A simple and delicious breakfast
I am inserting this recipe, which I developed gradually by some trial and error, in the hope that it will help especially families with small children. This is a more soupy bowl of porridge, uses no milk (almond or otherwise) or sugar (only a little maple syrup or date paste to taste,) and is a lovely color of wild blueberries. You may want to have them eat before getting dressed (ounce of prevention).
Ingredients: Old-Fashioned Rolled Oats (I prefer Bob’s Red Mill Organic Extra Thick Rolled Oats), water, frozen Wyman’s Wild Blueberries
Have these ingredients ready before you begin; it’s a quick process.
- 1 and 3/4 cup water
- heaping 1/2 cup oats
- 1 generous cup frozen blueberries
To change the amount of porridge you make, the idea is to use more water than the traditional recipe says; usually it’s twice as much water as dry oats, but I more than double the water so it will be easy to pour out of the pot and will not need “milk”. That extra water also allows for evaporation, so I can avoid using a pot lid.
Pour the water into a 2 quart pot. Before the water is heated, dump the oats into the water, and stir with a whisk. This allows water to penetrate the oat grains, making some oat innards dissolve into the water, causing a creamy end result. Turn heat on high. As boiling starts, turn the heat to medium, and continue to stir frequently with the whisk as it starts to erupt (form a foam which threatens to boil over) or you can blow gently on the foam to settle it down if stirring doesn’t do it. This is when you don’t leave the stove or get distracted. Explain your dilemma to the children, stressing the temporary nature of this lessening of their priorities. Maybe let them watch the action. After a short time, about three to five minutes, the water becomes milky. Dr. Esselstyn is said to have his oats uncooked, with plant milk and fruit like a dry cereal, so apparently the length of cooking is not a health issue but a matter of taste, which you may adjust on subsequent cookings.
When you judge that’s enough, turn the heat to low, dump the frozen blueberries into the pot on top of the oats, and stir to distribute them throughout. Wild blueberries are tiny little dense packages of antioxidants and vitamins, some we don’t even know about yet, and they thaw immediately in the hot porridge. At this point you may cover the pot until your family is ready to eat, leaving it on the warm burner or not, or serve it right away, the blueberries having cooled the porridge to a “just right for kids” temperature. Check it yourself, though. Note that because of the extra water, it won’t solidify while it waits.
If they say it’s not sweet enough, or that they don’t like it (which is what that means), add a little at a time pure maple syrup or date paste. I like the date paste, as it is more correctly within the WFPB guidelines. Maple syrup is more of an acceptable cheating.
This is what I have for breakfast every morning. And if you want it to be very effective as a teaching exercise, you should have a bowl of it yourself. I feel good about having had my oats and blueberries for the day.