Vanilla Almond Oatmeal with Blueberries
This Vanilla Almond Oatmeal with Blueberries is a warm, comforting breakfast bursting with creamy almond milk, sweet vanilla, and fresh blueberries.
Equipment
- Medium Saucepan
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Bowl for serving
Ingredients
- 2 cups vanilla almond milk creamy and naturally sweet
- 1 cup water used to cook the oats
- 1/4 tsp salt a pinch to enhance flavors
- 1 cup steel-cut oats providing fiber and chewy texture
- 1 tsp vanilla extract for aromatic sweet flavor
- 1 tsp almond extract adds nutty depth
- 1/2 tsp cinnamon warm spice complementing sweetness
- 1 tbsp honey natural sweetener
Instructions
- In a medium saucepan, combine 2 cups vanilla almond milk, 1 cup water, and 1/4 teaspoon salt. Bring to a gentle boil over medium heat.
- Once boiling, stir in 1 cup steel-cut oats. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until oats are tender and most liquid is absorbed.
- Remove saucepan from heat. Stir in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1/2 teaspoon cinnamon. Mix well.
- Add 1 tablespoon honey, adjusting sweetness to taste. Stir until fully combined.
- Spoon oatmeal into bowls and top with fresh blueberries. Optionally add sliced almonds, banana, or extra honey.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat with a splash of almond milk or water.
- Freeze cooled oatmeal in portions for up to 3 months and thaw before reheating.
- Substitute honey with maple syrup for a vegan version.
- Use quick oats for faster cooking, but reduce cook time accordingly.
- Add protein with nuts, seeds, protein powder, or Greek yogurt toppings.