Description
This cinnamon date oatmeal combines sweet and sticky Medjool dates with buttery olive for a complex myriad of flavors that will have you scraping the bottom of the bowl!
Ingredients
Scale
- 1 cup almond milk
- 1/2 cup rolled oats
- 1 tsp maple syrup (specifically Amber grade)
- 1/4 tsp ceylon cinnamon
- 1/4 tsp vanilla bean paste or vanilla extract (optional)
- 1/4 tsp celtic sea salt
- 3 medjool dates, pitted
- Cold cream/milk and extra virgin olive oil for serving
Instructions
- Add the almond milk, rolled oats, cinnamon, vanilla, and salt into your pot. Heat on medium-high heat until bubbling, then reduce the heat to low and let cook. While the oats cook, tear dates into pieces and stir in – the dates will infuse the oatmeal with tons of flavor and sweetness as they cook.
- Once the oatmeal is done, cover the pot with a lid and let the oatmeal sit for anywhere between 5-10 minutes. This is my secret for getting super creamy oatmeal with the perfect texture. Then pop the oatmeal into a bowl, cover with a drizzle of olive oil, cold milk, and an extra sprinkle of cinnamon.