1teaspoonwheyor use lemon juice or apple cider vinegar; optional, for soaking (see notes)
⅓cupfresh blueberries
⅓cupwateror twice the amount of water for unsoaked oats
1teaspooncoconut sugaror brown sugar, to taste
1teaspoonbutter
2teaspoonscream
1tablespoonchopped walnutsoptional
Instructions
Soak (optional): The night before cooking your oatmeal, place the oats in a glass jar or measuring cup and pour in plain filtered water to cover. Then, add a the whey, lemon juice, or apple cider vinegar, stir, and loosely cover with a kitchen towel. Leave out at room temperature overnight. In the morning, strain the oats and rinse under cold water.
Prep: Wash the blueberries and set aside.
Cook: Add the rinsed oats to a small cooking pot along with the water. Make sure to use equal parts oats and water for soaked oats, or double the amount of water for unsoaked oats, and feel free to add a bit more water if you like extra creamy oatmeal. Cook over medium high heat for a few minutes or until the water has been incorporated. Turn down the heat to low and finish cooking for another minute or two. If your did not pre-soak your oats the night before, just add an extra couple minutes of cooking time.
Assemble: Place the oatmeal into a serving bowl and top with the coconut sugar, butter, cream, walnuts (if using), and fresh blueberries. Enjoy!
Notes
Oats: If you have celiac disease or gluten sensitivity, make sure to use certified gluten free oats to avoid cross contamination issues with wheat.Soaking: If you are soaking your oats, you can get whey from the top of some plain yogurt (whey is the liquid part of the yogurt), or just use lemon juice or apple cider vinegar.