Saturday, February 25, 2012

Wild Blueberry and Pecan Oatmeal

Kent and I love a steaming bowl of oatmeal in the morning—especially on a cold winter’s day. Traditional rolled oats cooked over the stove are amazing and much superior to the instant variety. And they are still a quick breakfast taking only about 5 minutes to cook! You can usually find them in the bulk section of the grocery store. Then pop over to the freezer and try my latest obsession: Wyman’s Wild Blueberries.  I eat these little guys straight from the bag! They are so sweet and make a great midday (or midnight :) snack. These wild blueberries are really quite affordable and the perfect addition to yogurt, muffins, waffles—and of course, Oatmeal!

Wild Blueberry Pecan Oatmeal
2 cups cooked old-fashioned rolled oats
2 Tbsp brown sugar
¼ cup chopped pecans
½ cup frozen wild blueberries
Pinch of cinnamon
Steamed milk

Cook oats according to package directions and to desired consistency. Stir in the brown sugar, cinnamon and pecans. Remove from heat once the sugar has dissolved. Gently fold in the wild blueberries, being careful not to puncture their delicate skin (or you will have purple oatmeal:) Spoon into two bowls and pour the steamed milk over the top.  Yum!

A note: If you like your oats a little more firm, decrease the water by ¼ cup and add more towards the end of the cooking time as needed. When the berries stay whole, they kind of burst in your mouth as you eat, releasing all of their delicious juice. So fun! Keep them frozen, so they are less likely to break. The heat of the oatmeal will thaw them completely.

Wyman’s Wild Blueberries are produced in Maine and Prince Edward Island, Canada. A family owned company, they are available in many grocery stores and now also online! They are committed to sustainability and healthy farm practices. Read about them here:

I hope you enjoy this delicious, and healthy, breakfast treat!

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