breakfast · Unspecified
Almond Joy Oatmeal
A main dish centered on gluten free oats, almond milk, water, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 1 serving
- 1 cup ½ cups Gluten Free Oats
- 1 cup ½ cups Almond Milk (or Other Milk Of Choice)
- 1 cup ½ cups Water
- 1 tablespoon 1 Tablespoon Unsweetened Cocoa Powder
- 1 item 1 whole Banana, Peeled And Mashed
- 1 teaspoon 1 teaspoon Almond Extract
- 2 tablespoon 2 Tablespoons Unsweetened Shredded Coconut
Equipment
Large skillet
How to make it
- 1
Measure and prepare gluten free oats, almond milk, water, unsweetened cocoa powder, banana, almond extract, and unsweetened coconut as listed.
- 2
Cook the prepared ingredients first until fragrant and softened, then add banana, and unsweetened coconut.
- 3
Stir in gluten free oats, and unsweetened cocoa powder and almond milk, water, and almond extract; cook using the technique indicated by the title until tender and evenly combined.
- 4
Taste, adjust the seasoning, and serve at the intended temperature.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: egg-free, peanut-free, sesame-free, soy-free, vegetarian.
Contains milk and tree-nut. Packaged ingredients can vary, so check labels and cross-contact information.
