Picture this: It’s a chilly morning, and you’re craving a warm, comforting bowl of oatmeal. You’ve got your favorite rolled oats, some lovely toppings, and a fresh carton of almond milk. “Perfect!” you think, as you pour the almond milk into a saucepan, ready to bring it to a boil with your oats. But then, as the liquid starts to simmer, you notice something unsettling. It’s not getting thicker and creamier; instead, it looks… well, a bit lumpy. Curdled, even. The once smooth, inviting almond milk has separated into an unappetizing mess. Sound familiar? You’re certainly not alone in this culinary conundrum. Many folks, myself included, have faced this very issue.
So, can you boil almond milk for oatmeal? The concise answer is yes, you absolutely can, but with a significant asterisk. While you *can* heat almond milk, bringing it to a rolling boil is often where things go awry. The trick lies in understanding the unique composition of almond milk and how it reacts to heat, allowing you to achieve that perfectly creamy, non-curdled bowl of oatmeal without any culinary disasters. It’s all about gentle warmth, a little patience, and a few smart techniques that can make all the difference, transforming your breakfast from a potential disappointment into a delightful, plant-based treat.
Understanding Almond Milk: More Than Just Nut Juice
Before we dive into the “how-to,” it’s super helpful to understand what almond milk actually is and why it behaves differently from, say, cow’s milk when exposed to high heat. You see, almond milk isn’t just pure, unadulterated almond liquid. It’s typically a blend, and those additional ingredients play a big role in its stability and how it holds up when heated.
The Anatomy of Your Almond Milk Carton
When you pick up a carton of almond milk from the grocery store, you’re usually getting a product that contains several key components:
- Water: This is the primary ingredient, making up the vast majority of almond milk.
- Almonds: Usually a small percentage, often around 2-4%, which provides the flavor and a hint of nutritional value.
- Stabilizers: These are crucial. Ingredients like gellan gum, carrageenan, or locust bean gum are added to prevent the solid particles from separating from the water and to give the milk a smooth, consistent texture. They essentially keep everything in suspension.
- Emulsifiers: Ingredients such as sunflower lecithin help to keep fats and water mixed together, preventing them from separating.
- Sweeteners: Sugar, cane sugar, or other sweetening agents are often added, especially in “original” or sweetened varieties.
- Vitamins and Minerals: Many brands fortify almond milk with calcium, vitamin D, and vitamin E to boost its nutritional profile, making it more comparable to dairy milk.
It’s these stabilizers and emulsifiers that are particularly sensitive to high heat. While they do a fantastic job of keeping your almond milk homogenous in the carton and when cold, they can break down or become less effective when subjected to rapid or intense temperature changes. This breakdown is often the culprit behind the dreaded curdling or separation you might observe.
Why Dairy Milk Behaves Differently
Cow’s milk, by contrast, has a different composition. It contains significantly more protein (casein and whey) and natural fats, which contribute to its stability and ability to thicken when heated. These proteins coagulate in a different way, leading to a richer, creamier texture rather than distinct separation, unless heated excessively or combined with strong acids. Almond milk, being much lower in protein and fat and reliant on added stabilizers, simply doesn’t have the same robust structure.
The Science of Curdling: What Really Happens When Almond Milk Gets Too Hot
So, what exactly causes that unpleasant curdling when you attempt to boil almond milk? It’s not just a random act of kitchen defiance; there’s a bit of science at play here.
Protein Denaturation and Aggregation
Even though almond milk has less protein than dairy milk, it still contains some. When proteins are subjected to high heat, they can denature, meaning they unfold and change their structure. In the context of almond milk, this can cause the small amount of protein to aggregate, or clump together, making the liquid appear lumpy and separated.
Fat and Water Separation
Almond milk is essentially an emulsion – a mixture of liquids that don’t usually mix, like oil and water. Emulsifiers are added to help keep the tiny fat globules suspended evenly throughout the water. However, extreme heat can break down these emulsifiers. Once the emulsifiers are compromised, the fat and water components are free to separate, leading to a visible layer of fat floating on top or distinct clumps forming within the liquid.
Stabilizer Breakdown
Those gellan gums and carrageenans? Their job is to create a stable gel-like network that holds everything in place. Intense heat can disrupt this network, causing it to lose its thickening and stabilizing properties. When the network breaks, the suspended particles (almond solids, fats) are no longer held evenly and can settle out or clump together.
