Growing up, my mom was always try to create new ways to fix our oatmeal for breakfast. Simple salt and pepper, peanut butter and banana, soy milk and maple syrup, ground nuts, and the other countless combinations she’d try out on my brother and I were all her endeavors to keep us eating a healthy breakfast. Never a fan of starting off our day with sugar, Fruit Loops (my favorite junk cereal as a kid) was almost always out of the question. On the rare occasion, my mom would let my brother and I wander the cereal aisle and actually pick out what we wanted. She’d treat us with mini cereal boxes for camping trips or some other special outing. On an everyday basis, however, it was some kind of oatmeal concoction going into the breakfast bowl. Luckily, she was a particularly talented oatmeal lady. Switching it up frequently, I was often fooled into thinking I was eating something new on a regular basis.
One of my favorite ingredient combos. that she came up with was blueberry oatmeal. She’d start the oatmeal and then a few minutes before it was finished, throw in a large handful of blueberries. She’d continue to cook just until the blues began to burst. The oatmeal was always finished off with a spoonful of sesame tahini and a drizzle of quality maple syrup. The result: A heavenly bowl of oatmeal that resembled blueberry pancakes. Pancakes, of course, were an item I would’ve eaten nearly every day for breakfast.
As I grow older, I’m filling in for my mom and creating my own ways to eat my morning oats. While my mom could eat and enjoy a bowl nearly every morning, it takes a little more motivation for me to crave oatmeal on a consistent basis. However, lately I’ve been eating overnight oats on the reg. and find I still look forward to them each morning they await my spoon. Below is my latest O-Oats creation, inspired by my mom’s timeless blueberry oatmeal. I’ve created a cold, summery variation that’s prepared the night before, perfect for those morning’s when you’re in a rush. Make sure to use a ripe banana, which surprisingly eliminates a need for any extra sugar…that’s certainly Mom approved.
- -1/3 cup oats
- -1/3 cup Greek yogurt
- -1/3 cup soy milk, slightly overflowing
- -1/2 banana (1/3 if it's particularly large)
- -Scant 1/4 cup blueberries
- -Maple syrup, to drizzle
- -Granola and/or chopped nuts
- Mash banana and blueberries together in a bowl until blended together. Stir in oats, yogurt, and milk. Cover, and refrigerate overnight.
- In the morning, top with granola and/or walnuts, along with fresh berries/bananas, if desired. Drizzle with maple syrup.