Oats with lemon zest and gingery blueberry sauce makes an easy, nourishing breakfast with a unique flavor combination to start your day.
Happy Monday! Hope you’re enjoying the start to a fabulous week! I’m really looking forward to settling in after all our recent travels. If you’ve been following me on Instagram, then you know we’ve spent the past week and a half in Hawaii. My sister-in-law got Maui’ed on Maui (sorry…), so Scott and I used it as an excuse to go island hopping. Scott had never been and although I had visited a few islands in high school with family, I was itching to go back. If you know us, then you know there was very little relaxing on the beach – drives me nuts! Instead, we spent our time hiking, exploring and, of course, eating! I’ll be sharing a recap of our time on the island and a look at all the delicious things we ate, but until then, just know I am seriously considering changing my blog to “An Ahi Poke A Day!”
As much as I love to travel, lately I’ve kinda worn myself thin with it. Of course, as I’m typing this, my husband is next to me trying to convince me that we need to go to Miami for New Years to watch our Clemson Tigers in the playoffs. Ha! Still, I’m looking forward to spending the next few months mostly at home.
The flexibility of owning a business and being able to take off whenever you want is nice, but it’s not all it’s cracked up to be. The past few months, I feel like I’ve constantly been working late to either work ahead for vacations or catch up from vacation. I can’t complain…but I’m gonna go ahead and complain. I’m tired and need to drop some things off my plate.
One of the ways I’m simplifying is in the kitchen. I love food and I love to cook, so it’s easy to get wrapped up in making something delicious, and then get stressed halfway through cooking because I’m hungry and I still have a million things to do. While I still want to share things that are exciting and fun on the blog, there will definitely be a theme of simplicity. And lots of batch cooking friendly dishes!
This recipe for oats definitely fits in that category. I know it’s pretty similar to my recipe for coconut oats with blueberry chia jam, but it’s just different up to earn a post of it’s own. I think you’re going to love the unique flavor combination of lemon zest, blueberries and ginger. You can batch cook oatmeal, keep it in the fridge and just add a little extra milk to thin it before reheating. The blueberry ginger sauce is also batch cooking friendly, and incredibly easy to make. I use a bag of frozen wild blueberries, bring it to a quick simmer then add ginger and chia seeds to thicken. You might want to make twice as much as you’ll need – extras are so yummy over plain yogurt and I bet you could even turn it into a savory glaze for roasted chicken!
- 2 cups rolled oats
- 2 cups unsweetened almond milk
- 2 cups water
- 1 teaspoon lemon zest
- Pinch of salt
- For serving: toasted cashews, plain greek yogurt and blueberry ginger sauce
- Blueberry Ginger Sauce:
- 12 ounce bag frozen blueberries
- 1 tablespoon honey
- 2-3 teaspoons finely grated ginger
- 2 tablespoons chia seeds
- First, make blueberry sauce. Combine frozen berries, honey, and ginger in a small pot on medium heat. Cook until liquid has released and blueberries are no longer frozen, about 5-7 minutes. Stir in chia seeds and set aside until thickened, about 10 minutes.
- Next, make the oatmeal. Bring water and almond milk to a boil in a medium pot. Pour in oats and stir to combine. Reduce heat to low and simmer until oats are tender, 5-10 minutes.
- Serve oats topped with blueberry sauce, cashews, and yogurt.
More oatmeal recipes: