Blueberry Almond Instant Oatmeal Recipe By Tasty

BLUEBERRY AND ALMOND INSTANT OATMEAL RECIPE BY TASTY

Blueberry And Almond Instant Oatmeal Recipe by Tasty image

Here's what you need: instant oatmeal, freeze-dried blueberry, slivered almond, chia seed, vanilla bean, sugar, boiling water

Provided by Kahnita Wilkerson

Categories Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 7

Ingredients

½ cup instant oatmeal
2 tablespoons freeze-dried blueberry
1 tablespoon slivered almond
1 tablespoon chia seed
⅛ teaspoon vanilla bean
2 teaspoons sugar, of choice
¾ cup boiling water, or milk

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!

Nutrition Facts : Calories 398 calories, Carbohydrate 62 grams, Fat 11 grams, Fiber 11 grams, Protein 12 grams, Sugar 9 grams

OVERNIGHT OATS: NO-COOK BLUEBERRY-ALMOND OATMEAL

Overnight Oats: No-Cook Blueberry-Almond Oatmeal image

Throw together this healthy oatmeal the night before and enjoy it the next morning. We love it cold, but if you prefer a little warmth, remove the lid and microwave the oatmeal until hot, about 1 minute.

Provided by Food Network Kitchen

Time 6h10m

Yield Serves 1

Number Of Ingredients 10

Ingredients

3/4 cup nonfat milk
1/2 cup old-fashioned rolled oats
1/3 cup blueberries
1 teaspoon packed light brown sugar
1/4 teaspoon finely grated lemon zest
1/8 teaspoon pure vanilla extract
3 drops pure almond extract
Kosher salt
1 tablespoon toasted sliced almonds
2 teaspoons honey or agave nectar

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.

ALMOND-BLUEBERRY OATMEAL DE-LITES

Almond-Blueberry Oatmeal De-lites image

Wanted to come up with a new cookie using sugar substitutes that were fun and flavorful. Starting with a basic oatmeal cookie recipe, I decided to add blueberries and almond slices instead of raisins and chocolate chips. First time I ever made them, and they look, smell, and taste amazing.

Provided by Walter Moline

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 45m

Yield 42

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1 cup granular no-calorie sucralose sweetener (such as Splenda®)
½ cup brown sugar replacement (such as Splenda® Brown Sugar Blend)
2 eggs
2 tablespoons milk
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 cups whole oats
1 cup blueberries
½ cup sliced almonds

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.

Nutrition Facts : Calories 98 calories, Carbohydrate 9.6 g, Cholesterol 20.5 mg, Fat 5.8 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 94.4 mg, Sugar 0.7 g

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