The Role of Acidity (and why it matters)
Another factor that can trigger curdling, even with gentle heat, is acidity. If you’re adding something acidic to your oatmeal, like certain fruits (berries, especially citrus) or even some types of protein powder, and combine it with hot almond milk, you might see curdling. The acid can cause the small amount of protein in almond milk to coagulate very quickly. This is why some people experience curdling when adding almond milk to hot coffee – coffee is naturally acidic.
Understanding these mechanisms is the first step toward preventing them. It’s not about avoiding heat altogether, but rather about managing it intelligently to ensure your almond milk maintains its integrity and contributes to a wonderfully creamy oatmeal.
The Golden Rules for Heating Almond Milk for Oatmeal
Now that we know the “why,” let’s get to the “how.” Achieving perfectly creamy oatmeal with almond milk isn’t rocket science, but it does require a little finesse. Based on my own kitchen experiments and what I’ve learned from countless breakfast attempts, here are the indispensable rules:
1. Prioritize Gentle Heat, Always.
This is the most crucial rule. Forget about bringing almond milk to a rapid, rolling boil like you might with water or dairy milk. High, aggressive heat is the primary catalyst for curdling and separation. Instead, aim for a gentle simmer, just until you see small bubbles forming around the edges of the pan. Think warm, not scalding.
2. Stir, Stir, Stir!
Constant, gentle stirring is your best friend when heating almond milk. It helps to distribute the heat evenly throughout the liquid, preventing hot spots that can lead to localized scorching or curdling. It also keeps the solids in suspension, reducing the chance of them settling and clumping at the bottom of the pan.
3. Introduce Almond Milk Towards the End of Cooking.
This is a game-changer. Instead of starting your oatmeal by boiling oats in almond milk, consider cooking your oats primarily in water, or a combination of water and a small amount of almond milk. Once the oats are nearly cooked through and have absorbed most of the liquid, *then* introduce the bulk of your almond milk. This significantly reduces the time the almond milk is exposed to high heat.
4. Choose Your Almond Milk Wisely.
Not all almond milks are created equal when it comes to heat stability. Some brands, particularly those labeled “barista blend” or designed for coffee, often contain additional stabilizers and emulsifiers specifically formulated to withstand higher temperatures without curdling. They might have a slightly thicker texture or a different fat content, which helps. If you’re frequently heating almond milk, investing in a barista blend could save you a lot of grief.
5. Avoid Acidic Additions During Heating.
As discussed, acidity can be a curdling culprit. If you plan to add acidic fruits like berries, lemon zest, or even certain protein powders to your oatmeal, it’s best to stir them in *after* the almond milk has been heated and removed from the direct heat source. This minimizes the interaction between acid and hot almond milk, which can trigger immediate separation.
6. Consider a Thicker Base.
If you prefer a very thick, creamy oatmeal, and your almond milk tends to be on the thinner side, you might want to add a tiny amount of a thickening agent. A cornstarch slurry (a teaspoon of cornstarch mixed with a tablespoon of cold water) or a pinch of arrowroot powder can be stirred in towards the end of cooking to give your oatmeal that desired richness without needing to boil the almond milk extensively.
By keeping these principles in mind, you’re well on your way to mastering the art of almond milk oatmeal. It’s about respecting the ingredients and adjusting your technique slightly to work with their natural properties, rather than against them.
Your Step-by-Step Guide to Perfect Almond Milk Oatmeal
Let’s put those golden rules into practice. Here’s a detailed, fool-proof method to make wonderfully creamy oatmeal using almond milk, ensuring a delightful breakfast every time.
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Gather Your Ingredients and Tools:
- 1/2 cup rolled oats (not instant, as they can become gummy)
- 1 cup water (or 1/2 cup water and 1/2 cup almond milk for a richer base)
- 1/2 to 1 cup unsweetened almond milk (adjust to your preferred consistency, consider a barista blend if available)
- A pinch of salt (enhances flavor)
- Your desired toppings (fruit, nuts, sweeteners, spices)
- A medium saucepan
- A whisk or spoon for stirring
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Start with the Oats and Water:
In your saucepan, combine the rolled oats, water (and optional initial almond milk), and a pinch of salt. This initial cooking in water allows the oats to fully hydrate and soften without exposing the bulk of your almond milk to prolonged high heat. The starch from the oats will also begin to thicken the liquid, creating a better foundation for the almond milk.
