Blueberry Ginger Oatmeal Recipe
Typically, after completing a phase of being particularly occupied or sidetracked, I eagerly anticipate returning to the kitchen. The conclusion of my DI was quite different. Perhaps I'm still recovering, or maybe it's the summer warmth, but I'm feeling incredibly unmotivated to cook. I've been preparing a proper recipe approximately once a week; the remainder of the time involves toast, assorted bowls, and a delightful exploration of everything stored in my freezer.
Breakfasts have been similarly effortless: typically toast or breakfast tacos with pre-made vegan refried beans and various small fillings. Yesterday, however, the weather was wonderful here—brisk and dry enough to resemble those early September days—and I surprisingly had a desire for a bowl of oatmeal. These golden milk oats topped with gingered blueberry sauce, which seem much more sophisticated than they truly are, were the outcome.
The oatmeal here contains the same recipe I normally prepare (rolled oats, 50:50 blend of water and soy milk, flax, a pitted date, a dash of salt), plus turmeric. To be truthful, I included the spice partly for its color, as I was aware it would look attractive with the blueberries. However, while I am still recuperating after my internship, I also embrace chances to incorporate anti-inflammatory spices into my meals.
“Sauce” is a grand term for blueberries cooked for ten minutes with freshly grated ginger, which is exactly what this sauce entails. However, it’s delicious, easy to prepare, and an excellent method to utilize blueberries if you've been purchasing them in bulk this summer. You can prepare it just as simply with frozen blueberries during the winter. Here is the cooking instructions.
What a delight to enjoy oatmeal again! It's a classic breakfast for me, but I didn't rely on it much during my internship since I was typically hurrying out the door in the morning or having my breakfast while on the move. Baked oats were an enjoyable variation. However, there’s truly nothing similar to scooping a spoon into a steaming bowl of oats, or porridge, and although it's unexpectedly too warm right now for that delight, I’m eager for more bowls like this in the autumn.
Happy Tuesday!
Potassium Rich Food.
Fixings:
- 1/2 cup Purely Elizabeth gluten free antiquated grain oats (I normally splash them basically for a couple of hours with the goal that compounds are delivered, figure out additional about dousing oats here)
- 1/2 cup water
- 1/2 cup coconut milk (more if utilizing unsoaked oats)
- 1/3 cup blueberries (new or frozen)
- 1 inch slashed ginger
- 1/2 tsp slashed lemon strip
- 1 tsp coconut oil
- 1/2 tsp cinnamon (I get fair exchange cinnamon mass from Frontier Coop)
- 1/2 hacked banana
Guidance:
Blend everything with the exception of banana in a pot and cook until prepared.
Then, at that point, top with banana, more blueberries, ginger, honey bee dust and coconut chips, assuming you wish (I'm fixated on Dang!), mulberries and kiwi can add a pleasant touch as well. Appreciate it!!!
Blueberry Ginger Oatmeal Recipe VIDEO
