1 1/3 cups unsweetened original or
unsweetened vanilla almondmilk
1 cup rolled (old fashioned) oats
3 tablespoons coarsely chopped honey
roasted almonds (optional)
¼ cup granola (optional)
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| Sneaking a few almonds into your mouth while you're cooking is the best part of this recipe. |
Stir together all ingredient[s] except granola in a medium bowl.
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| It doesn't look like much, but once it sets there's a substantial amount of food. |
Spoon into 2 small bowls or canning jars.
Top with equal amounts of granola, if desired.
Cover and refrigerate overnight or for up to 3 days.
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| Pretty, eh? |
My Rating: 2/5 "This was pretty, uh, flavorless. It's just oats and milk. The almonds added some texture, but not enough. The only thing to write home about was the granola topping, but a little dollop of it can only do so much heavy flavor lifting. I had it cold and my partner warmed it up, but neither of us were impressed."
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