overnight oatmeal with blueberries and almonds

In large saucepan, bring 3 cups water to boil over high heat. Turn off heat and slide saucepan to cool burner. Stir in oats and salt. Cover saucepan with lid and let sit overnight.

In morning, stir remaining 1 cup water into saucepan with oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until mixture is creamy and oats are tender but chewy, 4 to 6 minutes.

Turn off heat and slide saucepan to cool burner. Stir in blueberries, almonds, sugar, and almond butter. Cover and let sit for 5 minutes. Serve.