I’ve never been a fan of oats. It’s horse food to me, and never kept me full. But I was interested in trying this it because it’s full of nuts, and full of fat, which is satiating.
I was looking forward to trying almond butter, and I try to use bananas whenever I can. I didn’t add pumpkin seeds or berries.
- First, I blended the almonds, walnuts, and flax seeds, and allspice.
- In another bowl, I whisked 3 eggs with the almond milk, and a pinch of salt. The recipe doesn’t call for salt, but I like flavor.
- In another bowl, I mashed the banana (I used an entire banana not half) and almond butter, and then added the banana and almond butter mixture to the egg batter.
- Then I combined all ingredients in the saucepan.
I followed the instructions, except I cooked it on a little too high of heat. I overlooked the cook “cook on low heat” part of the recipe. I definitely will turn the heat down next time. My eggs scrambled instead of remaining an almond milk custard. It was still delicious and edible, but I will be more careful next time. I have watched enough of the Food Network to know that scrambling eggs is a common mistake. The consistency was pretty good though, and it thickened quickly, which was a surprise because the nut mixture didn’t seem to produce a ton.
I will try this recipe again. It was so easy to make I could make it when I’m strapped for time, perfect for a busy morning.
The texture of “nut-meal” was surprising; it remained pretty crunchy. The flavor was great. I think next time though, I will use cinnamon instead of allspice and I will add more almond butter. It stuck to my ribs. I wasn’t even hungry at lunch time, when in the past I would be “starving” by lunch. I will definitely cycle this through my morning recipes.