Cranberry Pecan Oatmeal

This makes a hearty winter breakfast that serves 2

1 ½ – 2 cups unsweetened almond milk (rice/soy/cow’s milk or water)

1 cup large flake oatmeal (gluten free oats if following a gluten free diet)

1 – 2 handfuls frozen cranberries (you could use any berry you like)

1 – 2 handfuls chopped pecans (you could also use walnuts)

pinch of salt

½ tsp. cinnamon

Heat the almond milk, frozen berries, nuts, salt and cinnamon on medium high heat until it begins to boil. Then turn down the heat to medium low, add the oatmeal. Stir. Cook covered on medium low for 5-7 minutes. Add more liquid if desired.  Serve warm.  If desired add some real maple syrup.