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).Print
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.