THOUGHTS THURSDAY: Blueberry Syrup Recipe

Happy Thursday!

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)!


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