Almond Blueberry Oatmeal De Lites Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sucralose sweetener, and brown sugar replacement together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat last egg into mixture along with milk and vanilla extract.
• Mix flour, baking soda, and salt together in a bowl; add to butter mixture and beat. Fold oats, blueberries, and sliced almonds into the dough.
• Heat baking sheets in preheated oven until slightly warmed.
• Drop dough by rounded teaspoonful two inches apart onto warmed baking sheets.
• Bake in preheated oven until edges start to turn golden brown, 13 to 15 minutes. Let cookies cool on baking sheet for five minutes before removing to wire cooling racks to cool completely.

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in the oats, cinnamon stick and 1/2 teaspoon salt. Reduce to a simmer, cover and cook, stirring occasionally to prevent burning and boiling over, until the liquid is mostly absorbed and the oats are tender, 15 to 20 minutes.
• Meanwhile, toast the almonds in a medium skillet over medium-high heat, stirring, until light golden, about 3 minutes. Remove to a plate. Add the butter to the skillet and once it melts, stir in the blueberries and cook, stirring, until soft and juicy. Stir in the maple syrup and remove from the heat.
• Discard the cinnamon stick from the oatmeal and divide among 4 bowls. Top with the blueberry sauce and toasted almonds. Serve with additional maple syrup on the side.

Steps:

• The night before, combine the milk, oats, blueberries, brown sugar, lemon zest, vanilla, almond extract and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate at least 6 hours up to overnight. In the morning, top with the almonds and drizzle with honey.

Steps:

• Prepare oatmeal as directed on package.
• Add cream cheese spread; swirl gently with spoon.
• Top with nuts.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sucralose sweetener, and brown sugar replacement together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat last egg into mixture along with milk and vanilla extract.
• Mix flour, baking soda, and salt together in a bowl; add to butter mixture and beat. Fold oats, blueberries, and sliced almonds into the dough.
• Heat baking sheets in preheated oven until slightly warmed.
• Drop dough by rounded teaspoonful two inches apart onto warmed baking sheets.
• Bake in preheated oven until edges start to turn golden brown, 13 to 15 minutes. Let cookies cool on baking sheet for five minutes before removing to wire cooling racks to cool completely.

Steps:

• Toast the almonds in a large nonstick skillet over medium heat,sitrringe often, for 3 to 4 minutes or until lightly browned and fragrant. Transfer to a plate and cool.
• Combine the milk, oatmeal, sugar, vanilla, salt, and nutmeg in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, 5 minutes or until oatmeal is tender. Stir in the blueberries and sprinkle with almonds.

Steps:

• Add the instant oatmeal, freeze-dried blueberries, almonds, chia seeds, vanilla bean, and sugar into a mason jar.
• Store in a cool, dry place for up to a month.
• To prepare, pour boiling water or milk over oats. Stir to combine and let sit for 3 minutes.
• Serve with slivered almonds and fresh blueberries.
• Enjoy!