Fish Free Oatmeal with Blueberries and Maple

Total time13 min

Prep time3 min

Cook time10 min

4.5

(21)

Fish Free Oatmeal with Blueberries and Maple

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Ingredients

2 servings

2 cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup old-fashioned rolled oats
1 tbsp pure maple syrup, plus more for serving
¼ tsp ground ceylon cinnamon
⅛ tsp fine salt

For serving

½ cup fresh blueberries
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp sunflower seed butter (optional)

Instructions

1
Combine the milk, salt, and Ceylon cinnamon in a medium saucepan over medium heat, stirring occasionally, until the milk is steaming and small bubbles appear around the edges, about 3–4 minutes. Do not let it boil.
2
Stir in the rolled oats and reduce the heat to medium-low. Cook, stirring frequently, until the oats have absorbed most of the liquid and the porridge is thick and creamy, about 5–6 minutes.

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