Breakfast, often referred to as the most important meal of the day, is also the most often skipped meal of the day. That shouldn’t be the case.
Eating in the morning helps you – and your little one—get through the day better. It improves things like concentration, and even contributes to weight loss.
Oatmeal is a good start. It not only fills you up, but is also known to be cholesterol lowering. Mix in some blueberries, full of nutrients, and you’ve got a fast, delicious way to start your morning. This warm treat can also be a comforting beginning to a rainy day, like today!
This recipe for steel-cut oats comes from Lorna Sass’ great book “Whole Grains Every Day, Every Way.”
- 1 cup frozen or fresh blueberries
- 1/4 cup pure maple syrup
- 1 cinnamon stick
- Generous pinch of salt
- 1 cup steel-cut oats
- Pinch of cinnamon
- 1/2 cup milk (optional)
- For the blueberry compote: Place blueberries, syrup and cinnamon stick in a small saucepan. Bring to a simmer and cook, over low heat, until the berries break down into a syrup, about 5 minutes. Remove from the heat and allow to steep. Can be made up to two days ahead. Reheat and remove the cinnamon stick before serving.
- For the oatmeal: Bring 4 cups of water and salt to a boil in a heavy 2-quart saucepan. Stir in the oats and cinnamon. Turn off the heat. Cover and let sit overnight.
- The next morning, stir well. Bring to a simmer over medium heat. If all of the water has been absorbed, stir in milk (if using) or additional water. Cover and cook over low heat until the oats are tender, about 5 minutes.
- To serve: Divide the oats among four bowls. Spoon the compote on top.