Equipment
Ingredients
Oatmeal Base
- 480 ml water or unsweetened plant-based milk
- 90 g rolled oats, dry
- 1 g salt
- 2 g ground cinnamon
Flavor and Finishing
- 150 g blueberries, fresh or frozen
- 30 ml maple syrup
Nutrition (per serving)
Method
Pour the liquid into a medium saucepan and place over medium-high heat. Bring to a gentle boil at approximately 100°C/212°F.
Stir in the rolled oats, salt, and ground cinnamon. Reduce the heat to medium-low to maintain a gentle simmer.
Fold the fresh or frozen blueberries and maple syrup into the oatmeal. Continue to cook, stirring frequently to prevent sticking, until the oats are tender and the liquid is mostly absorbed.
Remove the saucepan from the heat. Allow the oatmeal to sit undisturbed in the pan to thicken and cool slightly.
Divide the warm oatmeal between two bowls. Serve immediately.
Chef's Notes
- For a richer, creamier texture, use a combination of half water and half plant-based milk rather than just water alone.
- If cooking for someone with celiac disease, ensure your rolled oats are certified gluten-free, as standard oats are often cross-contaminated during harvesting and processing.
- Frozen blueberries will bleed as they cook and turn the entire bowl of oatmeal a vibrant purple color, while fresh blueberries will mostly hold their shape and keep the oat base its natural color.
- To elevate the flavor without adding nuts, toast the dry oats in the saucepan over medium heat for two minutes until fragrant before adding the liquid.
Storage
Refrigerator: 4 days — Store in an airtight container. The oatmeal will thicken significantly as it cools.
Freezer: 1 month — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave on high for 1 to 2 minutes with a splash of milk or water, stirring halfway to restore creamy texture.
