Spice Up Your Oatmeal: Berries

by admin on June 30, 2011

It’s one of the first things that comes to mind when we try to invision a healthy, easy breakfast: oatmeal.  It’s bland.  It’s boring.  It’s no way to wake up in the morning.  So lately, I’ve been reading lots of other blog posts and getting creative on my own, trying to come up with ways to make oatmeal more interesting.  Baked Blueberry Bliss is fantastic, but it takes 45 minutes to make.  I want options for scrumptious oatmeal on the go.

Let me begin by saying that this project has had quite a few duds already; oatmeal that was perfectly edible that I didn’t mind eating, but nothing that was worth blogging about.  Until today.

I cooked today’s oatmeal in almond milk, which doesn’t provide as much flavor as I’d hoped once it’s absorbed by the oats, but it certainly helps.  To get a little more flavor into the mix, I added a dash of vanilla extract.  Next time I’m going to try almond extract and see which I like best.

I haven’t cooked a lot of non-instant oatmeal in my days, so I’m not sure if this is how it always looks or if it was just my almond milk, but it was a weird experience.


Eventually, all that milk was absorbed by the oats, and I added some agave nectar for sweetness.

Finally, it was time for the fruit.  I know a lot of people like to top their oatmeal with fruit and that seems like a good idea to me.  The only problem is that I haven’t been to the store since I got back from my trip on Sunday (ridiculous, I know.  Don’t worry.  I’m going today.  But I can’t buy much because I leave again tomorrow).  So, all I had was frozen fruit.  Not quite the texture you want on top of your warm oatmeal.  So I mixed it in over heat.  Good decision.

Look at that color!

Oatmeal mixed with frozen organic strawberries, blueberries, blackberries, and raspberries.  I will say that the blackberries and raspberries are a little tart for oatmeal.  Fresh ones might be better.  But the blueberries and strawberries are spectacular, and the raspberry flavor that makes it’s way into the oats adds a fantastic touch.

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