This breakfast recipe comes from Le Pain Quotidien. Le Pain Quotidien is a great bakery-restaurant that Mark and I discovered while we were in Washington DC. We stopped for a great breakfast at their DuPont Circle location and both meals were excellent. Turns out there are several Southern California locations of Le Pain Quotidien as well. On our first visit I noticed that on almost each table was a really nice looking cookbook from the restaurant. Both days I checked out the cookbook, and on the second day Mark found it on Amazon.com and we ordered it. It was at our door when we got home to Long Beach.
2 1/2 cups water
1 1/2 cups old-fashioned oats or rolled oats
4 cups mixed berries
4 tbsp agave syrup or acacia honey
Place the water in a saucepan and bring to a boil, then sprinkle in the oats. Bring back to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the oatmeal thickens, stirring occasionally. Set aside for at least one hour to let the old fashioned oats absorb all the liquid. If using rolled oats, which is what I used, follow package directions.
Meanwhile, place the mixed berries and agave syrup in a saucepan over high heat and bring to a boil. Boil for one minute, then remove from the heat and set aside.
1 cup soy milk
4 tbsp flaxseed or canola oil
2 tsp flaxseeds
Pour the soy milk into the cooked oatmeal and reheat for 5 minutes, stirring regularly. Divide the oatmeal and the berry mixture among 4 bowls and stir to combine, then drizzle 1 tablespoon of oil over each serving and sprinkle with the flaxseeds. Serve immediately.
This dish is great for making ahead in larger quantities, because the cooked oatmeal can be stored in the refrigerator for up to 5 days: just add 1/4 cup soy milk per portion, reheat and add berries, oil and flaxseeds to serve. If you want to freeze the oatmeal, quickly cool the oats as soon as they’re cooked by pouring them into a large, shallow dish. Divide the cooled oatmeal into portions according to your needs, then store in sealable plastic freezer bags or freezeproof containers. The frozen oats will keep for up to 3 months.
I am serving Oatmeal omega-3 berry boost with breakfast tomorrow, so I will let you know soon how it turned out!
BERRY BOOST UPDATE!
Mark and I enjoyed the Oatmeal omega-3 berry boost for breakfast this morning and it was delicious! It was easy to make and very enjoyable. I recommend it!
You might recall that the other day I shared my recipe for Scott’s three-day refrigerator pickles. Well today is that third day and THEY ARE GREAT! Mark and I both had some today and they have a very zesty taste! Yayyy pickles!!