A lazy Saturday morning helped me come up with my new favorite oatmeal flavor combination. I was simply trying to figure out a way to use up the rest of my candied ginger when it dawned on me. The day before I had purchased two quarts of blueberries,and then all of a sudden this tasty and super healthy idea came together!
Blueberries are rich in antioxidants, such as anthocyanins (which impart the blue, red and purple pigment in berries). Antioxidants may reduce the risk for certain cancers, heart disease and other chronic diseases through their ability to prevent or slow the damage to cells during the aging process (read more about antioxidants at the National Cancer Institute website). Ginger is a root spice found in many cultures that has also been used for centuries as a medicine to relieve nausea or stomach aches. The almonds provide some added protein, fiber and heart-healthy fats. Last but not least, the oats are whole grain, which help lower cholesterol, are packed with minerals, antioxidants and can also aid in weight loss by keeping you satisfied well into your morning. (Check out the Whole Grains Council for more information about whole grains, why they are so good for you and even cooking tips for all the different kinds of grains).
This recipe is slightly sweet, yet also a little savory, as the ginger still has some spice even though it’s been candied. It’s the perfect pairing for a cup of French-Press on the porch, or even when re-heated as a quick on-the-go breakfast at work. Enjoy!
Blueberry Ginger Steel Cut Oats
Serves 4-6
The finished product with a little milk poured over it. Delicious!
Ingredients:
4 cups water
1 cup steel cut oats
¼ cup brown sugar
1 tsp cinnamon
½ cup candied ginger, chopped finely
1 cup fresh blueberries
½ cup sliced almonds
optional: milk to pour on top
- Boil the water in a pot. Add the steel cut oats once the water is boiling and stir. Cook uncovered until the water is boiling again, then lower the heat to a simmer and cook for 30 min.
- Remove cooked oats from the heat and mix in brown sugar and cinnamon. Add the ginger, blueberries and almonds and mix in until distributed evenly in the oatmeal.
- Serve with a splash of milk on top, or add few extra blueberries or almond slices. If making for breakfasts at the beginning of the week, store in containers without milk on top, and then reheat as needed.
Save leftover oats in jars to reheat throughout the week for a quick and easy breakfast.
