2 scoops or 8 tablespoons Quaker® Quick Cook Oats (scooper is provided in this kit)
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 tablespoons Quaker® Oats - Quick Cook or Rolled
1 tablespoon almond flakes
1 tablespoon coco sugar
1/4 teaspoon ground cinnamon
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.
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.
Gently fold in blueberries. Continue to cook for about a minute or until most liquid is absorbed and blueberries have been heated through.
Remove from heat and transfer in a serving bowl. Top with cinnamon sugar crumble.