Start your day with a vibrant and nutritious breakfast that’s as delicious as it is easy to make. This blueberry oatmeal combines the creamy texture of rolled oats with the sweet, tangy flavor of fresh or frozen blueberries. It’s a perfect vegan and gluten-free option that will keep you full and satisfied throughout the morning.
Ingredients
– 1 cup (240 ml) almond milk or oat milk
– ½ cup (45 g) old-fashioned rolled oats
– ½ cup (75 g) fresh or frozen blueberries
– ½ tablespoon (7 g) chia seeds
– 1 teaspoon (5 ml) maple syrup
– ½ teaspoon (2.5 ml) vanilla extract
– ¼ teaspoon (1 g) ground cinnamon
– Pinch of salt
– Optional toppings: extra fresh blueberries, nut butter, additional maple syrup, extra milk
Instructions
1. **Combine Ingredients**: In a medium saucepan, combine the almond milk (or oat milk), rolled oats, blueberries, chia seeds, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt.
2. **Heat and Cook**: Place the saucepan over medium-high heat. Bring the mixture to a low boil, then reduce the heat to a simmer.
3. **Simmer**: Cook the oatmeal for about 5-7 minutes, stirring occasionally. As you stir, use a wooden spoon or spatula to gently press down on the blueberries to help them burst and release their juices.
4. **Check Consistency**: The oatmeal is ready when most of the liquid has been absorbed and the mixture has a creamy consistency.
5. **Serve**: Transfer the oatmeal to a bowl. Add any optional toppings such as extra blueberries, a dollop of nut butter, a drizzle of maple syrup, or a splash of extra milk if desired.
Serving Suggestions
– **Classic**: Enjoy the oatmeal as-is for a wholesome breakfast.
– **With Toppings**: Add a spoonful of almond butter or peanut butter for extra protein.
– **Fruit Variation**: Swap blueberries for other berries or chopped fruits based on your preference.
Cooking Tips
– **For Creamier Oats**: Use a higher fat plant-based milk like coconut milk or add a bit of extra chia seeds.
– **To Adjust Sweetness**: You can increase or decrease the amount of maple syrup according to your taste.
– **For Thicker Oats**: If you prefer a thicker texture, cook the oats a bit longer or reduce the amount of liquid.
Storing Recommendations
– **Refrigeration**: Store any leftover oatmeal in an airtight container in the refrigerator for up to 4 days.
– **Reheating**: Reheat in the microwave or on the stovetop, adding a splash of milk to loosen the consistency if needed.
Nutritional Information (per serving)
– **Calories**: Approximately 280
– **Protein**: 7 g
– **Fat**: 6 g
– **Carbohydrates**: 46 g
– **Fiber**: 7 g
– **Sugar**: 13 g
FAQs
– **Can I use quick oats instead of rolled oats?**
Yes, but quick oats will result in a softer texture and may cook faster.
– **Can I make this oatmeal ahead of time?**
Yes, you can prepare the oatmeal and store it in the refrigerator. It may thicken upon cooling, so you may need to add a little milk when reheating.
– **Can I use frozen blueberries?**
Absolutely! Frozen blueberries work just as well and can be added directly to the pan without thawing.
Recipe Summary
– **Total Calories**: Approximately 280 per serving
– **Prep Time**: 5 minutes
– **Cooking Time**: 7 minutes
– **Total Time**: 12 minutes
– **Number of Servings**: 1 serving