Rolled Oats (vg) Recipe

Combine and cook

In a small saucepan, combine 1 cup rolled oats, 1 cup almond milk, 1/2 cup water, 1 tablespoon maple syrup and 1 teaspoon sea salt. Stir to combine.

Bring mixture to a gentle simmer over medium heat, then reduce heat to low. Cook, stirring frequently, for 6–8 minutes until the oats are tender and the mixture is creamy. If it becomes too thick, stir in up to 2 tablespoons additional water or almond milk to reach desired consistency.

Remove from heat. Stir in 1 tablespoon chia seeds and 1 teaspoon flaxseed meal (if using). Let sit 2–3 minutes to thicken further while you prepare the compote.

Cook compote

In a small saucepan over medium heat, combine 3 oz frozen mixed berries, 1 tablespoon dried goji berries, 1 teaspoon lemon juice and 1 tablespoon maple syrup. Stir to combine.

Bring to a simmer and cook for 5–6 minutes, stirring occasionally, until the frozen berries have broken down and the sauce has thickened slightly. If needed, mash large berries with the back of a spoon to create a saucier compote.

Taste and adjust sweetness with more maple syrup if desired. Remove from heat and let sit 1–2 minutes. The goji berries will rehydrate in the warm compote.

Assemble

Divide the cooked oats between one serving bowl (this recipe yields 1 serving). Spoon the warm berry compote over the oats (use about half the compote as a swirl and reserve a little for topping).

Top with 1/4 cup fresh berries (if using), 1 tablespoon toasted nuts, 1 teaspoon extra goji berries and 1 teaspoon coconut flakes. Drizzle additional maple syrup to taste if you like it sweeter.

Serve immediately while warm. Leftovers can be refrigerated for up to 48 hours; reheat gently with a splash of plant milk and stir before serving.