Ingredients

• Ingredients Scale 1x2x3x 2 cups oats (old fashioned or quick) 3 1/2 cups water 1 teaspoon vanilla, optional pinch of salt To serve 2 – 4 tablespoon unsweetened almond milk, coconut milk, or vegan cream 1 – 2 tablespoons pure maple syrup 1/4 teaspoon cinnamon, optional 1/8 teaspoon cardamom, optional small handful mixed nuts small handful dried or fresh fruit Healthy variations: Strawberries and Cream: Top with fresh sliced strawberries, coconut cream or Vegan Cream, pure maple syrup, and sprinkle of cardamom. It’s so simple, yet utterly decadent! Blueberry, Pecan & Applesauce: Top with fresh blueberries, pecans, Unsweetened Applesauce, drizzle of pure maple syrup and coconut cream or almond milk. Peanut Butter, Banana + Chocolate Chips: For a healthy, protein rich oatmeal, serve with 2 – 3 tablespoons of Almond Butter over top with sliced banana, sprinkle of chocolate chips (or cacao nibs), drizzle of maple syrup and coconut cream (or almond milk). Berries and Cream: Top oatmeal with raspberries, blackberries, and blueberries with a sprinkle of cardamom or cinnamon, and drizzle with coconut cream (or plant milk) and maple syrup. Peanut Butter & Jelly: Another protein rich oatmeal with 2 – 3 tablespoons of your favorite Almond Butter and Berry Chia Jam with a drizzle of pure maple syrup and coconut cream or plant milk. Cherry, Chocolate & Coconut: Serve with dried cherries, mini chocolate chips (or cacao nibs), toasted or shredded coconut, and drizzle of maple syrup and coconut cream.

Preparation

• Instructions Instant Pot: Combine 2 cups of oats with 3 1/2 cups of water (or double the amounts) in the Instant Pot insert. Attach lid, turn to lock, and set valve to SEALING. Manually set to cook for 1 minute on HIGH pressure, and let the pressure natural release for 5 minutes. Total time, including coming to pressure, is about 17 – 20 minutes. Let cool a few minutes. Stir in 1/2 cup of unsweetened plant milk, if needed to thin. Stovetop: Bring 3 1/2 cups water to a boil in a saucepan, add 2 cups oats, stir well, reduce heat and cook over a gentle boil for 5 – 7 minutes. Remove from heat and let stand for 2 to 3 minutes. Stir in 1/2 cup of unsweetened plant milk, if needed to thin. Slow Cooker: Combine 2 cups of oats and 3 1/2 cups of water in a slow cooker. Cook on LOW for 8 hours, without stirring. Let cool a few minutes, stir in 1/2 cup of plant milk as needed to thin. Microwave: Add water and oats to a microwave safe bowl, and microwave on HIGH for 5 – 7 minutes (maybe a little longer if the water is cold), stopping to stir every 45 – 60 seconds. To prevent the oatmeal from boiling over, be sure to use a larger, wider bowl. Let cool a few minutes, stir in 1/2 cup of plant milk as needed to thin. Serve: Place oatmeal in your serving bowl, top with any one of the combinations above or make your creation, and enjoy! Serves 3 – 4 Store: Leftover oatmeal can be stored in the refrigerator for 5 – 6 days and make for great grab-n-go meals. For longer storage, freeze for up to 2 – 3 months. Let thaw in the refrigerator before reheating.