Thursdays are by far my busiest day this semester. I have classes from 10-1 and then again from 2:30-4:30, and from there have to catch a 5:15 bus to teach dance in time for 6 until 8, bus home for Bible study 9-11. Finding some breathing space now with Laura at a Starbucks a little ways from campus, and time to blog. My little sprain that probably wouldn’t even classify as a sprain but still has my ankle swollen is healed enough that I’m not limping and so I’m going to teach my hip hop classes tonight. And this morning I was intentional about making time to pray, study the Word, and have about an hour in the kitchen with worship music, blessed morning sunlight, and a messy bun, creating.
And I concocted something different for my usual morning oatmeal.
Cooked Oats with Blueberry Syrup
1 cup dry oats
1 3/4 cup water
1 cup frozen blueberries
2 T lemon juice
2 T unsweetened almond milk
2 tsp stevia
1 tsp salt
1 T peanut butter
1 T water
1 tsp cinnamon
1. In a saucepan, combine oats and water and bring to a boil with a pinch of salt. Boil and stir one minute; reduce heat. Let simmer until all liquid is absorbed.
2. In another saucepan, combine blueberries, almond milk, lemon juice, stevia, and salt. Bring to boil; reduce heat. Let simmer for 10 minutes, stirring occasionally.
3. In a small bowl, combine peanut butter, water, and cinnamon with more stevia, if desired. Microwave for 10-15 seconds. Stir well to combine.
4. Pour cinnamon peanut butter over the hot oats; add blueberry syrup on top. Mix well to combine flavours and taste for extra salt or other flavours (ginger, more cinnamon, lemon zest… possibilities are endless)!