Slow-cooked Sunday morning oats are one of my favorite go-to breakfasts. It's quick and easy, super healthy, and there's endless options for toppings. Mine are topped here with banana, toasted almonds, cranberries, chia seeds and maple syrup. There's also something very comforting to me about eating oats on the weekend. I think it stems back to my grandma and grandpa. My family and I would often stay overnight when we visited them on the weekend and we would wake up to the smell freshly cooked hotcakes (what my grandma always called pancakes), eggs, sausage and slow-cooked oats.

Overview

Serves: 1-2

Prep: 5 min

Cook: 10 min

Total: 15 min

Difficulty: Super Easy

Ingredients

1 1/4 c Oats

1 1/2 c Almond Milk

1/4 Banana - sliced at an angle

1 T Cranberries

1/4 t Chia Seed

Small handful of Almonds - toasted, chopped

2 T Maple Syrup

Pinch of salt

Directions

1. Start by heating a pan over medium heat. Place you oats in the pan and toast. You'll start to smell a nuttiness in the air, which is when you'll know your oats are getting close.

2. Once toasted, place your oats, milk, 1 T maple syrup and a pinch of salt in a pot and slowly bring to a very gentle simmer over low heat. Cook for about 10 minutes until the oats are tender.

3. While the oats are cooking, heat a pan over medium heat and toast your almonds (about 2-3 minutes). To check if your almonds are thoroughly toasted, you can take an almond and split it in half. It should be light golden brown on the inside. Once cooled, roughly chop the almonds into chunks.

To serve:

Top your oats w/ sliced bananas, cranberries, chia seeds and a drizzle of maple syrup to finish.

Enjoy!