Oats cooked in almond milk until creamy, topped with a chia jam and scoop of chocolate hazelnut butter.
Yield:1 serving 1x
1 cup frozen mixed small berries (like blueberries, raspberries, blackberries)
1/4 cup water
2 tbsp chia seeds
1–2 tsp maple syrup or sugar (optional)
1/2 cup quick-cooking oats
1 cup almond milk (or other non dairy milk)
1/2 tsp cinnamon
Chocolate Hazelnut Butter:
I use the brand Nutiva, but if you want to make your own, here is a highly rated recipe!
*Note: if you’re making your own chocolate hazelnut butter, do that first and then move on to these steps.
To a small pot on the stove, add the frozen berries, water, chia seeds and maple syrup. Heat on medium/high, stirring frequently, until berries are melted and it starts to simmer. Remove from the heat and let it sit for 5 minutes to thicken. It will be a slightly runny consistency, which I love for putting on oatmeal. But if you want it thicker just add more chia seeds!
Meanwhile, to another pot, add oats, almond milk and cinnamon and stir. Heat on medium, stirring frequently, until milk is absorbed and oats are thick and creamy.
Add oats to a bowl, along with chia jam and a scoop of chocolate hazelnut butter. Enjoy right away!
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