I’ve been quite lazy recently, especially when it comes to breakfast. Hence, I’ve been experimenting and toying with various recipes, all of which did not involve much cooking but packed lots of flavor. Yep...this summer, I’ve been munching on easy, clean, fast breakfast and sweet concoctions. And this Oatmeal with Blueberries and Toasted Pistachios is no exception.
This recipe will take you only fifteen minutes to whip up, just slightly longer than this other morning favorite of mine, but I assure you it’s well worth it. I love the warm and creamy oatmeal that gets soaked in a sweet and tangy homemade-like jam of bright blueberries, and is topped with roasted pistachios, while the cinnamon-sugar adds a spicy and crunchy finishing touch. The whole combination is deeply colorful, toothsome and way more satisfying than its individual parts might suggest. It will keep you sated for hours.
I also love the versatility of this recipe. You can vary it and customize it to your liking. No blueberries? No problem. Use blackberries or raspberries, or a mix, or frozen berries. Something tells me that even plums would work wonders. Substitute pistachios with sliced almonds or walnuts. And if you’re an almond milk fanatic, even better, use that instead of whole milk; its nutty flavor pairs really well with the oatmeal and brings that protein boost to your bowl. You don’t fancy the creaminess, boil the oatmeal in water; no biggie. I’m telling you, you won’t get bored easily with this dish. Enjoy!
Oatmeal with Blueberries and Toasted Pistachios
By Simply Romanesco inspired by Food & Wine (June 2015) and Giada’s Feel Good Food by Giada De Laurentiis
Makes: 2 servings
· 2 Tablespoon pistachios, unsalted and roasted (sliced toasted almonds or chopped walnuts also work well)
· 1 cup whole milk (unsweetened almond milk will work wonders too)
· Pinch of kosher salt
· ½ teaspoon vanilla extract
· ½ cup old-fashioned rolled oats
· 2 heaped Tablespoons sugar
· ½ teaspoon cinnamon
· 1 cup blueberries (or a mix of berries)
In a small bowl, combine the sugar and the cinnamon and mix well.
If you can’t find roasted and unsalted pistachios at the grocery store, lightly toast them in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4-5 minutes. Transfer them to a plate.
In a medium saucepan, bring the milk, the pinch of salt and vanilla extract to a boil over medium heat. Add the oats and cook over medium-low heat, stirring often, until thickened, about 6-8 minutes. I like my oatmeal creamier, so I take it off the heat after about 6 minutes. Spoon the oatmeal into two bowls or jars or glasses.
In the same saucepan, add the blueberries and sprinkle with 1 Tablespoon of the cinnamon-sugar. Heat up the blueberries over medium-low heat until juicy and soft and some of them burst, about 5-7 minutes.
Spoon the berry sauce over the oatmeal, top with pistachios, and sprinkle with cinnamon-sugar.