for steal cut oats with almond milk. So today I bought the steal cut oats and the almond milk. I have never tasted either, ever. That oatmeal doesn't look like anything I have ever seen in my life! The almond milk tastes nice, just a slight sweetness to it. I bought the original. Not really sure what I should have gotten. I just went back and found the recipe you posted and now I see it calls for almond butter. I don't have any and I really don't want to go buy any. Can I use regular butter? When I make my oatmeal I cook them in milk and then add butter and brown sugar to taste. Will I do the same thing just subbing the almond milk?http://eat.at/swap/forum1/170847_Found_it_it_was_Tamiko_who_turned_me_onto_using_almond_milk_with_the_oats
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Marilyn or anyone who can help me out. Recently you posted a recipe
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It will be great! Here's the method. You know how they say, grind nuts finely
but stop before you make a paste? Well, in this case, you want the paste!
http://www.rwood.com/Recipes/Homemade_Almond_Butter.htm
but stop before you make a paste? Well, in this case, you want the paste!
http://www.rwood.com/Recipes/Homemade_Almond_Butter.htm
O, the almond butter is an "extra" and not necessary. It ramps up the flavor (and fat) and thickens
slightly.
Totally not necessary, just nice to add. I like the "triple almond" take of using milk, almond butter and a sprinkle of toasted almonds.
Check the calories on the almond box. If a cup is 90 calories, then you've got the sweetened box. The "sugarfree" box has a pink band at the bottom, with calories = 40 per cup. I started making it with the sweetened version and that's how I prefer it. I add Splenda to the finished dish if I use the unsweetened milk.
Depending on how long you cook it, you can end up with creamy or very thick oats. We prefer it very thick and then add either cream or yogurt to thin it out. Original steel cut takes 30-45 minutes to absorb all of the milk. I usually use the whole box of almond milk (4 Cups) with a cup of oats. It microwaves really well. Simply add a bit of water to thin, or milk, or anything.
slightly.
Totally not necessary, just nice to add. I like the "triple almond" take of using milk, almond butter and a sprinkle of toasted almonds.
Check the calories on the almond box. If a cup is 90 calories, then you've got the sweetened box. The "sugarfree" box has a pink band at the bottom, with calories = 40 per cup. I started making it with the sweetened version and that's how I prefer it. I add Splenda to the finished dish if I use the unsweetened milk.
Depending on how long you cook it, you can end up with creamy or very thick oats. We prefer it very thick and then add either cream or yogurt to thin it out. Original steel cut takes 30-45 minutes to absorb all of the milk. I usually use the whole box of almond milk (4 Cups) with a cup of oats. It microwaves really well. Simply add a bit of water to thin, or milk, or anything.
Thanks, this was perfect help Mar. It took much longer for mine to thicken
up, I Made the almond butter (thanks Traca), I added in a little kosher salt (I always add salt to my oats, I think it help bring out the flavor), a little more butter and a bit of brown sugar. My almond milk has 60 calories so not the sweetest nor least sweet. The jury is out still. I'm not sure what I think. We'll see what John thinks tomorrow. Thanks for your help.
up, I Made the almond butter (thanks Traca), I added in a little kosher salt (I always add salt to my oats, I think it help bring out the flavor), a little more butter and a bit of brown sugar. My almond milk has 60 calories so not the sweetest nor least sweet. The jury is out still. I'm not sure what I think. We'll see what John thinks tomorrow. Thanks for your help.