Ingredients:

• 2 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 3 cups fat-free milk or low-fat soy drink
• 1-1/2 teaspoons ground cinnamon
• 1 cup frozen (do not thaw) or canned (drained) blueberries

Topping

• 1/2 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1/4 cup sliced almonds
• 1/3 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon

How to make it:

1. 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.
2. Cool completely. In small bowl, combine brown sugar and cinnamon. Add oat mixture; mix well.
3. For oatmeal, Bring milk and cinnamon to a boil in medium saucepan; stir in oats. Return to a boil; reduce heat to medium.
4. Cook 1 minute for quick oats, 5 minutes for large flake oats, stirring occasionally. Gently stir in blueberries.
5. 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.

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.