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Bring to a Simmer:
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Once it starts bubbling softly, reduce the heat to low. Let it cook for about 5-7 minutes, or until the oats are mostly cooked through and have absorbed most of the liquid, becoming soft and creamy. The texture should be thick but still a bit soupy at this stage.
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Introduce the Almond Milk Gently:
Now for the star of the show. Pour in the remaining almond milk slowly, while continuously stirring. Keep the heat on low. This gradual introduction, combined with stirring, helps the almond milk integrate smoothly without shocking it with a sudden temperature change.
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Heat to Desired Warmth (No Boiling!):
Continue to heat the oatmeal on low, stirring frequently, for another 2-4 minutes. Do not let it come to a rolling boil. You’re simply aiming to warm the almond milk through and allow it to mingle with the cooked oats. You’ll notice the oatmeal getting creamier and thicker. If you desire a very thick oatmeal, you can let it simmer gently for a moment longer, but always keep an eye on it and stir.
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Remove from Heat and Let it Rest:
Once your oatmeal reaches your preferred consistency and temperature, remove the saucepan from the heat. Cover it and let it sit for a minute or two. This brief resting period allows the oats to continue absorbing any remaining liquid and fully bloom, resulting in an even creamier texture. It also helps the flavors meld beautifully.
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Serve and Top:
Spoon your perfectly creamy almond milk oatmeal into a bowl. Now is the time to add all your delightful toppings! Fresh fruit, a drizzle of maple syrup or honey, a sprinkle of cinnamon, chopped nuts, seeds, or a dollop of nut butter. If you were planning to add any acidic elements, now is the safe time to do so.
Following these steps will consistently yield a bowl of oatmeal that is rich, comforting, and beautifully creamy, making your breakfast experience truly enjoyable.
Common Problems and Expert Troubleshooting
Even with the best intentions, sometimes things don’t go exactly as planned. Here are some common issues you might encounter when heating almond milk for oatmeal, along with my go-to troubleshooting tips.
Problem: My Almond Milk Curdled!
This is probably the most common complaint, and it’s usually due to overheating or an acidic reaction.
Troubleshooting:
- Reduce Heat Immediately: If you see even the slightest hint of separation, pull the pan off the heat source right away. Sometimes, removing it quickly can stop further curdling.
- Gentle Stirring: Continue to stir gently as it cools slightly. In some minor cases, it might partially re-emulsify, though usually, once it’s curdled, it’s hard to completely reverse.
- Preventative Measures: Next time, ensure you’re using very low heat and stirring continuously. Introduce the almond milk later in the cooking process, as outlined in the steps above. Double-check your almond milk’s ingredient list; some brands might be more prone to curdling than others.
- Check for Acid: Did you add any acidic ingredients (berries, citrus, certain protein powders) directly into the hot almond milk? If so, add them *after* the oatmeal is cooked and off the heat next time.
Problem: My Oatmeal is Too Thin/Watery.
This often happens if you’ve added too much liquid relative to the oats, or if the oats haven’t had enough time to cook and absorb the liquid properly.
Troubleshooting:
- Simmer Longer (Gently): If your oatmeal is too watery, you can always put it back on very low heat and simmer gently for a few more minutes, stirring frequently, until it thickens to your liking. Remember to keep the heat low to avoid curdling the almond milk.
- Add More Oats: If you have extra rolled oats, you can stir in another tablespoon or two and continue cooking for a few minutes.
- Thickening Agent: For a quick fix, mix a teaspoon of cornstarch or arrowroot powder with a tablespoon of cold water until smooth. Stir this slurry into the simmering oatmeal and cook for another minute or two until it thickens. This works wonders without affecting the flavor too much.
- Adjust Liquid Ratio Next Time: Pay attention to the oat-to-liquid ratio. For a thicker consistency, start with less liquid (e.g., 1/2 cup oats to 1.5 cups total liquid).
Problem: My Oatmeal is Gummy or Sticky.
This is usually a result of overcooking or using the wrong type of oats.
Troubleshooting:
- Adjust Cooking Time: Pay closer attention to the cooking time. Rolled oats typically cook in 5-7 minutes. Once they’re tender and have absorbed most liquid, they’re done.
