Blueberry Almond Oatmeal

Makes 2 servings

For the Almonds:

  1. Pre-heat oven to 350

  2. Mix together almonds with the 2 tsp. maple syrup and spread on parchment lined baking sheet

  3. Bake for about 6-8 minutes until golden, remove parchment from baking sheet, and let cool

For the Oatmeal:

  1. Add oats, almond milk, 3 1/2 Tbsp. maple syrup, cinnamon, cardamom, vanilla extract, and a pinch of salt to the sauce pan

  2. Simmer on low heat for 20 minutes, stirring occasionally, and adding more almond milk for desired thickness

  3. Serve topped with blueberries, almond butter and roasted almonds. Add more almond milk depending on preference


1 c. oats
2 c. almond milk (or regular milk)
1 1/2 tsp. cinnamon
1 tsp. cardamom
1 1/2 tsp. vanilla extract
3 1/2 Tbsp. maple syrup + 2 tsp. more for almonds
Pinch of salt
2/3 c. fresh blueberries
1/4 c. chopped or sliced almonds
2 Tbsp. almond butter

Baking sheet with parchment paper
Small sauce pan

5 minute prep
20 minute cook time

Vegan, refined sugar free, dairy free

Venzi’s Notes

This is another go-to recipe for oatmeal. I love the bursts of fresh flavor the blueberries bring as well as the addition of cardamom. To be honest, I almost always add cardamom to my oatmeal or overnight oats, no matter which kind I make! This recipe would also be great with the addition of some ripe and juicy, diced bosc pear, some toasted coconut, or a spoon full of creamy coconut milk.