3/4 cup nut milk - soy, almond, coconut, pili, hazelnut or macadamia milk
1/4 cup blueberries, fresh or frozen (do not thaw)
A dash of sea salt
Cinnamon Sugar Crumble:
2 tbsp Quaker® Oats – Quick Cook or Rolled
1 tbsp almond flakes
1 tbsp coco sugar
1/4 tsp ground cinnamon
1 Prepare crumble. In a medium skillet, cook oats and almonds over medium heat. Stir constantly and cook until golden brown. Add coco sugar and cinnamon. Cook for 2-3 minutes. Remove from heat and allow to cool.
2 Cook oatmeal. In a small saucepan, bring the nut milk to a boil. Reduce heat. Add oats and salt. Cook for 1 – 1.5 minutes while stirring occasionally.
3 Gently fold in blueberries. Continue to cook for about a minute or until most liquid is absorbed and blueberries have been heated through.
4 Remove from heat and transfer in a serving bowl. Top with cinnamon sugar crumble.