Welcome back spring! After getting hit with a snow storm yesterday, today is going to be 62 and sunny and finally feels like spring. Today's pink raspberry oatmeal recipe is bright, beautiful, and sweet as the weather!
- 1 cup uncooked oats
- ½ cup almond milk
- ½ cup water
- ¼ cup raspberries (fresh or frozen)
- 1 tsp maple syrup
- For toppings:
- Fresh fruit
- Coconut flakes
Cook your oatmeal on the stovetop using half water and half almond milk. If you like your oats with a thicker or thinner consistency, adjust liquids accordingly.
Wash all produce.
In the last couple minutes of cooking your oats stir in your raspberries, maple syrup, and stir well, you will get a beautiful pink color! I noticed that when I used frozen raspberries, the pink was more vibrant.
Transfer oats to a bowl and add your toppings.