- Use Rolled Oats: If you’re using instant or quick-cooking oats, they are often processed to cook faster but can become gummy more easily. Stick to old-fashioned rolled oats for the best texture.
- Add a Splash of Liquid: If it’s already gummy, sometimes stirring in a tiny splash of additional warm almond milk or water can loosen it up slightly, though it won’t fully reverse the gumminess.
Problem: My Almond Milk Tastes Burnt.
This indicates that parts of your almond milk have scorched on the bottom of the pan.
Troubleshooting:
- Constant Stirring: This is key to prevent anything from sticking and burning at the bottom of the pan.
- Lower Heat: Ensure your heat is truly low. If your stove runs hot, you might need to use the absolute lowest setting.
- Use a Heavier Pan: A heavy-bottomed saucepan distributes heat more evenly and is less prone to scorching than a thin-bottomed pan.
With these tips in your arsenal, you’ll be able to troubleshoot most common issues and ensure your almond milk oatmeal always turns out just right.
Choosing the Right Almond Milk for Cooking
As we’ve touched upon, not all almond milks are created equal, especially when it comes to heat. Making an informed choice at the grocery store can significantly impact your oatmeal’s outcome.
Unsweetened Original vs. Sweetened Varieties
- Unsweetened Original: This is generally my go-to for cooking and baking. It offers a neutral flavor profile, allowing the other ingredients in your oatmeal to shine. Plus, it typically has fewer added sugars, which can sometimes caramelize and stick to the bottom of the pan if not stirred constantly.
- Sweetened/Vanilla Varieties: While delicious for drinking or in smoothies, these can sometimes be a bit too sweet for oatmeal, depending on your topping choices. The added sugars can also contribute to scorching if you’re not careful with stirring and heat.
Barista Blends: Your Secret Weapon
If you’re serious about your hot almond milk beverages or consistently run into curdling issues, exploring barista blends is a smart move. These plant-based milks are specifically formulated to withstand higher temperatures and foam beautifully, making them ideal for lattes, cappuccinos, and yes, even your morning oatmeal.
What Makes Barista Blends Different?
- Higher Fat Content: Often, barista blends will have a slightly higher fat content, either from more almonds or added oils like sunflower oil. This extra fat contributes to a creamier texture and better heat stability.
- Optimized Stabilizers/Emulsifiers: The types and quantities of stabilizers and emulsifiers used in barista blends are often adjusted to be more resilient to heat and acid, reducing the likelihood of separation and curdling.
- Sometimes Thicker: They tend to be a bit thicker than standard almond milk, which naturally lends itself to a richer, creamier oatmeal.
While barista blends might be a tad pricier, the investment can be well worth it for the peace of mind and consistent results they offer when heating.
Checking the Ingredient List
No matter which type you choose, take a moment to glance at the ingredient list. Look for brands that include gellan gum, carrageenan (though some prefer to avoid it for dietary reasons), or sunflower lecithin. These are the workhorses that help maintain the milk’s stability, and their presence can be a good indicator of how well the almond milk might hold up to heat.
Beyond Boiling: Alternative Ways to Enjoy Almond Milk with Oatmeal
What if you’re still hesitant about heating almond milk, or simply prefer other methods? There are fantastic alternatives that don’t involve a saucepan at all, or at least, not for the almond milk itself.
1. The “Hot Water, Cold Milk” Method:
This is my personal favorite for guaranteed non-curdled oatmeal.
- Cook your oats entirely in water until they reach your desired consistency.
- Remove the saucepan from the heat.
- Stir in cold or room-temperature almond milk until the oatmeal reaches your preferred creaminess and temperature. The residual heat from the cooked oats will warm the almond milk gently without any risk of curdling.
This method works like a charm, delivering all the creamy goodness without any of the fuss.
2. Microwave Method (with Caution):
If you’re in a rush, the microwave can be an option, but it requires careful monitoring.
- Combine oats and water (or a mix of water and some almond milk) in a microwave-safe bowl.
- Microwave on medium power for short bursts (30-60 seconds), stirring well between each interval.
- Once the oats are mostly cooked, add the remaining almond milk.
- Continue microwaving on medium power for very short bursts (15-30 seconds), stirring after each, until warmed through. Avoid high power and prolonged heating, as microwaves can create hot spots that lead to rapid curdling.
