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
1/4 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.