I might be seeing blue.
This summer blueberries have been plentiful and cheap in the Midwest. I’ve putting them on my breakfast, baking them in muffins and just eating them plain by the handfuls.
When I was a little girl my grandma frequently made a cinnamon and sugar topped breakfast coffee cake called Blueberry Buckle. It was filled to the brim with fresh picked blueberries from the blueberry man, a distant relative who simply went by the fruity moniker.
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Each summer grandma would sort, wash, freeze and bake with buckets and buckets of blueberries. I can still see them lined up on her kitchen table in my memories.
Lately I’ve been using blueberries in a quick no-cook oatmeal breakfast (pictured). It’s easy to make too!
Blueberry-Walnut No-Cook Oatmeal
- 1/4 cup dry quick oats
- 1 Tbsp. ground chia seeds
- 1/2 cup milk
- 1/2 cup fresh blueberries
- 1 Tbsp. walnut pieces
Mix the dry oatmeal and chia seeds in a bowl. Add the milk, and stir. Top with the blueberries and walnuts. Refrigerate 20 minutes so it can thicken. Then, enjoy!
Do you love blueberries too? Tell me in the comments below how you like to enjoy them!
Until next time,
Note: This post was updated on February 3, 2017.