3. Overnight Oats with Almond Milk:
For a truly hands-off approach, overnight oats are a lifesaver, and they rely entirely on unheated almond milk.
- Combine rolled oats, almond milk, chia seeds (for extra thickening and nutrition), and any desired sweeteners or flavorings in a jar or container.
- Stir everything together until well combined.
- Cover and refrigerate overnight (or for at least 4 hours).
- In the morning, give it a stir, add your toppings, and enjoy! No cooking required, and the almond milk remains perfectly smooth.
This is an excellent way to incorporate almond milk into your oatmeal without any heat-related concerns whatsoever.
Each of these methods offers a reliable way to enjoy your almond milk oatmeal, catering to different preferences and time constraints. Don’t let the fear of curdling deter you from enjoying this wholesome breakfast!
Nutritional Nook: Does Heating Affect Almond Milk’s Goodness?
A common question that pops up is whether heating almond milk diminishes its nutritional value. It’s a valid concern, especially when we’re trying to make healthy choices. Let’s break it down.
Vitamins and Minerals
Most commercially available almond milks are fortified with vitamins and minerals like calcium, vitamin D, and vitamin E. While some heat-sensitive vitamins (like certain B vitamins) *can* be slightly reduced by prolonged high heat, the short cooking times typically used for oatmeal are unlikely to cause significant nutritional loss. The quick warming process means that the vast majority of these added nutrients will remain intact and available to your body.
Proteins and Fats
As discussed earlier, proteins can denature with heat. However, since almond milk is not a primary source of protein for most people (it contains very little compared to dairy milk or other plant-based options like soy milk), this denaturation isn’t a major nutritional concern. The small amount of healthy fats present in almond milk are also generally stable under the gentle heating conditions required for oatmeal.
Overall Impact
In essence, the nutritional impact of gently heating almond milk for your oatmeal is minimal. You’re still getting the calcium, vitamin D, and other beneficial components that make almond milk a popular choice. The primary goal of gentle heating is to maintain its texture and palatability, not necessarily to preserve super-sensitive nutrients. So, you can enjoy your warm almond milk oatmeal without worrying about sacrificing its health benefits.
My Take: Embracing the Almond Milk Journey
Through my own trial and error in the kitchen, I’ve come to really appreciate the nuances of working with plant-based milks. When I first started experimenting with almond milk for my oatmeal, I definitely had my fair share of curdled messes. It was frustrating, to say the least, to look forward to a creamy bowl only to find a sad, separated liquid staring back at me.
But that’s where the learning happens, isn’t it? I quickly learned that almond milk isn’t just a direct substitute for dairy milk in every single cooking scenario. It has its own unique personality, especially under heat. Once I understood that it required a gentler touch and a bit of patience, my oatmeal game completely transformed. I stopped trying to force it to behave like cow’s milk and started embracing its delicate nature.
Now, I pretty much always follow the “cook oats in water, add almond milk at the end” rule. It’s simple, effective, and guarantees a creamy, smooth finish every single time. And on those days when I just don’t want to deal with any cooking, overnight oats with almond milk are my absolute go-to. It’s all about finding what works best for you and your lifestyle.
So, don’t get discouraged if your first attempt isn’t perfect. Keep experimenting with the techniques I’ve shared, try different brands of almond milk, and find your rhythm. Once you crack the code, you’ll be enjoying deliciously creamy, plant-based oatmeal with almond milk for years to come. It’s a small adjustment in technique that yields incredibly satisfying results, making your breakfast routine both healthy and enjoyable.
Frequently Asked Questions About Heating Almond Milk for Oatmeal
Is it safe to heat almond milk?
Absolutely, it is generally safe to heat almond milk. The concerns often arise from aesthetic issues like curdling or separation, not from safety hazards. As long as the almond milk has been properly stored (refrigerated after opening) and is within its “best by” date, heating it gently for oatmeal is perfectly safe. The mild heating process for oatmeal won’t create any harmful compounds, nor will it drastically diminish its nutritional profile. The key is to avoid burning or scorching it, which can produce an unpleasant taste, but even then, it’s typically not a safety issue unless it’s been left to burn severely.
