Creamy Oatmeal with Chilean Blueberries

  • 3 1/2 cups water 207
  • Pinch of sea salt 208
  • 2 cups rolled oats 209
  • 1/3 cup whole milk (unsweetened almond milk would also be delicious here) 210
  • 1 cup fresh Chilean blueberries 211
  • 1/2 cup toasted pecans 212
  • Maple syrup 213
  • Heavy cream 214

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