Blueberry Pie Oatmeal
I call this Blueberry Pie Oatmeal because it tastes sort of like eating a bowl of hot blueberry pie for breakfast. Don’t get me wrong, if there happens to be blueberry (or any) pie hanging around on any given morning, chances are I am eating it. That’s the only way that the saying “Easy as Pie” makes sense to me. It is incredibly easy to eat pie for breakfast. However, this three ingredient blueberry sauce is so easy to make, tastes like blueberry pie filling, and will turn your ordinary oatmeal into a dessert-like, but healthy, treat.
In the center of the above photo are the (3!) ingredients for the sauce: frozen blueberries, the juice of an orange, and maple syrup. We picked and froze blueberries last summer (see Blueberry Crisp) but you can use any frozen or fresh blueberries. In place of the fresh orange juice, 1/4 cup of any variety of O.J. can be substituted.
I have been cooking my oatmeal on the stove lately: 1/2 cup rolled oats in 1 cup of unsweetened vanilla almond milk (pictured, above right), brought to a boil for about 5 minutes. I used to cook it in the microwave for 2 1/2-3 minutes but it can boil over so, after cleaning up that mess a dozen times, I’ve found the stove is easier.
The sauce is so easy to make, I just bring the blueberries, orange juice and maple syrup to a boil and cook it for about 5 minutes, until about half the berries burst and it gets all “saucy”. It will thicken as it cools.
I’ve been trying to remember when I first started making this Blueberry Pie Oatmeal. I knew that it was a word-of-mouth situation, and I had a hunch that my son, Nicholas, told me about it after a high-school trip to Canada. We are such a foodie family that whether planning or reporting about a trip, food is always top priority. I had a vague recollection that he told me about it and showed me a photo, since we always take photos of the best food, and then I had to recreate it because it looked and sounded like the perfect winter breakfast. (I’m sorry to say that I haven’t the foggiest idea what he was doing in Canada without me. Besides eating this oatmeal and Poutine, of course.)
I called him, in LA, this morning and this was our actual conversation:
Me (ignoring the 3 hour time difference and calling first thing in the morning): Good morning! I’m trying to remember when I first started making that Blueberry Pie Oatmeal. Did you have it in Canada and tell me about it?
Nicholas (waking up to answer first inane question of the day): Yeah. That was Junior year (2010). In Quebec, at the Chateau Frontenac!
Me: Oh, wow! I should write that down. At the what? Can you spell that? Or, just text it to me when you wake up?
Nicholas (on speaker, typing): I already did.
I love that kid. He’s got food memories as strong as my own. Well, let’s face it, his are probably much stronger than mine at this point. Ah, youth. I love the fact that he, at 16 yrs old, took a photo of this dish and came home to describe it to me in such detail that I had to make it. Though he’s moved away, I’ve continued eating this for breakfast, year round, whenever the craving strikes, for 8 years. Thanks, Nicholas!
The recipe that follows makes 2 1/2 cups of blueberry sauce because it saves in the refrigerator for about a week and is good on so many things: pancakes, french toast, mixed into yogurt, on peanut butter or ricotta toast, just to name a few. The possibilities are endless, so let’s get cooking.
- 2 1/2 cups blueberries
- 1/4 cup fresh squeezed orange juice (juice of one orange)
- 1 1/2 Tbsp real maple syrup
- 1/2 cup rolled oats
- 1 cup almond milk (I use unsweetened vanilla)
- Brown Sugar, granola, heavy cream, for topping (to taste)
- Place the blueberries, orange juice and maple syrup in a sauce pan over medium high heat. Stir to combine. Bring to a simmer and cook for about 5 minutes, until about half the blueberries burst and mixture becomes saucy. Remove from heat. Sauce will thicken as it cools.
- Meanwhile, stir almond milk and oatmeal in a sauce pan to combine. Bring to a boil over medium high heat. Reduce heat and simmer for 5 minutes, until oatmeal is soft and thickened.
- Place oatmeal in a bowl, top with 1/2 cup blueberry sauce, 1 Tbsp brown sugar, granola and heavy cream to taste. Enjoy hot.
- The sauce recipe will make enough for 5 servings. Remaining sauce can be saved in an air-tight container in the refrigerator for one week.
- To make more than one serving of Blueberry Pie Oatmeal, multiply the amount of rolled oats and milk for each serving.