A hearty breakfast

I am a terrible blogger. I like to eat. I like to cook bake. I like to take pictures. I like to write. Somehow, however, all of these actions can never fall into place as effortless as Joy's, Erica's, or Izy's actions do. 

I apologize. But I made us a realllly, cute breakfast. Filling and easy on the eyes. My kind of breakfast. 

I made it after a long weekend of brownie baking/testing and hotpot eating. By Sunday morning, I was ready for fresh fruit and warm oats. 

I want to share the recipe. For some reason, today, I am a girl of very few words. I wish I can wax poetry and talk about how comforting this porridge is, how warm and delicious it is, especially with a spoonful of cream and a handful of crunchy, sliced almonds. Make it soon, on a slow Sunday morning, when you need a stomach full of berries and oats. 

(Instagram makes it super vibrant. Sweeeeet.)

Berry Porridge 

Adapted from Tim Mazurek

1/2 c. raspberries

1/2 c. blueberries 

2 c. water 

1/4 t. vanilla extract

1 T. dark brown sugar
1/4 t. cinnamon

1 c. oat bran 

heavy cream 

toasted almonds 

dark brown sugar

more berries 

Add the berries, water, extract, and sugar in a saucepan on medium heat until the mixture starts to boil. Add the oat bran and cook for 3-5 minutes, or until the mixture has thickened. 

Serve with 1 T. heavy cream, toasted almonds, dark brown sugar (or maple syrup or honey), and an arrangement of berries.