Print Recipe


  • 3 1/2 cups water
  • pinch of sea salt
  • 2 cups rolled oats
  • 1/3 cup whole milk (unsweetened almond milk would also be delicious here)
  • 1 cup fresh Chilean blueberries
  • 1/2 cup toasted pecans
  • maple syrup
  • heavy cream


Place water and salt in a medium saucepan over high heat. When the water is boiling, stir in oats. Let the liquid return to a boil, then reduce flame to allow oats to cook at a hearty simmer for 10 minutes uncovered, stirring regularly. After 10 minutes of cooking, add milk to the nearly cooked oats. Stir, then allow the oatmeal to cook another 2 minutes. Finally, turn off the flame and let the oatmeal rest for 2 minutes before serving. Scoop creamy oatmeal into 4 bowls, top with fresh Chilean blueberries, pecans, and drizzle on maple syrup and heavy cream to your liking.

Serves 3-4


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