Sort ingredients
marcsed
QR Code
Listen
Pdf
First make the almond cream. In a food processor, combine the almonds and sugar, and process until finely ground--about 2 minutes. Add the egg, hot melted butter, and almond extract and process for 2 more minutes, until smooth and creamy. Set aside. (Almond cream will keep in fridge, covered, for up to 1 week.)
Combine the almond milk or water and salt in a small saucepan and bring to a boil. Stir in the oats, lower heat and let simmer gently for 5 minutes, until oats start to thicken (if you prefer a thicker oatmeal, you can cook the oats longer or just follow your favorite package directions). Remove from heat and stir in ¼ cup of the almond cream. Divide into 2 bowls and drizzle each with additional almond cream and a sprinkle of sliced almonds. (You'll have extra almond cream leftover; save this for future bowls of oatmeal.)