Wednesday, July 4, 2012

Blueberries & Cream Oatmeal

Happy 4th of July!  I was wanting to post something patriotic but ... this is as close as I got.  It's got blue in it, right?  And you could add raspberries or strawberries to make it red, white and blue. :)  Anytime of year, though, this is another great oatmeal!


Blueberries and Cream Oatmeal
2 cups old fashioned oats
4 cups water or milk
1/4 tsp salt
1 Tbsp brown sugar
1/4 tsp cinnamon
Blueberry syrup, recipe follows
Whipping cream
Blueberries

Bring water or milk to a boil in a medium saucepan over medium high heat.  (If using milk, bring just to a boil). Stir in salt and oats. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in brown sugar and cinnamon. Divide mixture into individual servings bowls.  Let stand a few minutes to cool.  Top each serving with blueberry syrup and whipping cream. Garnish with fresh blueberries. Yields 4 servings

*Note: To make the spirals in the oatmeal, wait for the oatmeal to cool.  Use a chopstick or end of a utensil to make an spiral indentation in the oatmeal.  Use a clean medical syringe to fill in the indentation with the syrup and cream.  Genius! 

Fresh Blueberry Syrup
1 cup sugar
2 Tbsp cornstarch
1 cup cold water
2 cups fresh or frozen blueberries
1-1/2 Tbsp lemon juice, fresh is best

In a medium saucepan, stir together sugar, cornstarch, water and lemon juice until well blended.  Add blueberries. Bring mixture to a boil over medium high heat, stirring constantly. Boil 1 minute. Force mixture through a fine mesh sieve into a bowl. Discard what is left in the sieve.  Allow syrup in bowl to cool slightly, and pour into an airtight container. Use right away or store syrup in the refrigerator up to 1 week. 

Not going to eat that much oatmeal in a week?  You can also use this syrup over pancakes, crepes, ice cream, cheesecake... whatever you can think of!

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