Finally a use for the almond flour thats been sitting in the fridge since I bought it for a cheese recipe which was ok but didn’t inspire me to make it again. The breakfast recipe that did inspire me uses buckwheat groats but since I didn’t have any of those I used ordinary porridge oats and they worked just fine and produced this delicious cherry almond oatmeal cream. I am now intrigued by the buckwheat groats though so watch this space…
This is oh so simple to make. Oatmeal cream made from oats, almond flour, vanilla essence and dates blended together with oat milk (or non-dairy milk of choice), spooned in a glass, drizzled with some date syrup and heaped with fresh or frozen cherries and coconut sprinkles. A little goes a long way, its super filling and that slow release energy from the oats and nuts will keep you going full speed and feeling full for hours.. I lasted all day! Chin chin!
Cherry almond oatmeal cream, gluten free!
Oh and this Martini is without the alcohol but if you want to go ahead! I’m not judging!
Adapted from this recipe right here!
- 40 g oats
- 1/2 - 1 cup oat milk or non-dairy milk of choice
- 1 tsp vanilla essence
- 50 g almond flour not to be confused with ground almonds
- 2-3 dates
- date syrup for drizzling optional
- a handful of fresh or frozen cherries
- a sprinkling desiccated coconut to garnish
Place all your ingredients except the cherries, date syrup and coconut into your blender and blend into a smooth cream.
THERMOMIX USERS: I blended for 30 seconds speed 6, scraped down and repeated twice more.
Add as much or as little milk as you like to get the consistency you prefer.
Spoon the cream into a glass or bowl, drizzle with syrup, heap with cherries, sprinkle with coconut and dig in!