Blueberry Oatmeal

Do you ever get stuck in a breakfast rut? I have my typical breakfasts that I offer the kids during the week and I thought I would share one of them here. This is easy to make and keeps if you want to have it a couple days in row. You can cook the lentils ahead of time too and add them in straight from the fridge. But if you don't have any made up, you can also cook them at the same time as the oats. For serving I let the kids stir in some type of nut/seed butter. This has lots of fibre and protein which helps this meal last until the kids are able to eat their snacks a few hours later. This has the option of being a gluten free and vegan recipe if needed. 

1/2 cup        Lentils (either cooked ahead of time or rinsed and added) Not sure how to cook lentils? Read more here.
1 cup            Water
2 cups          Milk (or milk alternative- be sure to use unsweetened)
2 cups          Oats- use gluten free if necessary
1 cup            Frozen blueberries
1 tsp             Cinnamon

1. If you are cooking lentils first add rinsed lentils to pot and cook. Once the lentils have absorbed most of the water move onto the next step and add other ingredients to the same pot. If you are using pre-cooked lentils, move straight onto the next step.
2. Add oats, water, milk, cinnamon, frozen blueberries and lentils (if using pre-cooked) and stir.
3. Bring to boil, reduce heat and simmer until mixture begins to thicken.
4. Remove from heat and enjoy. Stir in nut/seed butter to serve.

Looking for more breakfast ideas? Contact Jill, Nurture The Future's Registered Dietitian at [email protected] 
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