sugar, honey, almond extract and salt in a food processor. Process into a smooth, creamy paste.
- For the oatmeal: Combine the almond milk or water and salt in a small saucepan and bring to a boil over medium-high heat. Stir in the oats, reduce to low heat and let simmer gently until the oats start to thicken, about 5 minutes, or until oats reach your preferred level of thickness
- Remove the saucepan from the heat and stir in 1/4 cup of the almond cream. Divide the oatmeal between two bowls, drizzle with additional almond cream, as desired, and garnish with a sprinkle of toasted sliced almonds and berries, if desired.
Cook’s Note
Store any additional almond cream in an air-tight container in the refrigerator for up to 1 week.