A warm breakfast cereal on a cold winter day is a no-brainer…especially when you have pre-made grains ready to go in the fridge. Oats, quinoa, millet and more are the perfect foundation for a breakfast cereal your whole family will love. This week I had some cooked oats on hand. While Hudson tends to enjoy his plain with a touch of maple, I like to think of the grain as a blank canvas to which I can add a variety of colors and textures in the form of tasty, nourishing ingredients. For this batch I opted for blueberries, coconut milk (the kind you cook with), hemp seeds, spices and citrus zest. While this recipe looks complicated–it was ready to eat in minutes as I found inspiration from ingredients I had on hand. I love adding fruit to breakfast cereal for it’s nutrient density and natural sweetness. The thing is, there is not much in season this time of year so we rely on frozen fruits to satisfy our cravings. I often defrost frozen fruits at the beginning of the week and simply store them in the fridge for anytime use. This week we had wild blueberries leftover from the blueberry oat bars I made over the weekend–did you know they have twice the antioxidants of their conventional counterparts! Hemp seeds are a great add-in as they are rich in protein and healthy fats (hello, satisfying). They are also very tender so they blend into grains almost invisibly. Hudson never notices!
Flavor? Bring it on. For this batch I added some dried ginger and cinnamon as well as zest (yes, I am STILL obsessed). I brightened up this bowl with lemon zest and a touch of orange zest. It was so yummy with the berries. I topped all of that off with some coconut milk/cream (I use So Delicious boxed coconut milk in the cooking aisle or make my own) and a touch of maple. Warming and cozy–this was truly a bowl full of goodness.
- 1/2-3/4 cup cooked oats
- 1/4-1/2 cup water
- pinch of dried, ground ginger
- pinch of dried, ground cinnamon
- sprinkle of orange zest
- sprinkle of lemon zest
- 1 teaspoon maple syrup
- 1 tablespoon hemp seeds
- 2 tablespoons defrosted, frozen wild blueberries
- 2 tablespoons coconut milk (cooking variety)
- Heat the oats, water, spices, zest and maple in a sauce pan for 1 minute or until warm. Add more water to create desired consistency. Top with hemp seeds, blueberries and coconut milk.