Adapted from a NY Times recipe: https://cooking.nytimes.com/recipes/1013019-blueberry-oatmeal
1/2teaspoonLemon zestfinely chopped
Boil water in medium size saucepan. Add salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed.
Add the lemon zest (I use a microplaner to zest the lemon).
Add the blueberries and almond milk (or alternate non-dairy milk). Bring back to simmer, and simmer five more minutes or until the oatmeal is thick and creamy. Blueberries may begin to pop. Cover and let stand for five minutes, then serve.
Recipe provided by Lenten Season (https://www.lenten-season.com)