I always saw porridge as an old-fashioned healthy but stodgy brekkie eaten by people who lived in cold weather. I myself would have it from time to time growing up in Montreal, but can’t say it was my preferred breakfast option. Anyway, I can’t believe we’ve spent so many years eating oats as plain porridge now that I’ve discovered the world of overnight oats and the social media foodie frenzy around it. Search for #overnightoats on instagram and you will be presented with mouth-watering bowls of fruity goodness drizzled with all sorts of natural butters and purées that will make you reconsider the old oat. I certainly did, and tested a bunch of variations. I have a couple of favorite recipes, but this is one I particularly affection because it brings back fond souvenirs of a trip I made to Sweden years ago, where I first discovered blueberry soup. I’ve made a quick and dirty version of it here so that it can accomodate busy mornings where I don’t have a lot of time. As for soaking the oats, it takes 1 minute to prepare the night before so no stress there. Oh and a bonus with blueberries is that they aren’t as tart as other berries so even sugar-loving kids (ie. mine) will eat them without adding sweetener.
Makes 1 bowl
Ingredients
- 1/2 cup gluten free rolled oats
- 1 tsp cinnamon (you can use less if you prefer)
- 3/4 cup filtered water or your favorite regular/nut milk
- 2/3 cup frozen wild blueberries (you can of course use fresh, but if you’re like me and don’t always have them on hand, frozen is perfect)
- 1 tsp milled flax seeds
- 1 tbsp natural collagen powder (totally optional, I use it because it adds a bit more texture, is good for the skin and has amino acids, ie. great post-workout)
- 1/2 banana, sliced
- 2 tbsp almond butter (or other nut butter of your choice)
- 1 tsp extra seeds (hemp, flax, sunflower, pumpkin or whatever else you have on hand)
Instructions
- Mix oats and cinnamon in a small bowl. Stir in water, mix well and let sit covered in the fridge for a couple of hours or overnight.
- In a microwave proof bowl, place blueberries, flaxseeds and collagen. Heat in microwave at medium high for about 1 minute or more. The mixture should be hot with some blueberry juice around it.
- Take oats out of the fridge and pour into the soup
- Top with banana slices and seeds, then drizzle with almond butter and serve immediately
