Bart's Recipes
Place the gluten-free oatmeal and unsweetened almond milk in a saucepan. Set the pan over the stovetop and bring the contents to a boil over medium-high heat. Lower the heat immediately once the milk boils. Let it simmer gently for approximately five minutes, stirring regularly, until the milk is mostly absorbed and a thick porridge forms.
Remove the pan from the heat. Add the scoop of vanilla protein powder to the warm oatmeal and stir vigorously until no lumps remain. Pour in a splash of additional almond milk if the mixture becomes too stiff or dry from the powder, so it returns to a smooth and creamy consistency.
Spoon the warm oatmeal from the pan into a bowl. Distribute the fresh blueberries and peeled walnuts over the top. Sprinkle the chia seeds and a pinch of cinnamon over the ingredients in the bowl. Finally, drizzle the teaspoon of almond butter over the oatmeal and serve immediately.
