Blueberries and Cream Almond Oatmeal

Sabtu, 25 Oktober 2014

Blueberries and Cream Almond Oatmeal

Oatmeal loaded with blueberries that plump up when cooked and burst with flavor in each bite is currently my youngest son's favorite breakfast. With over 20 different oatmeal recipes in my recipe index ^[1], I was surprised to notice that this version was not already posted. I've been making this blueberry oatmeal for a couple of years now and it is one of my personal favorites. I make this oatmeal every single time I have blueberries in the house.

I don't always have heavy cream in the house when I make this. However, each time I do use cream instead of milk, I am reminded just how amazing it is. It's almost unbelievable what a tablespoon or so of cream does to make this the creamiest richest oatmeal you might ever want to eat.

Blueberries and Cream Almond Oatmeal
Yield: 4-5 servings
(printable recipe)
^[2]

2 1/2 cups rolled oats
1 cup fresh or frozen blueberries (if using frozen berries, the oatmeal will turn a bit blue)
1/2 teaspoon salt
1/2 cup sliced almonds
4 cups water
1/4 cup brown sugar, maple syrup or honey
1/4 cup cream, half and half or milk

Combine the oats, blueberries, salt, almonds and water in a large saucepan. Bring to a boil and then reduce to a simmer on medium/low until the oats are tender and the oatmeal has thickened, about 5 minutes. Remove from the heat and scoop into serving bowls. Top with the sweetener of your choice and a drizzle of cream or milk. Enjoy!