As I mentioned last time, I like to try to keep my oatmeal dishes interesting. I also have a knack for picking up cheap produce at IGA or Shaw’s that must be used up fairly quickly, which meshes well with my desire to keep on top of my oatmeal game most of the time. This time it didn’t work out so well for me — but only because the blueberries I picked up from Shaw’s at an incredible discount were rather… tough and chewy. Sort of like purple leather balls in your breakfast. So please try this recipe with fresher (or frozen!) blueberries that will not ruin your breakfast experience, because otherwise, the taste was great! I will definitely be making this again.
The starfruit pictured below was also a disappointment. This was not my most shining morning, I can tell you, but Ian was very kind about it. We were under the impression that large starfruit, when ripe, were supposed to be sweet. Neither Ian nor I had actually tried starfruit since we were kids, and we were kind of giddy at the prospect. We sliced it up, and it was crisp and juicy; everything seemed promising until our first bite. Ian described the flavor as sort of a cross between a cucumber and a green pepper, but I went so far as to describe it as the tears which that particular abomination might cry at its own horribleness. Needless to say, it will probably be a long time before we try it again.
Maple Banana Blueberry Flax Oatmeal
- 1 cup quick oats
- 1 cup milk
- 3/4 cup water
- 2 tablespoons flax meal
- 2 bananas, mashed
- 1/3 cup maple sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each ground cloves and ginger
- 1 cup fresh or frozen blueberries
Combine bananas with maple sugar and allow to macerate for a few minutes. (Have a cup of coffee or tea and wake up a bit.) In a saucepan on the stove, combine milk, water, oats, flax, bananas, and spices, and cook for about 5 minutes or until oats are cooked. Stir in blueberries; cook a bit longer to thaw them if you’re using frozen, and serve.