• Raw almonds were accurately weighed, blanched, and peeled to remove the seed coat.
• The peeled almonds were tray-dried at 60°C for 20 minutes to eliminate surface moisture.
• The dried almonds were blended into a smooth paste by adding measured quantity of water as two variants. It was then filtered through a muslin cloth to achieve a refined almond milk consistency.

Variant 1 – Almond and water ratio was 1:3

Variant 2 – Almond and water ratio was 1:3.5

• The obtained almond milk was pasteurized at 85°C for 30 seconds with continuous stirring to ensure microbial safety and stability.

• Rolled oats were soaked in hot water (90°C) at a 1:2 ratio (w/v) for 60 minutes, followed by draining the excess water.
• Chia seeds and flaxseed meal were hydrated in 10 mL of the prepared almond milk for 10 minutes to improve texture and water-holding capacity.
• Separately, additional seed powder, flavour enhancer and non-calorie sweetener were weighed and kept ready for incorporation.

• The soaked oats, hydrated chia and flaxseed mixture, almond milk, natural flavoring, sea salt, and non-caloric sweetener were combined and mixed gently until a uniform, spoonable consistency was achieved.

• The final almond oat mixture underwent high-temperature pasteurization to enhance microbial stability and extend shelf life.
• The pasteurized product was then filled into pre-sterilized packaging containers and hermetically sealed under hygienic conditions to preserve freshness, texture, and nutritional quality.