Strawberry and bananas, cherry and lime, rhubarb and strawberry… None of those classic fruit combinations appeal to me as much as peach and blueberry. As much as I love a traditional peach cobbler, I’m all for adding blueberries to the equation sometimes.
As I’m writing this post, it just occurred to me that I used to not like blueberries. I liked blueberry-flavored things, like the fake blueberries in Betty Crocker muffin mixes, but the real thing grossed me out entirely. To be honest, I can’t remember really enjoying a blueberry until I made my Baked Blueberry Muffin Oatmeal…and that was not that long ago! Now, a quick click on the “blueberries” label at the bottom of this post shows just how enamored I am with them!
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 medium yellow peach
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of salt
- 1/4 cup fresh blueberries
How to make it:
- Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- Dice up the peach and add to the oatmeal immediately.
- Once more of the liquid has absorbed, add vanilla extract, a tiny pinch of salt, and cinnamon. Stir.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, add in blueberries and gently stir into the oatmeal, just so they get warm and mixed in.
- Transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, more blueberries, etc.).