If you liked my Pear Almond Baked Oatmeal, methinks you’ll like this. It has a similar profile, but it’s better because it’s pear-less and made on the stove.
You’ve probably noticed a lack of baked recipes lately (except for the occasional brownie, of course). I much prefer stove-top recipes because they’re easier to control and significantly faster. Additionally, I make all my oatmeal for the week on Saturday and Sunday, and then I reheat them throughout the week. I don’t own a microwave (I know, right?), so I heat the oatmeal on the stove while I’m doing my hair and makeup at 4:45 am. It’s ridiculously difficult to reheat a baked oatmeal on the stove, so it rarely happens these days.
Anyway, the moral of the story is that plums are better than pears, stove-top is better than baked, and almond extract is wonderful. Or something like that.
What you'll need:
- 1 plum
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp almond extract
- pinch of salt
How to make it:
- Prep your plum by dicing it into small cubes.
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add plum cubes and oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Once more of the liquid has absorbed, add almond extract and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (sliced almonds, shredded coconut, nuts, etc.).