Updated January 2023
No pots or pans required. This weekday blueberry vanilla oatmeal can be made in one bowl, in the microwave, in five minutes. Whether the blueberries are fresh or frozen, high bush or low bush, and even if you must do this stove top it still feels just a bit fancy and all the way delicious.
New year, the soft drumming of vague resolutions ringing in my ears, no time to fuss with fancy breakfast and a distinct craving for simple comfort. Enter oatmeal. No need for the usual toppings, it’s a new year, a new start. No need for a pot, just an oversized bowl and the microwave. Toss in some blueberries, a splash of sugar and vanilla and 2014 (or 2023 or whatever year you’re in) ready or not here we come. Insert dance moves and a cup of coffee here.
Some other Oat variations…
Like savory? This take a little longer but is an egg-celent alternatives
If you like cranberries instead of blueberries try this oatmeal variation -don’t worry, it’s even fancier
or, if you want a weekend prep project, why not make your own granola?
Five minute Fancy Blueberry Vanilla Oatmeal
- 1/2 cup uncooked oatmeal thick cut or not, but not instant and not steel cut
- 1 cup water
- a pinch of salt
- 1/2 cup blueberries plus more for the top if using fresh berries
- 1 tsp sweetener sugar, honey, or agave (optional)
- 1/2 tsp vanilla
- 1/4 cup milk from what ever source you prefer (optional)
- Combine water, oats, and salt in an oversize microwave safe bowl (You need enough space that there is no chance of the oats boiling over and gunning things up),
- Microwave for three minutes. You can also do this on the stove top over medium heat but you might need to stir a time or two.
- Add blueberries, sweetener, and vanilla.
- Stir to combine and microwave for another two to three minutes.
- Top with milk and a dash of cinnamon.
- Conquer the new year.
My blueberry loyalties are torn. I’ve lived in both Maine and Oregon. Wild (or more aptly low bush) Maine blueberries are flavor packed, scrappy- my winter choice when I can find them frozen. But come summer nothing beats a pint of fresh picked Oregon blueberries, impossibly fat, tangy, sweet, and juicy.
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