Cooking Instructions

• For topping, combine oats and almonds in medium skillet.
• Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned.
• Remove from heat; cool completely.
• In small bowl, combine brown sugar and cinnamon.
• Add oat mixture; mix well and set aside.
• For oatmeal, bring milk and cinnamon to boil in medium saucepan; stir in oats.
• Return to boil; reduce heat to medium.
• Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally.
• Gently stir in blueberries.
• Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute.
• Spoon oatmeal into five cereal bowls.
• Sprinkle topping over oatmeal.

Cook Note:

• To toast oats and almonds in microwave oven, combine oats and almonds in glass pie plate. Heat on HIGH 2 to 4 minutes or until light golden brown, stirring every minute. Cool completely. Proceed as directed above.
• To toast oats and almonds in the oven, heat oven to 350°F. Place oats in shallow baking pan. Bake 5 minutes, stirring once. Add almonds and continue baking 5 minutes, stirring occasionally, until oats and almonds are golden brown. Cool completely. Proceed as directed above.