Recipe: Blueberry Almond Oatmeal

Today you benefit from one of my 2020 goals: To make myself more special breakfasts on the weekends. My first really special weekend breakfast after normal life resumed after the holidays was blueberry almond oatmeal.

This recipe is so satisfying on a cold winter morning when you're stuck inside! I was inspired by Olive Magazine's berry and nut butter porridge, which I translated to my own context and available ingredients. It turned out so well!

Blueberry Almond Oatmeal
Serves 1

1 cup non-dairy milk
Dash of salt
1/4 cup fresh or frozen blueberries
1/2 cup quick cooking oats
2 tablespoons almond butter

Optional garnishes:
Fresh blueberries
Sliced almonds
Bee-free honey or agave nectar

Bring non-dairy milk and salt to a boil in a small saucepan. Add blueberries and cook for a bit to heat through. Ensure that the milk is boiling again, then add oats. Cook and stir for 1 minute. Turn off heat, cover, and let sit for 2-3 minutes to thicken.

Meanwhile, if you refrigerate your almond butter, warm it in the microwave for about 15 seconds on high. It doesn't need to be hot, just warm enough to soften.

Transfer oatmeal to a serving bowl. Top with almond butter, fresh blueberries, sliced almonds, and a drizzle of bee-free honey or agave nectar.