Ingredients
4cupsquick-cooking oats
1cupalmondssliced
1cuptart cherrieschopped, dried
1cupdried blueberriesor chopped dried apricots, chopped, dried
½cupflaxseedsor raw pepitas, hulled pumpkin seeds
⅓cupcoconut sugarlightly-packed
2tspground cinnamon
¾tspfine sea salt
Preparation
In a large storage container or freezer bag, combine the oats, almonds, dried fruit, flaxseeds, coconut sugar, cinnamon, and salt. Stir to combine.
To prepare a single serving of oatmeal on the stove, pour 2/3 cup water into a small saucepan and bring to a boil over high heat.
Stir the oatmeal mix again to ensure that it’s evenly blended, then pour 1/3 cup of the oatmeal mixture into the boiling water.
Stir to combine, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the oats have absorbed most of the water and are creamy in texture for about 5 to 7 minutes.
To prepare a single serving of oatmeal in the microwave, stir the oatmeal mix again to ensure that it’s evenly blended. Combine 1/3 cup of the mix and 2/3 cup of the water in a microwave-safe bowl.
Microwave for 1.5 to 2.5 minutes, pausing to stir if necessary to prevent overflow until the oats have absorbed most of the water and are creamy in texture.
Let the oatmeal rest for a few minutes, until it reaches a palatable temperature. Stir again, add any garnishes that you might like, and serve.
The leftover dry mix will keep at room temperature for up to 3 months, or in the freezer for up to 6 months.
