Allergen Information: Contains tree nuts (substitution given) GLUTEN FREE
This Blueberry Muffin Oatmeal is so fast and easy to make–there’s no need to plan ahead or prepare the night before! In about the time it’s all heated up on the stove, it’s ready to serve.
For this morning dish, I use Bob’s Red Mill Gluten Free Oats, but regular oats will work just fine if you have no gluten sensitivities. Likewise, I prefer Vanilla Almond milk, but if you are tree nut free, substitute your favorite “milk” and add some vanilla extract.
I love to use frozen fruit in dishes like this because it’s rare that I would have fresh blueberries on hand, (especially if they aren’t in season) and frozen fruit can sometimes be more nutritious than fresh fruit.
It gets harvested in season, bagged and frozen within hours of being picked, and doesn’t endure traveling hardships like some fresh fruit does. You can keep a big bag in your freezer, and they’ll stay for at least 6 months. For me, I think that’s much more economical for recipes like this one!
To reduce the amount of pesticides and chemicals in your body, buy organic frozen blueberries. Spending a couple extra bucks on something like this is well worth it for the overall well-being of your body 🙂
- 1 cup vanilla almond milk
- 1¼ cups gluten free oats
- 1 T maple syrup
- ½ t cinnamon
- pinch of sea salt
- ½ cup frozen blueberries
- Combine milk, oats, maple syrup, cinnamon, and salt in a small saucepan and cook on medium heat until soft (about 4-5 minutes).
- Stir in blueberries and cook until heated through.
- Serve warm with sliced banana!