I absolutely love oatmeal and am convinced that I will probably be eating it every morning even when I am 80. The possibilities with it are endless, and it almost ranks up there with dark chocolate and freshly baked chocolate chip cookies. That’s pretty high.
Every so often, I get the urge to play around with my oats, and lately I have been loving this combo. I used quick oats for this recipe, simply because of a time crunch (I usually prefer old fashioned oats), but any oat will do. The coconut oil in it makes this breakfast extra creamy, the blueberries and cinnamon give it a perfect sweetness while the toasted almonds up the texture and just make it feel plain fancy.
Here’s what you need:
1/2 cup of oats (quick or old fashioned)
1/2 cup of unsweetened almond milk (or liquid of your choice)
1/4 cup frozen blueberries
1 heaping tsp unrefined coconut oil
1/8 cup almond slivers
cinnamon to your liking
Beging by toasting the slivered almonds. Pour into a dry saucepan and toast on medium heat for about 7-8 minutes or until slightly browned. Stir often and don’t burn (ick!)
When the almonds have been toasted, prepare the oats by placing them in a microwave safe bowl. Cover with unsweetened almond milk, or liquid of your choice, then top with frozen blueberries. Place in microwave and cook according to the directions on the oatmeal container. This is usually between 1:30-2:30 minutes.
Remove from microwave and stir in the coconut oil, almonds, and cinnamon (to your liking), which for me, is a ridiculous amount. Ridiculous.
Then you are ready to go! A perfect breakfast, if you ask me. How do you fancy up your oats?