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.
Almond Butter & Jelly Oatmeal Bowl with Spiralized Apples and Toasted Almonds
- 1 tablespoon slivered almonds
- 1 cup gluten-free rolled oats
- 2 tablespoons almond butter
- 1 tablespoon grape jelly no sugar added
- 1/2 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 1/4 cup of almond milk per bowl and then top with apples and garnish with toasted almonds. Serve immediately.