Nexxt time might
add some toasted slivered almonds or some other nut.
Add toasted slivered almonds.
My only «change» was
I added toasted slivered almonds instead and fresh kale.
I also
added some toasted slivered almonds for some crunch.
Not exact matches
I
added some
toasted and salted
almond slivers on top for a little protein and crunch.
To give these oats a nice crunch, I
added a tablespoon of
slivered almonds, and
toasted coconut chips.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar
added,
add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla
almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans,
slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
The silky, sweet blistered tomatoes
add a heavenly rich taste while the
toasted slivered almonds provide the perfect crunch.
I
toasted slivered almonds in a little butter and sugar and sprinkled them on top which also
added a nice touch.
Heat a skillet to medium heat and
add the shredded coconut and
slivered almonds and
toast for 3 - 4 minutes or until the mixture is
toasted.
Make some
toasted almonds:
Add some
slivered or whole
almonds to a small saucepan with a few teaspoons of oil and stir constantly over medium heat until golden.
Other go - to
add ins when I want something more: sunflower seeds,
toasted slivered almonds, panko bread crumbs, chili powder, cumin.
The silky, sweet blistered tomatoes
add a heavenly rich taste while the
toasted slivered almonds provide the perfect crunch.
Slivered almonds, lightly
toasted in a dry skillet,
add some crunch and some great nutty flavour to this dish.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar
added,
add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla
almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans,
slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Heat a skillet to medium heat and
add the shredded coconut and
slivered almonds and
toast for 3 - 4 minutes or until the mixture is
toasted.