Welcome to another installment of my favorite breakfast, this time featuring one of my favorite ingredients: blueberries. This is a great recipe to make in May-June, when blueberries hit the farmer’s markets.
- 1 ¼ cup steel cut oats
- 1 cup blueberries
- 2 tsp vanilla
- 1 tsp grated lemon zest
- ¼ cup honey (or agave to go vegan)
Put 4 cups of water into a pot and throw in the steel cut oats. Heat until boiling, and then cook for about 5 minutes. Near the end, add the vanilla, lemon zest, and your sweetener of choice. I like to cook the oats until there’s not much water left, but you can also leave the oats to cook on the counter. At the very end, fold in the blueberries, to keep them from popping until after you microwave one of these for breakfast.
Spoon evenly into six 8 oz. containers (this one will make you a little more because of the space the blueberries take up), leave them to continue cooking overnight, and throw in the fridge in the morning.