At first look it you would think it might be a premature cantaloupe. But once you slice into it you see some resemblance to a honeydew.
Almond Steel Cut Oats
2 ½ cups milk
1 cup Bob’s Red Mill Steel Cut Oats (other brand will work but I’m partial to Bob’s)
½ cup raw almond
1 tsp almond extract
2 tsp maple syrup
Heat oven to 400 degrees. Spread oats and almonds on a cookie sheet and roast for 10 minutes, or until slightly brown. Some ovens vary- so pay close attention as not to burn.
Bring milk to a low boil and stir in oats. Let boil for another minute then reduce temperature to simmer and let cook for 30 minutes stirring frequently. When oats soak up liquid and are tender, remove from heat and stir in almond extract and toasted almonds. Drizzle syrup over oats right before serving.
For this dish I let the oats come to room temperature and used 2 tbsp of plain Greek yogurt with each melon half and served oats on top. Easy to fix and easy for ALL to eat! – Kids included!