Cook: In a medium pot, add your oats, milk, flax, cinnamon, and salt. Cook on medium heat until the oats have absorbed most of the liquid, about 6-8 minutes.
Fluff: Turn the stovetop down to medium-low. Add the aquafaba or eggs whites, stirring constantly. Continue to cook on medium-low until oatmeal reached desired thickness, 1-2 minutes.
Top: Divide evenly into bowls and top with blueberries, peanut butter, and (optional) maple syrup.
Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
To cook in the microwave: Place oatmeal, milk, flax, and salt in a medium, microwave-safe bowl. Cook for 3 minutes. Then, cook in 30 second increments until oatmeal has thickened. Add aquafaba or egg whites and stir thoroughly. Then, microwave 30 more seconds. Divide and add blueberries, peanut butter, and (optional) sweetener.
For single serve: adjust the serving size above to "1" and follow the original or microwave directions.
Nutrition: Nutrition label is calculated with toppings as above.
Serving: 1bowl | Calories: 404kcal | Carbohydrates: 54g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 60mg | Potassium: 595mg | Fiber: 9g | Sugar: 15g | Vitamin A: 122IU | Vitamin C: 5mg | Calcium: 290mg | Iron: 2mg