I’m afraid I have a berry problem. As I was stuffing my face full of fruit a couple days ago, I stopped and took in just how fruit is just perfect. I mean, it’s so naturally sweet, grows in so many places, and is really like a gift when you pick it. When I would go to the CSA, berries would be lucky if they made it home, or even to the car. I ran by the mentality of “pick 1, eat 2.” I love fruit and since I managed to miss strawberry season (this is what happens when you move growing zones), I’ve been grabbing berries, cherries, and really any fruit I can at the farmers market.
So really, this post is just declaring my love for berries (and an awesome way to use them for breakfast).
- 2 cup blueberries
- 1 cup blackberries
- 2 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1 cup steel cut oats*
- 2 cups water
- ½ cup milk
- Maple Syrup
- Toss together blackberries, 2 tablespoons maple syrup, and 1 teaspoon of cinnamon. Place in an oven safe pan and roast at 375˚ for 15-20 minute. Berries should have released juices and be soft. Remove from oven and lightly smash.
- Lightly toast 1 cup steel cut oats over medium heat for 3-4 minutes. Stir in 2 cups water, bring to a boil, reduce to a simmer, and cover. Cook for 20-25 minutes until oats are tender. Add in milk and continue to cook for another 2-3 minutes.
- Remove from heat, divide in to bowls and top with roasted berries, milk, and syrup if wanted extra sweetness.