Heat a small skillet over low heat. Add the walnuts, and watch carefully so they don’t burn. Give the pan a gentle shake every few seconds, and cook the walnuts for 3 to 4 minutes until they just begin to become fragrant. Remove from heat.
½ cup(s) walnuts
Add water and almond milk to a medium saucepan, and bring to a boil. Add the oats, and stir to combine.
Cook for 25 to 30 minutes, or until the oats soften and reach the desired consistency.
Stir in the sweetener, vanilla, and salt, then scoop into serving bowls.
¼ cup(s) maple syrup, 1 teaspoon(s) pure vanilla extract, ¼ teaspoon(s) kosher salt
Top with blueberries and toasted walnuts. Enjoy immediately. Store leftovers in the refrigerator for up to 3 days.
1 ½ cup(s) blueberries
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of oatmeal. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.