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RASPBERRY ALMOND OATMEAL
4 Points per serving - makes one serving.
Servings 1
Calories 407.66kcal
Author Laurie Bennett
- ¼ C. Oats
- ¼ C. Almond milk
- ¼ C. Water
- ¼ tsp. Almond extract
- 1 tbs. Almond butter
- 1 tbs. Agave
- 8-10 Raspberries plus more for topping
- Almond slices for topping
Add oats, almond milk and water in a medium sized pot.
Cook over low-medium heat, stirring frequently, for about 4 minutes.
Bubbling is ok, but if it starts to boil, lower heat.
Add almond butter, agave and raspberries.
Cook for another minute, stirring frequently until thick and raspberries break down.
Top with almond slices and raspberries.
INSTANT POT DIRECTIONS: PUT ALL INGREDIENTS INTO INSTANT POT FOR 3 MINUTES. NATURAL RELEASE. STIR AND SERVE. TOP WITH WHATEVER FRUIT YOU DESIRE.
Serving: 1g | Calories: 407.66kcal | Carbohydrates: 61.4g | Protein: 11.64g | Fat: 13.64g | Saturated Fat: 1.32g | Sodium: 85.63mg | Potassium: 333.79mg | Fiber: 8.66g | Sugar: 16.52g | Vitamin C: 4.19mg | Calcium: 157.26mg | Iron: 3.07mg