Creamy Blueberry Almond Oatmeal Recipes

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in the oats, cinnamon stick and 1/2 teaspoon salt. Reduce to a simmer, cover and cook, stirring occasionally to prevent burning and boiling over, until the liquid is mostly absorbed and the oats are tender, 15 to 20 minutes.
• Meanwhile, toast the almonds in a medium skillet over medium-high heat, stirring, until light golden, about 3 minutes. Remove to a plate. Add the butter to the skillet and once it melts, stir in the blueberries and cook, stirring, until soft and juicy. Stir in the maple syrup and remove from the heat.
• Discard the cinnamon stick from the oatmeal and divide among 4 bowls. Top with the blueberry sauce and toasted almonds. Serve with additional maple syrup on the side.

Steps:

• The night before, combine the milk, oats, blueberries, brown sugar, lemon zest, vanilla, almond extract and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate at least 6 hours up to overnight. In the morning, top with the almonds and drizzle with honey.

Steps:

• Prepare oatmeal as directed on package.
• Add cream cheese spread; swirl gently with spoon.
• Top with nuts.

Steps:

• Add the instant oatmeal, freeze-dried blueberries, almonds, chia seeds, vanilla bean, and sugar into a mason jar.
• Store in a cool, dry place for up to a month.
• To prepare, pour boiling water or milk over oats. Stir to combine and let sit for 3 minutes.
• Serve with slivered almonds and fresh blueberries.
• Enjoy!