Berry Compote Oatmeal Bowls with Toasted Almonds and Honey Drizzle

Toast the 1 cup raw sliced almonds in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and set aside.

In a medium saucepan, combine 2 cups frozen mixed berries, 2 tablespoons granulated sugar, and 1 tablespoon fresh lemon juice over medium heat. Stir occasionally for 8-10 minutes until berries break down and release their juices, creating a compote consistency. Remove from heat and set aside.

In a separate large saucepan, bring 3 cups whole milk and 1 cup water to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Add 2 cups rolled oats, 0.5 teaspoon kosher salt, and 0.5 teaspoon ground cinnamon to the simmering liquid. Stir well to combine.

Reduce heat to medium-low and cook the oatmeal for 8-10 minutes, stirring frequently, until the oats are tender and the mixture reaches a creamy, porridge-like consistency. Add more milk or water if needed to achieve desired thickness.

Divide the cooked oatmeal evenly among 4 bowls, using approximately 1 cup per bowl.

Top each bowl with 3-4 tablespoons of the warm berry compote, spooning it over the center of the oatmeal.

Sprinkle approximately 1/4 cup toasted almonds over each bowl.

Drizzle 1 tablespoon honey over the top of each bowl, allowing it to cascade down the sides.

Serve immediately while warm.