I’m on a blueberry craze at the moment, but sadly they are still too expensive for me right now so I’m using frozen ones instead. It turns out I actually think frozen blueberries are more versatile as they taste great not only by themselves, but also in ice cream and oatmeal. This gives you the most beautifully coloured breakfast.
Serves 1
Ingredients:
30g oats
50g grated courgette/zucchini (optional, you can just add 20g oats)
100mL plant milk of choice (my favourite at the moment is Alpro coconut drink)
50g + 30g frozen or fresh blueberries
100mL water
1 tsp cinnamon
1 tsp sweetener of choice (optional)
What to do:
- Blend together 50g of the berries and 100mL water
- Mix the oats, grated zucchini, milk, cinnamon, and sweetener in a pot and start to warm it through
- Add the blended blueberries and the remaining 30g of whole blueberries and cook for around another 5 minutes until the desired consistency
Serve topped with banana, fruit, nuts, seeds, or any other toppings you desire!
I made this recipe using grated carrot instead of the zucchini and 2 finely chopped dates to sweeten (also, I used unsweetened almond milk and included the maca). It was very good, thanks for the ratios and the idea in general!
Ooh that sounds delicious! Thank you so much 🙂