Cooking rye flakes with steel-cut oats lends creaminess to this typically chewy oatmeal.
- 4 cups unsweetened vanilla almondmilk
- 1/2 cup rye flakes
- 1/2 cup steel-cut oats
- 4 teaspoons honey
- 1/2 teaspoon pure vanilla extract
- 1/2 cup toasted sliced almonds
- 2 cups blueberries divided
Bring almondmilk to a boil in a medium saucepan. Stir in rye flakes and oats. Reduce heat to medium-low and simmer, stirring occasionally, until creamy and tender, about 20 minutes. Remove from heat and stir in honey, vanilla extract, almonds and 1 cup blueberries. Serve topped with remaining blueberries.
Per serving: 300 calories (90 from fat), 11g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 45g carbohydrates (8g dietary fiber, 14g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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