Friday, July 5, 2013

Lemon Blueberry Oatmeal

Lemons + Blueberries = LOVE!  I am loving lemons and blueberries!  Blueberries because they are so healthy (and delicious) and lemons because they make everything taste so fresh.  Not talking tart lemons, we're talking sweet citrus-y fresh lemons!  This oatmeal is incredibly easy to make and will leave you wanting more! (in a good way, not in a i'm-still-hungry way, more like a that-was-so-good-did-I-really-eat-it-that-fast? kind of way)  I don't usually use quick cooking oats, but I kind of liked them here.  Of course you could adapt and use any cut oats you want, but it's nice for a change to use the fluffier quick cooking oats sometimes.  I also found I didn't need very much sugar on top, which made me feel all good and healthy inside.  

Lemon Blueberry Oatmeal
From Egg Free Bakery, slightly adapted from cookbook "How to Boil Water" by Food Network

1/2 cup quick cooking oats
1-1/2 cup water
zest from one small lemon
1 tsp butter
pinch of kosher salt
handful of fresh blueberries (You could use frozen, but fresh is preferred)
brown sugar

Combine oats, water, lemon zest, butter and salt in a microwave safe bowl.  Microwave on high for one to two minutes.  Stir, adding more water or milk to reach desired consistency if needed.  Toss a handful of blueberries on top with a sprinkle of brown sugar and another splash of milk.  Yield 1 serving.

Stove top directions:  In a small saucepan over medium heat, melt butter.  Add oats and toast until golden and fragrant, about 1-2 minutes.  Add water, zest and salt and bring to a boil.  Cook, stirring frequently about 1-2 minutes until oatmeal is thick.  Stir in blueberries and remove from heat.  Spoon into serving bowl and top with a sprinkle of brown sugar, a splash of milk and additional blueberries for garnish, if desired.

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