A perfect bowl of creamy oats!
Instant fruit and cream oatmeal has a whopping tablespoon of added sugar. This creamy bowl of oats contains no added sugar, just the natural sweetness of blueberries. Toasting the oats before cooking brings out their flavor, and the coconut milk makes them ultra creamy. After you try the quick, chia seed jam topping, you'll always have it around the house.
First, make the jam. Place blueberries, lemon and water in a small pot on medium heat. After a few minutes, the liquids will release. Bring to a boil, reduce heat and simmer 10 minutes, mashing the berries with a potato masher as they cook. Turn off heat, stir in chia seeds and let sit 10 minutes until thickened.
Heat 1 tablespoon oil in a large pot on medium heat. Add oats. Cook 5-7 minutes, stirring every so often, until they smell toasty. Add coconut milk and enough water to make a total of 6 cups of liquid along with the vanilla extract and salt. Bring to a boil, reduce heat and simmer about 10 minutes. Stop cooking while the oats still have a bit of liquid, since it will soak in a bit in the fridge.
While the oats are cooking, toast the almonds. I usually place them on a small baking sheet in the toaster oven.
To serve, drizzle the oatmeal with a little almond milk or coconut milk and a teaspoon of honey or pure maple syrup if using. Swirl in chia jam and top with almonds.