Ahhhmazing blueberry soup with oats and seeds

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

1. 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.
2. 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.
3. Take oats out of the fridge and pour into the soup
4. Top with banana slices and seeds, then drizzle with almond butter and serve immediately