I’ve eaten Cheerios for dinner. Frosted shredded wheat used to be my go-to breakfast as a kid. And who hasn’t snacked on a handful of Waffle Crisp?
As I try to make healthier decisions each day (and stick to gluten-free foods), sugar-packed commercially prepared cereals have dropped off my grocery list.
But, I still crave those simple meals and snacks.
Last week I was whipping up a batch of oatmeal cookie balls and started to get concerned about the amount of sugar in the little orbs of goodness.
Disclosure: This post may contain affiliate links or advertisements. I earn a small commission if you shop through them, which helps fund this website so I can continue to bring you amazing content. All opinions are my own.
I put down the bottle of honey, skipped the chocolate chips and decided to taste the crumbly mixture. Not too bad. I tucked it in the refrigerator to snack on later but found myself thinking it might make a good overnight oats base. Right?!
I skipped the waiting part and poured almond milk over the mix, grabbed a spoon and a super yummy breakfast was created. I love happy accidents in the kitchen. Try this one out for yourself and let me know what you think.
Almond Butter-Oatmeal Breakfast Blend
- 2 cups plain quick oatmeal, unflavored and dry (I use Bob’s Red Mill Gluten Free Quick Cooking Oats)
- ½ cup raw unsalted almond butter (I get fresh ground nut butter at my grocery store.)
- 1 cup raw coconut chips (Try Grain Brain Coconut Chips)
- 4 tbsp dried cranberries (Try Food to Live)
- 4 tbsp milled flax seed (I use Hodgson Mills)
- Place the almond butter in a saucepan on low heat. Warming the nut butter makes it softer and easier to combine with dry ingredients.
- Add the oatmeal. Work it into the almond butter using a wooden spoon. Turn off the heat.
- Sprinkle the coconut, flax seeds and cranberries over the oatmeal-almond butter mixture. Stir until combined. The coconut adds a crunchy texture to the faux cereal blend.
- Let the crumbly mixture cool, then store in a large bowl in the refrigerator to use for the next few breakfasts. Or, divide the mixture into individual containers for easy on-the-go meals.
- When it’s time to eat, pour ½ cup of milk over the mixture and immediately enjoy. I usually use soy or almond milk. I really like this breakfast blend paired with fresh juice or a fruit smoothie.
Variations: This recipe can easily be customized for your taste buds. Try cashew or peanut butter instead of almond butter. Don’t love cranberries? Raisins, dried blueberries or chopped dried apricots would also be delicious. You could also add a few tablespoons chia seeds. Be creative and customize your own breakfast blend.
If you try this recipe, let me know what you think in the comments below. I’m excited to hear how you make your blend!
Until next time,
PS: This week on the Tom’s of Maine Good Matters blog, I’m chatting about homemade pesto pasta sauce. I share four recipes; one is even basil-less!