I remember the day I became vegan back in 2008. I was reading a short book about veganism one late summer afternoon and was floored: how did I not know about all of this?
At that moment, I decided to become a vegan indefinitely (it only lasted two years, FYI.)
I was reading by the pool, and I came inside after finishing the book for lunch, full of all this new knowledge and discovery and looked into my parents’ kitchen and thought, “What now?”
I was looking through the pantry and the refrigerator with such a new perspective, it was exhilarating, really. I was thinking of all the new foods I would eat and all the fun I would have cooking.
My first meal? A peanut butter and jelly! Ha, it was all I could think of that was “safe.” I read the labels carefully – no added sugar, no dairy or animal byproducts.
I’ve always been a big fan of the nut butter and jam combination. My father and I used to make peanut butter and jelly sandwiches every night during weeknights growing up – we’d spread globs of peanut butter over crusty pieces of Calandra’s Italian bread. My word, were those good.
This oatmeal bowl is a spin on the classic PB&J, using almond instead of peanut butter and using oatmeal as the base, instead of bread. Also, the toasted almonds on top give this bowl a lovely nutty fragrance.
Of course, the proverbial cherry on top is the apple noodles – they add a refreshing sweetness to this glorious breakfast bowl – not to mention, they’re so pretty!
Spiralized fruits are best used in salads, baked goods and here, in breakfast concoctions – I can already envision the smoothie and acai bowls. Bring it!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 tablespoon slivered almonds
- 1 cup gluten-free rolled oats
- 2 tablespoons almond butter
- 1 tablespoon grape jelly (no sugar added)
- ½ cup unsweetened almond milk
- 1 apple, Blade D
- Place a small skillet over medium-high heat and add in the almonds. Let toast for 5 minutes or until fragrant and golden brown. Transfer to a bowl and set aside.
- Bring two cups of water to a boil in a medium saucepot. Add in the oatmeal, bring to a boil again and then reduce heat to low and let simmer, letting cook until all water is absorbed.
- Once oatmeal is done, drizzle evenly over with the almond butter and jelly. Pour ¼ cup of almond milk per bowl and then top with apples and garnish with toasted almonds. Serve immediately.