Time to celebrate blueberries, you guys.

They are the crème de la crème of summer fruit. When you roll out of bed on the weekend, breakfast should most definitely be comprised of these succulent seasonal flavors.

So I made purple oatmeal.

Stovetop:
1 c. quick oats
1 c. water
1/2 c. half & half (divided 1/4 + 1/4)
2 TBSP brown sugar
1/2 tsp cinnamon
{add last} 1/2 c. blueberries (frozen or fresh)

Toppings:
1/4 c. (heaping) slivered almonds (**oven roasted)
1/4 c. unsweetened coconut shavings
1/2 c. blueberries (fresh)
banana, sliced (1/2)

**you’ll want to roast the almonds first.  Just broil for a few minutes until browned.

Cook the first 5 oatmeal ingredients (minus that 1/4 cup portion of half&half), over low-medium heat, stirring frequently so avoid sticking or burning.  After a couple minutes of the liquid dissolving, add that other 1/4 cup cream.  Lastly, add 1/2 cup frozen blueberries and stir to wake up the pretty purple juices.

When it’s hot creamy and colorful, pour it into a bowl and add/layer your toppings!!

Now go get that coffee brewing, it’s time to get the weekend started!

from my Tiny Kitchen,
glorieanna