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Berry Almond Oatmeal Bowl - A Bright, Satisfying Breakfast

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup rolled oats (old-fashioned oats; use certified gluten-free if needed)
  • 2 cups liquid (any mix of water and milk; almond milk works beautifully)
  • 1 cup mixed berries (fresh or frozen; strawberries, blueberries, raspberries, or blackberries)
  • 2–3 tablespoons sliced almonds (toasted for extra flavor)
  • 1–2 tablespoons sweetener (honey, maple syrup, or agave; adjust to taste)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional add-ins: 1 tablespoon chia seeds or ground flaxseed, 1/2 teaspoon cinnamon, a spoonful of almond butter, plain Greek yogurt for serving

Method
 

  1. Toast the almonds. Place sliced almonds in a dry skillet over medium heat. Stir for 2–3 minutes until golden and fragrant. Set aside. This small step adds big flavor.
  2. Heat the liquid. In a small pot, add your water and/or milk with a pinch of salt. Bring to a gentle simmer over medium heat.
  3. Cook the oats. Stir in the rolled oats. Reduce heat to medium-low and cook for 5–7 minutes, stirring occasionally, until creamy. For thicker oats, cook a minute longer; for looser oats, add a splash more liquid.
  4. Add flavor. Stir in the vanilla extract and cinnamon (if using). Taste and adjust.
  5. Warm the berries (optional). If using frozen berries, add half to the pot during the last minute to warm them. Keep the rest for topping so you get both jammy and fresh textures.
  6. Sweeten. Remove the pot from heat. Stir in honey or maple syrup to taste. If serving with sweetened yogurt, you may want less sweetener here.
  7. Assemble the bowl. Spoon the oatmeal into bowls. Top with remaining berries, toasted almonds, and any extras like chia, flax, or a dollop of yogurt or almond butter.
  8. Finish and serve. Add a final drizzle of honey or maple if you like and serve warm.