When you’re trying to lead a gluten-free lifestyle, even if it’s once in a while, I need to get creative…
I love cold cereal in the morning, but most of my favorite options include some sort of wheat component. And after a few days, plain old oatmeal can get a tad boring. I know…
Bring some spark to your mornings with carob and cranberries. It’s just as easy as making regular oatmeal, just a few extra ingredients and VOILA!
CAROB OATMEAL WITH CRANBERRIES
1 ½ cups almond milk 4 tbs quick cooking oatmeal ½ tbs carob powder ¼ tsp salt 2 heaping tbs brown sugar ½ tsp vanilla powder 1/3 cup dried cranberries
- In a medium sauce pan over medium heat add the almond milk and season it with the sugar, vanilla powder, carob powder and salt. Mix together to combine well. Immediately after, add the oatmeal. Mix well again and partially cover allowing an opening for you to see the milk and how it’s coming to temperature.
- When the milk starts to boil, in about 2-3 minutes, stir everything to combine and allow all the boiling to subside a bit. Lower the temperature of the stove to low and continue to cook partially covered.
- After about 5-6 minutes of cooking, you’ll see the oatmeal starts to thicken a bit, but not quite done yet. I cover completely. Count to 10 and turn off the stove. Turn it off and walk away. Don’t look, don’t peek… just walk away.
- After about 15 minutes of letting the oatmeal stand, it’s done. I usually let it stand for about 30 minutes to allow it to be a tad cooler.
- Add the cranberries right before you’ll eat it to add a special chew and sweetness.