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Almond and cinnamon oatmeal ‘cake’ As promised a while ago I’m sharing this a b…

Almond and cinnamon oatmeal ‘cake’ 😊
As promised a while ago I’m sharing this a bit unusual oatmeal recipe πŸ˜„ It’s cooked in the evening, transferred to a bowl and refrigerated overnight. The next morning this pudding-like oatmeal cake comes out of the bowl and you can enjoy it with yoghurt, fresh berries, almond butter and a drizzle of syrup. I think it’s a nice alternative to overnight oats, just to change things up from time to time πŸ˜‰
You can find the recipe below!
Almond and cinnamon oatmeal ‘cake’
πŸ”Έ50g (1/2 cup) of fine, porridge oats
πŸ”Έ1 tbsp of almond flour
πŸ”Έ1 tbsp of chia seeds
πŸ”Έ1 tbsp of maple syrup
πŸ”Έ120ml (1/2 cup) of water
πŸ”Έ240ml (1 cup) of unsweetened almond milk
πŸ”Έ1/2 tsp of cinnamon
πŸ”Έgenerous pinch of Himalayan salt
In the evening add all ingredients to a saucepan and cook on gentle heat until thick and creamy, but still pourable. Choose a small bowl that has a very smooth surface and prepare it by passing the inside under cold water (this way the oatmeal will not stick). Transfer cooked oatmeal to the bowl, use a spoon to make the surface as even as possible. Let cool to room temperature, then place in the fridge overnight. In the morning gently run a knife around the edges and turn the bowl upside down over a plate. The oatmeal should come out 😊 You can also eat it straight from the bowl of course πŸ˜„πŸ˜„