Lemon Poppyseed Oatmeal

• servings: 1 serving
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1/2 cup rolled oats

2 tsp poppy seeds

1 small lemon, both juice and zest

1/4 tsp lemon extract

1/4 tsp vanilla bean paste

1/8 tsp celtic sea salt

1 cup almond milk

Sunflower butter and honey for topping

Directions

Add all of the ingredients into a small pot, place on medium-high heat, and bring to a boil. Once boiling, stir the oats and turn down the heat down to medium-low. Let the oatmeal cook away for 5-6 minutes. The longer you let the oatmeal cook, the creamier and softer it’ll be.

During this time, you can prepare whatever toppings you’d like to use. Make sure that as you’re preparing your toppings, you’re also occasionally stirring the oatmeal, otherwise the oats will stick to the bottom of the pan!

Once the oatmeal is done, cover the pot with a lid and let the oatmeal sit for anywhere between 5-10 minutes. This is my secret for getting super creamy oatmeal with the perfect texture. Then pop the oatmeal into a bowl, and top it with sunflower butter, honey, and a splash of cold almond milk. And if you’re feeling indulgent, you can add a square of vegan white chocolate on top!