My Boring Breakfast: Apple Cinnamon Oatmeal with Blueberries

Every morning during cooler weather I have the same breakfast. Boring, I know. In the summer I have a different breakfast and I’ll tell you about that one in a few months. I have no interest in novel things at breakfast, and I love my morning routine. If you’re going to eat the same thing every day, it had better be good and I certainly think this is. I eat apple cinnamon oatmeal with blueberries and soymilk, sprinkled with ground flaxseeds and drizzled with molasses. It might not look that great (and go easy on me, this is my first foodie-blog type of picture!) but it smells and tastes amazing.

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apple cinnamon oatmeal

Apple Cinnamon Oatmeal (serves 2)

  • 1 cup large flake oatmeal or steel cut oats
  • 3 cups water
  • 1/2 teaspoon cinnamon
  • 1 tablespoon nut butter (optional)

Place all ingredients in a pot or rice cooker. I do this the night before so the oats soak all night which makes them creamier, but it’s not strictly necessary. In the morning, stir in

  • one apple, chopped in small pieces, peel left on

If you do as I do, and use your rice cooker, all you need to do is start it and go about your morning routine until it is done.

If you are doing this on the stove, stir while bringing it to a boil, then cook, covered on low heat for 10 – 15 minutes or until it has the consistency you like. I give it a stir once or twice while it’s cooking.


Now for the add-ins. I buy large bags of wild blueberries from Costco, and I pour the most I think I can fit into a large bowl, while still leaving room for oatmeal. I stick it in the microwave for a minute or so, but my husband prefers his frozen.

I scoop on the oatmeal and top it with soy or other plant milk, ground flaxseeds and a bit of blackstrap molasses. You can use whatever sweetener you like (or none at all), but the molasses has iron and antioxidants so is one of the healthier sweeteners.

This breakfast is nutritious, filling and nothing like the lumpy sludge you may have been served at summer camp. It never fails to last me until lunch. Try it out, and use your rice cooker if you have one. It comes out perfect every time. Also, do try to remember to soak your oats the night before for a creamy texture.

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