Description
Simple stovetop oats naturally sweetened with banana. Topped with an easy sugar-free blueberry pie compote. Perfect for workweek breakfast!
Ingredients
Blueberry Pie Compote
- 1 cup frozen blueberries
- 1–2 tablespoons fresh squeezed orange juice
Stovetop Oatmeal
- 1/2 cup gluten-free old fashioned rolled oats
- 1 cup unsweetened almond milk
- 2 tsp chia seeds
- 1/2 banana, smashed
For Serving
- Bob’s Red Mill Lemon Blueberry Pan-Baked Granola
- Fresh blueberries
Instructions
- To make the blueberry pie compote, add the frozen blueberries and orange juice to another saucepan over high heat. Bring to a boil and allow to cook for 5-8 minutes or until the mixture is thick and sticky. Set aside.
- At the same time, add the oatmeal and unsweetened almond milk to a large saucepan and heat pan on medium until bubbling. Add in smashed banana and chia seeds and reduce the heat to medium-low. Cook 8-10 minutes, or until oatmeal has absorbed all almond milk.
- To assemble, add the oatmeal to a bowl and top with blueberry pie compote, fresh blueberries, and granola. Enjoy immediately!
Notes
To make overnight oats, add all oatmeal ingredients with HALF the almond milk to a mason jar. Refrigerate overnight. In the morning, top with blueberry compote, fresh blueberries, and desired toppings.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free