This is my new favorite oatmeal flavor. You can swirl this blueberry puree into your favorite oatmeal – instant,quick, old-fashioned or steel cut. I happen to favor steel-cut oats, which I start the night before, then finish cooking in the morning. With peaches and blueberries in season, I’ve been cutting a half peach and putting it in the pot with the oatmeal for the last 5 minutes of cooking. Then I top the oatmeal with a swirl of homemade blueberry puree, about 1 Tbsp., and finish it off with soy or almond milk. The blueberry puree is not terribly sweet, but it has an intense blueberry flavor that is quite pleasing to the palate. It’s not hard to make and is a great, more healthful substitute for the overly sweet preserves and jams in stores. Give it a try.
|BLUEBERRY PUREE |
Source: Judy’s Kitchen
Rating: 10 out of 10
1 pt. fresh or frozen blueberries
2 Tbsp. sugar
1-1/2 tsp. freshly squeezed lemon juice
In 1-1/2 quart heavy saucepan, combine blueberries and sugar. Cook over medium heat till mixture bubbles. Reduce heat slightly to keep mixture to slow boil, stirring as needed for about 15-20 minutes, or till liquid is reduced and jam consistency is reached. Stir in lemon juice. Puree with immersion blender. Refrigerate.