I enjoyed an excellent morning in Minnesota today, though. I visited the farmer’s market, which is small but mighty. Only four vendors had set up under the picnic shelter of the lakeside park. However, I was pleasantly surprised by the selection this week. Despite only having four vendors, the variety was impressive: fresh breads and baked goods, maple syrup and goodies made with it (maple butter!), and two “typical” produce vendors.
One of these vendors offered enormous containers of blueberries. “Ugh!” I exclaimed when I saw them. “I’m very upset. I just made oatmeal for breakfast and I had to use frozen blueberries. I should have come here first.”
Naturally, I bought a pint, so prepare yourself for a slew of blueberry recipes. 😉
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup regular rolled oats (I use Country Choice Organic)
- 1 ripe banana
- juice of one lemon (~3 tbsp), or 1/2 tsp lemon extract
- pinch of salt
- 1/4 cup fresh blueberries
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- Mash the banana thoroughly and stir into oatmeal.
- Once more of the liquid has absorbed, add lemon juice/extract and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, blueberries, and any other additional toppings (shredded coconut, nuts, etc.).
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