From a nutritional standpoint, any minimal loss of heat-sensitive vitamins during gentle heating is usually inconsequential given the overall diet. Most commercial almond milks are fortified with stable vitamins and minerals, which are quite resilient to typical cooking temperatures. So, feel confident in warming your almond milk, just remember to do so with a gentle hand to maintain its texture and appearance.
What temperature should almond milk be for oatmeal?
The ideal temperature for almond milk in oatmeal is warm, but not boiling. You’re aiming for a gentle simmer, or just below a full boil, typically in the range of 160°F to 180°F (about 70°C to 82°C). At this temperature, the almond milk will be thoroughly warmed through and comfortable to eat, without reaching the point where its delicate stabilizers and proteins are likely to break down and cause curdling. If you see rapid, large bubbles forming, or if it’s frothing aggressively, it’s too hot. Reduce the heat immediately.
Think of it as similar to the temperature you’d want for a hot latte – warm and steaming, but not scalding. Using a lower heat setting and stirring consistently helps to ensure that the entire volume of almond milk warms evenly to this ideal temperature range, preventing any hot spots that could lead to localized curdling.
Can I use unsweetened almond milk for oatmeal?
Yes, absolutely! Unsweetened almond milk is often the preferred choice for oatmeal, especially if you plan to add your own sweeteners (like maple syrup, honey, or fruit) and flavorings. Using unsweetened almond milk gives you complete control over the sweetness level of your final dish, allowing you to tailor it precisely to your taste preferences or dietary needs.
Furthermore, unsweetened varieties often have fewer added ingredients compared to their sweetened counterparts, which can sometimes make them slightly more stable when heated. The absence of added sugars also reduces the risk of the milk scorching and sticking to the bottom of your pan if you’re not stirring vigilantly. So, for a versatile and healthy base for your oatmeal, unsweetened almond milk is an excellent choice.
Why does my almond milk separate when heated?
Almond milk separates when heated primarily due to the breakdown of its delicate structure, which is held together by stabilizers and emulsifiers. Unlike dairy milk, which relies on a robust protein and fat content, almond milk is a much thinner emulsion of water, a small percentage of almonds, and these added ingredients. When subjected to high heat, a few things can happen:
Firstly, the emulsifiers (like sunflower lecithin) that keep the tiny fat globules suspended evenly throughout the water can become less effective, causing the fats to separate. Secondly, the stabilizers (like gellan gum or carrageenan) that create a uniform texture can break down, allowing the almond solids and other components to settle out or clump together. Thirdly, even the small amount of protein in almond milk can denature and aggregate, contributing to a curdled appearance. Lastly, if there’s any acidity in the hot almond milk (either naturally present or added through ingredients like fruit), it can accelerate this protein coagulation and lead to rapid separation. Gentle heating and careful stirring help to mitigate these effects by not overwhelming the milk’s fragile structure.
Is barista blend almond milk better for oatmeal?
In many cases, yes, barista blend almond milk can be significantly better for oatmeal, especially if you plan on heating it directly. Barista blends are specifically formulated to withstand higher temperatures and to perform well in hot beverages like coffee, where regular almond milk often curdles or separates. They achieve this through a few key differences:
They often contain a slightly higher fat content, which contributes to a richer, creamier mouthfeel and helps with heat stability. They also typically feature an optimized blend of stabilizers and emulsifiers that are more resilient to both heat and acidity, making them less prone to curdling. This means you’re more likely to achieve a smooth, consistent, and creamy oatmeal without the worry of separation. While they might be a little more expensive, the consistent results and superior texture they provide often make them a worthwhile investment for those who frequently cook with heated almond milk.
Can I reheat almond milk oatmeal?
Yes, you can absolutely reheat almond milk oatmeal, but just like the initial cooking, it benefits from a gentle approach. The best way to reheat it is on the stovetop over low heat, stirring frequently. Add a splash of extra almond milk or water to loosen it up, as oatmeal tends to thicken considerably as it cools. Heat just until it’s warmed through and reaches your desired consistency, avoiding a vigorous boil. If reheating in the microwave, use medium power and heat in short bursts (30-60 seconds), stirring well between each interval, until it’s hot enough. Again, a little extra liquid will help prevent it from becoming too dry or gummy. Always make sure to stir thoroughly after reheating to reincorporate any components that might have settled or thickened. Reheated oatmeal with almond milk can be just as delicious as a fresh batch, provided you treat it with care.
