Even though berries hit their peak during the hottest part of the year, I love making this warm bowl of oats topped with berries. I also find it’s perfect for those slightly chillier mornings camping. Feel free to substitute different berries depending on the time you make this. Raspberries, black raspberries, and strawberries also make a great addition to the porridge!
- 2 cup blueberries
- 1 cup blackberries
- 2 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1 cup steel cut oats*
- 2 cups water
- 1/2 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.