Almond Butter and Chia Jam Freekeh Breakfast Bowl
1 package original freekeh (2 cups cooked see note)
2 1/2 cups Oatly milk, or milk of your choice + an additional 1 cup of milk to pour on top of oatmeal (optional)
1/2 teaspoon vanilla
1/8 teaspoon sea salt
1/2 teaspoon fresh ground cardamom or 1/4 teaspoon ground cardamom.
1 tablespoon maple syrup
1/2 cup sliced almonds (optional)
1/4 cup Oatly milk on top with a swirl of nut butter and chia jam
In a medium sauce pan, add 1 package of original cracked freekeh.
Combine oatly "milk," maple syrup and cardamom and sea salt. Optional add sliced almonds and bring to a boil reduce heat to low, cover and simmer, stir occasionally. Cook for about 20-25 minutes, until milk is absorbed.
Turn off the heat, stir together cool and refrigerate in an airtight container or divide freekeh between 4 bowls.
Optional pour 1/4 cup oatly milk over each serving.
Top with nut butter and chia fruit spread or your choice of toppings.
Prepare the freekeh the night before for a quick and delicious breakfast.
Refrigerate cooked freekeh for up to 3 days in an airtight container label and dated.