Creamy Oatmeal with Rainbow Toppings recipe
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Ingredients
- ½ cup Almond Breeze Unsweetened Original almondmilk 1 packet instant oatmeal 1 cup Almond Breeze Unsweetened Original almondmilk ½ cup quick cooking oats 1 cup Almond Breeze Unsweetened Original almondmilk ½ cup old-fashioned rolled oats 3 cups Almond Breeze Unsweetened Original almondmilk 1 cup steel-cut oats Diced strawberries Dried cranberries Raspberries Golden raisins Mangoes Bananas Diced kiwi Diced green apple Blueberries Blackberries Raisins Diced almonds
Nutrition Info
Directions Creamy Oatmeal with Rainbow Toppings
Directions
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Instant Oats: Stir together 1 cup any variety Almond Breeze almondmilk and instant oats in a microwave-safe bowl or mug. Microwave on high for 1 to 2 minutes. Stir again.
Quick-Cooking Oats on the Stovetop: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup quick-cooking oats in a small saucepan. Cook over low heat for 1 minute, stirring frequently.
Quick-Cooking Oats in the Microwave: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup quick-cooking oats in a microwave-safe bowl or mug. Microwave on high for 1 1/2 to 2 minutes. Stir oats.
Rolled Oats on the Stovetop: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup rolled oats in a small saucepan. Cook over low heat for 5 minutes, stirring occasionally.
Rolled Oats in the Microwave: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup rolled oats in a microwave-safe bowl or mug. Microwave on high for 2 1/2 to 3 minutes. Stir oats.
Rolled Oats in the Instant Pot®: Stir together 5 cups any variety of Almond Breeze almondmilk and 2 cups rolled oats in an Instant Pot® that is lightly coated with nonstick cooking spray or butter. Lock lid and close vent. Cook on high pressure for 3 minutes. Let stand for 5 minutes to allow pressure to release naturally. Carefully open vent, remove lid, and stir oats. Add additional Breeze if you prefer thinner oats.
Rolled Oats in the Slow Cooker: Stir together 4 1/2 cups any variety of Almond Breeze almondmilk and 2 cups rolled oats in a slow cooker that is lightly coated with nonstick cooking spray or butter. Cover and cook on high for 3 to 1/2 hours or on low for 7 hours. Remove lid and stir oats. Add additional Breeze if you prefer thinner oats.
Steel-Cut Oats on the Stovetop: Bring 3 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats to a simmer in a medium saucepan. Cook over low heat for 10 to 20 minutes, stirring occasionally. Add additional Breeze if you prefer thinner oats.
Steel-Cut Oats in the Instant Pot®: Stir together 3 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats in an Instant Pot® that is lightly coated with nonstick cooking spray or butter. Lock lid and close venting. Cook on high pressure set to 3 minutes. Let stand for 5 minutes to allow pressure to release naturally. Carefully open vent, remove lid, and stir oats. Add additional Breeze if you prefer thinner oats.
Steel-Cut Oats in the Slow Cooker: Stir together 4 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats in a slow cooker that is lightly coated with nonstick cooking spray or butter. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours. Remove lid and stir oats. Add additional Breeze if you prefer thinner oats.