Note: This is Ash's preferred oatmeal. Your preferred oatmeal is probably different. Experiment and see what works for you.

Note: To make refrigerator oatmeal ("overnight oats"), combine the non-milk ingredients in an 8-oz (pint) (1-cup) container and pour in just enough milk to cover them. Put the lid on very tightly and shake well to combine. Leave in fridge overnight.

Ingredients

1 c unsweetened almond milk, homemade or store-bought
0.5 c old-fashioned oats (not steel-cut, not quick-cooking)
1 heaping tsp brown sugar
2 heaping tsp currants
1 scoop collagen peptides
2 Tbsp unsalted toasted whole almonds or toasted almond slivers

Equipment

4-cup microwave-safe measuring cup (you need one this big so the oatmeal doesn't overflow while cooking)
Measuring cups and spoons
Soup spoon
Microwave
Cutting board and sharp knife (optional)

Instructions

0) Mise en place. Gather your ingredients and tools.

1) Make the oatmeal. Measure the milk by pouring it into the measuring cup up to the 1-cup line. Add the oats, sugar, currants, and peptides. Stir well with the soup spoon. Microwave on high for 3 minutes. If you're using whole almonds, optionally cut them in half while the oatmeal is cooking.

2) Garnish. Wait for the oatmeal to cool to eating temperature. It will thicken and absorb any remaining milk. Stir in the almonds.

3) Serve and store. Eat as much as you want. Leftover oatmeal will keep in the fridge for up to two days and is best eaten cold.