Our favorite breakfast which we have been indulging in on the weekends is a bowl of soaked oats with yogurt, blueberries and almonds. It takes a little preparation as you need to start soaking the oats the night before but it only takes a minute or two before you go to bed and is ready in the morning when you get up. I think it is so much tastier than cooking oatmeal in a pot. Plus, it is supposed to be a lot healthier for you, too! We have been adding a blueberry sauce made from frozen blueberries which cooks up in just a couple of minutes and is good warm, or cold if you want to make it ahead of time.
I love blueberries and so does Anna, apparently.
For the past few years, when I was living in Rhode Island, I would always go blueberry picking in the early fall. My husband and I went here. Bringing large empty yogurt containers with us, we would talk and pick for hours filling them to the brim as we chatted on opposite sides of the long, tall rows of blueberry bushes. At home, I would make a pie or two, we would have fresh berries on our cereal or yogurt in the morning for weeks on end and the rest I would lay flat on cookie sheets and freeze, then transfer them to zip lock bags and keep them in the freezer for us to enjoy all winter.
Soaked Oats with Blueberry Sauce and Almond Brittle
adapted from La Tartine Gourmande
1 1/2 cups of rolled oats (not quick oats)
juice from half a lemon (about 2 tablespoons)
1 cup warm water
2 tablespoons ground wheat, rye, spelt, or buckwheat (optional)*
2 tablespoons ground flax meal (optional)
Put 3/4 cup of oats in each bowl with a tablespoon of any optional flour and/or flax and mix together. Add 1/2 cup of water and a tablespoon of lemon juice to each bowl. Cover and let sit over night.
*It is suggested that adding an additional grain to the oats plus soaking for at least 2 and up to 12 hours with an acid, like lemon juice, reduces the amount of phytic acid in the oats which allows your body to absorb more of the essential minerals found there.*
1 1/2 cups frozen blueberries
3 tablespoons demerara sugar
Cook berries and sugar over high heat stirring occasionally for about 5 minutes or until slightly thickened.
about 4-6 servings
1 cup slivered almonds
2 tablespoons butter
3-4 tablespoons demerara sugar
In a frying pan melt butter and sugar. Add the slivered almonds. Stir until all the nuts are coated and cook on high until bubbling and brown. Stir a few times and cook until all the nuts have browned but aren’t too dark. This only takes a few minutes on high heat. Transfer to a sheet of baking paper or foil and spread out in a thin sheet. Allow to cool.
Add yogurt, fruit and nuts to the oats and enjoy!