Tender and velvety, this is the kind of breakfast I like to make on a chilly, winters morning. Oats are placed on the stovetop, and covered with almond milk. In to the pot, goes a dollop of almond butter and a flick of fine sea salt. Gently, the pot begins to steam, and they are stirred, until creamy and thick.
I shared the recipe about this time last year in a column for VIVA. x Eleanor