My summer job used to entail picking blueberries for two hours nearly every morning. What a life, right? I’d stash my iPod in my back pocket, and start plucking away, eating part of my harvest along the way. Looking back at it, I should’ve stashed a spoon and some yogurt in my back pocket, too.
My school’s-out-for-the-summer days are over, meaning my farm girl days are too — for the time being at least. But my blueberry-picking days are not. Every summer, I make sure to take a drive out to the countryside at least once and hit up the local orchards with my mom. This year’s excursion went to strawberries. With red-stained hands and not a care in the world, these are the summer moments I cherish.
An outing to the blueberry bushes still awaits. However, I did manage to snatch up an already picked quart from a farmer’s market near Philly last weekend. I’m convinced, nothing beats fresh blueberries in the summer. At least in the fruit world. (Although, watermelon takes a close second.)
My love for the fruit makes itself present in my kitchen, often warranting a dial on of the oven even amongst the hottest of July days. Blueberry buckle is by far worth the heat. With one bite (and many more to come), there’s just no arguing that.
However, more often than not, desserts and pastries get bypassed and the blue gems are put to use for breakfast. Blueberry oatmeal is my longtime summer staple, carrying me through mornings since 2001.
As a kid, I was always a sucker for blueberry pancakes. While that still rings true today, you’ll find oatmeal far more often on my breakfast table than flapjacks. This particular bowl of oats creates a a healthier, but equally as tasty rendition of a favorite childhood breakfast. Jazzed up with a simple maple-tahini sauce, there’s little to be missed.
- -1 cup oatmeal
- -2/3 to 1 cup blueberries, washed
- -3 Tbsp. maple syrup
- -1 1/2 Tbsp. sesame tahini
- -Salt, to taste
- -2 Tbsp. walnuts, chopped
- Place 1 cup of oatmeal with 2 1/2 cups of cold water in a medium pot. Cover and place over low heat. Let cook for 10-15 minutes, or until water is absorbed and oatmeal is on the creamy side. Uncover occasionally to stir. Add blueberries, and let cook for 2 minutes, or until the first couple of blueberries begin to burst. Remove from heat.
- In a small bowl, whisk maple syrup, tahini and a dash of salt. Divide oatmeal between two bowls. Drizzle maple sesame sauce over top. Sprinkle with salt and chopped walnuts. Serve.