Description

This Raspberry Almond Oatmeal is a wholesome and comforting breakfast option that’s both vegan and gluten-free. Made with creamy rolled oats simmered in almond milk, sweetened naturally with maple syrup, and flavored with almond extract, it is generously studded with fresh or frozen raspberries and topped with toasted sliced almonds for a delightful crunch. Perfect for a nourishing start to your day, it’s easy to prepare on the stovetop and customizable with optional protein add-ins.

Ingredients

Scale

Oatmeal Base

1 cup rolled oats
2 cups unsweetened almond milk (or milk of choice)
Pinch of salt

Flavorings and Sweeteners

1 tablespoon maple syrup or honey
1/2 teaspoon almond extract

Add-ins and Toppings

1/2 cup fresh or frozen raspberries
2 tablespoons sliced almonds (toasted)
Extra raspberries and sliced almonds for topping (optional)

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Instructions

Combine Ingredients: In a medium saucepan, combine 1 cup rolled oats, 2 cups unsweetened almond milk, and a pinch of salt. Stir to mix evenly before heating.
Cook the Oatmeal: Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 5 to 7 minutes, stirring occasionally, until the oats are thick and creamy in texture.
Add Sweeteners and Flavor: Stir in 1 tablespoon of maple syrup and 1/2 teaspoon almond extract to infuse the oatmeal with sweetness and almond flavor.
Fold in Raspberries: Gently fold in 1/2 cup of fresh or frozen raspberries, allowing them to soften slightly and swirl through the oatmeal, creating a pretty marbled effect and fruity bursts.
Rest: Remove the saucepan from the heat and let the oatmeal sit for 1 to 2 minutes to thicken up and cool slightly.
Serve and Garnish: Spoon the oatmeal into bowls, topping each serving with toasted sliced almonds and extra raspberries if desired. Serve warm for a comforting breakfast experience.

Notes

For added protein, stir in a tablespoon of almond butter or a scoop of vanilla protein powder before serving.
You can prepare this recipe ahead of time as overnight oats by mixing all ingredients (except toppings) and refrigerating overnight.
Use frozen raspberries if fresh are out of season; they work just as well and add a slight chill to the oatmeal.
Adjust the sweetness to taste by adding more or less maple syrup or honey.