A flower inspired oatmeal recipe
Usually, I start with creating a recipe, and afterward, I try to find matching edible flowers. But sometimes it’s just the other way round. Sometimes I pick flowers first and try to find a matching recipe! My purple autumn asters and cosmos called for a purple recipe. And there is no better ingredient than blueberries to turn your oatmeal into a bright lilac!
When I first made a blueberry porridge it looked a bit bland. For the colors to really pop you need a quite substantial amount of blueberries (like one cup). Blueberries are super healthy, full of cancer-fighting anthocyanins and Vitamin C. You should always have them in your freezer (I have dedicated a whole freezer compartment to blueberries ).
As alternative you can just add freeze-dried blueberry powder, as I did when I recreated the recipe. If you are using any freeze-dried fruit powders, make sure to add them after the cooking process; because you don’t want to lose vitamins susceptible to heat.
Normally, I use fine oats for my basic porridge recipe, but when I was working on this recipe I was lost in thought and picked the package with the old-fashioned rolled oats, and it worked too. It’s a bit more to chew on… but I liked it. The coarser the oatmeal, the longer the digestive tract needs for breaking up the carbohydrates, which leads to a steadier blood sugar level. They need about 15 minutes to cook compared to fine oats, which only need 5-7 minutes. But if you are looking for a less mushy oatmeal and for something to properly fill you up, try to use old-fashioned rolled oats.
I also added a minced apple because I love the combination and adding more fruits reduces the caloric density of this Blueberry porridge. It’s only slightly sweet because I only used a bit of date syrup and agave. A pinch of salt gives it a savoury touch.
If you don’t have time for breakfast in the morning, just fill your porridge in a weck jar and eat it on the go or whenever you have a break. It’s still delicious after a few hours. Just use a bigger jar than me please! Small jars are cute for taking pictures but not very handy when it comes to take your breakfast with you to work .
What’s your favorite porridge ingredient? Let me know in the comments below. I’d love to hear from you .
Gluten-free and vegan Blueberry Porridge recipe using freeze-dried blueberry powder to instensify the color.
- 1 1/4 cups oat milk
- 3/4 cups old-fashioned rolled oats gluten-free
- 1 tsp cashew butter
- 1 generous pinch of salt
- 1/4 tsp vanilla bean
- 1/2 cup blueberries
- 1 cubed apple
- 1 tsp date syrup
- 1 tsp agave
- 2 tsp freeze-dried blueberry powder optional
- 1 banana
- edible flowers
Bring oat milk (or any other plant-milk) to the boil. A heavy pot with a tight fitting lid works best. Add oats, vanilla bean, cashew butter and salt.
Simmer on low heat with a closed lid for 10 minutes..
Add blueberries and cubed apple and simmer for another 5 minutes.
Remove from heat and sweeten with date syrup and agave (or sweetener of choice). Mash blueberries with a fork.
Mix with freeze-dried blueberry powder (optional).
Transfer to a bowl or jar and decorate with banana slices and edible flowers.