Ingredients:

  • 1 cup thick-cut rolled oats
  • 2 cups unsweetened almond milk
  • 0.5 cup water
  • 1 pinch kosher salt
  • 1 large ripe banana, mashed
  • 0.75 cup fresh blueberries, divided
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 cup raw walnuts, roughly chopped
  • 1 tbsp ground flaxseeds

Instructions:

  1. Mash the banana. Use a fork to turn the banana into a smooth puree in a small bowl.
  2. Combine liquids. Pour the 2 cups unsweetened almond milk and 0.5 cup water into your saucepan.
  3. Season the base. Stir in the 1 tsp cinnamon, 0.5 tsp ginger, and the pinch of kosher salt.
  4. Add the oats. Stir in the 1 cup thick cut rolled oats and bring the mixture to a gentle simmer over medium heat.
  5. Incorporate the binder. Fold in the mashed banana and 1 tbsp ground flaxseeds once the liquid starts to bubble.
  6. Simmer 15 minutes. Reduce heat to low and cook until the oats are tender and the liquid is mostly absorbed.
  7. Add the fruit. Gently fold in half of the blueberries during the last 2 minutes of cooking until they begin to bleed purple juice.
  8. Toast the nuts. While the oats simmer, quickly toast the raw walnuts in a dry pan for 3 minutes until they smell fragrant and toasty.
  9. Finish and garnish. Divide the oatmeal into two bowls and top with the remaining fresh blueberries and toasted walnuts.