I realize that this almond & sultana oatmeal definitely is not going to be as popular as my ultimate beetroot brownies I posted recently but it will give you healthy start to a busy day…
INGREDIENTS
- ½ cup oats cooked in 1 cup boiling water (a bit more for stove cooking)
- splash or two of milk
- 1 heaped tbs sultanas or raisins
- 2 tbs toasted almond flakes
- ½ tsp flax seeds / linseeds – optional
- pinch of sea salt
METHOD
- Cook oats with water (I prefer stove cooking but if you are in hurry use microwave).
- Transfer to the serving bowl and add splash of milk, flax (if using), sultanas and almonds.
- Season to taste with a bit of salt.
- Stir and enjoy while still warm.
NOTES
To toast the almond flakes simply place them on a frying pan and heat, constantly shaking, until they are browned and fragrant.
If you don’t have sultanas or raisins on hand, you can use some dried (and chopped) apricots instead.
More sugar free recipes: Sugar-Free Pumpkin Seed & Cranberry Breakfast Porridge, Sugar-free Acacia Honey & Almond Granola, Sugar-Free Minty Blueberry Milkshake, Sugar-Free Honey Mango Milkshake and Cranberry, Banana and Green Tea Smoothie.
And if you are looking for more yummy breakfast oatmeal ideas, check out Oatmeal-Rhubarb Porridge from Sunny Little Kitchen or Slow Cooker Cinnamon Apple Oats from Recipes From A Pantry.
I’m submitting this recipe to the Breakfast club co-hosted by Andrea at Made with Pink & Sarah at Maison Cupcake and originally started by Helen at Fuss Free Flavours.
This is almost exactly how I make my porridge, except I use whole raw almonds instead of flakes. The raisins add just enough sweetness, but I do sometimes indulge with some dark muscovado, leaving it to melt over the top of the hot porridge. Yummy! :)
Those brownies were pretty special but this oatmeal is perfect for eveyday! I don’t vary my breakfasts enough. Thanks for sharing!
I’ve really got out of the habit of eating porridge for breakfast, even over the winter. I must start eating it again!
I love porridge. It’s so filling and the options are endless. I’ve never tried toasting almonds before – keen to try it. :)
What a lovely healthy breakfast idea
Thanks so much for linking up to the Breakfast Club. I’m definitely going to have to try your version of oatmeal. I’ve always just used plain water and a bit of brown sugar. That’s probably why I’ve never enjoyed it. Yours sounds really delicious.
I love oats and porridge in general but I normally cook oats with milk, and I don’t mind eating oatmeal everyday for breakfast! Thank you for linking to my recipe :)
Thank you soooo much for such a nice comments.
During summer I’ve been preparing mostly overnight raw oats but now I’m back on comforting warm oatmeal but with almond milk instead. Recipes soon :)