Wild Blueberry, Cranberry and Almond Oatmeal
Recipe by Rebecca Crump from Ezra Pound Cake
2 cups frozen Wild Blueberries
1 cup vanilla-flavored almond milk
1 cup water
1 cup quick-cooking steel-cut oats (like McCann’s)
1/4 to 1/3 cup slivered almonds
1/4 cup dried cranberries, chopped
Maple syrup or agave nectar, for serving (optional)
1. Bring the almond milk and water to a boil in a medium saucepan. Add the oatmeal. Reduce the heat to low, cover, and simmer until most of the liquid has been absorbed, about 10 minutes.
2. Slide the pan off the heat, and let it set, still covered, for about 5 minutes. (If your oatmeal seems dry or too thick after it has rested, stir in more almond milk until you get the desired consistency.)
3. Gently stir in the blueberries. (Or, serve yourself a bowl of oatmeal, and spoon the berries on top to keep your cereal from turning purple.)
4. Top each bowl with 1 tablespoon almonds, 1 tablespoon dried cranberries, and a drizzle of maple syrup (if using).
Wild Blue is Good for You!