Creamy Blueberry Walnut Oatmeal

Instructions

1. Add the oats, milk, water and salt to a medium saucepan. Bring to a gentle simmer over medium heat.

2. Reduce the heat to medium-low and cook for 5–7 minutes, stirring often, until the oats are soft and creamy.

3. Stir in the mashed banana and cinnamon. The banana adds natural sweetness, so you may not need any added sugar.

4. If using frozen blueberries, stir half of them into the pot for the last minute so they warm through.

5. Remove from the heat and stir in the ground flaxseed. If the oatmeal is too thick, add a splash of milk.

6. Spoon into two bowls and top with the remaining blueberries, walnuts and a small drizzle of maple syrup if you like. Serve warm.

Why It's a Good Choice After 50

Oats are a whole grain and a source of soluble fiber, and berries add more fiber plus natural color. A fiber-rich breakfast like this one supports healthy digestion and helps you feel full until lunch.

• Whole grains and fiber — a simple way to work toward daily fiber goals.
• Naturally sweetened with banana and berries, so added sugar stays low.
• Milk or fortified soy milk contributes calcium and protein.
• Soft and easy to eat — adjust thickness to your preference.

Tips & Easy Swaps

• Make it overnight: combine oats, milk, banana and cinnamon in a jar and refrigerate. Eat cold or warm it up in the morning.
• Swap walnuts for sliced almonds or pumpkin seeds.
• Batch-cook a double portion; reheat with a splash of milk for up to 3 days.

Storage & Leftovers

Store cooked oatmeal (without toppings) in the refrigerator for up to 3 days. Reheat on the stove or in the microwave with a little milk, stirring halfway.