This breakfast had no intention of making it to the blog. But after creating it and seeing it come to life, hitting the Internet was inevitable. I mean, gorgeous, right?! Its vibrance reminds me of the Quinoa Beet Tabbouleh I made over the summer. Colorful foods, in nature, are ones I want to eat. Kind of like colorful conversations. Those are the ones I most want to have.
Speaking of, will you all help me get a conversation going on FFF’s Facebook page? My Internet marketing skills are failing. Oh no, the world is going to end. But really, I just get (entirely too) excited when something turns out great in the kitchen and I can share it with all of you. It’d be great to eventually build more of a community. Ya feel me? One day.
Anyway, back to this oatmeal. It’s really a simple recipe that plays off of the natural beauty of blackberries. I’ve been loving coconut flakes lately, and in their toasted form they really add a satisfying form of crunch. Toast up the walnuts too if you want for an extra cozy breakfast.
- -1 cup of old fashioned rolled oats
- -1/2 cup blackberries, fresh or frozen
- -2 Tbsp. / handful of walnuts, chopped
- -1/4 cup coconut flakes (not shreds!)
- -Cinnamon, optional
- -Honey, to taste
- -Salt, to taste
- Over medium heat, place oats in a pan with 2 cups of water, and cover. Bring to a medium-high simmer, and then reduce heat to a low simmer. Let cook for 5 minutes, and then add blackberries. Let cook another 5 minutes, or until oatmeal is creamy and water is absorbed.
- Meanwhile, add a little bit of butter or oil to a small skillet over medium-high heat. Add coconut flakes, and stir continuously until edges start to brown. It will only take a minute or two.
- Divide oatmeal between two bowls, and top with walnuts, honey and cinnamon, if desired. Season with salt, and then sprinkle coconut flakes on top.
- *Note: You will have extra coconut flakes, but it's easier to make them in a slightly larger batch. Place in an airtight container and save for later use.