I’ve been trying to find new ways to make the most of my breakfasts, and had been struggling for inspiration. It’s not easy to find something that’s filling, tasty and not calorie-heavy at the same time.
While the fact that oats keep you fuller for far longer than some other breakfasts is nothing new, I’ve often found them quite stodgy and just a bit… unsatisfying.
So I’ve been experimenting!
While mixing blueberries into porridge or oatmeal is anything but revolutionary, I’ve found the inclusion of one ingredient has really made a difference: Flaxseed.
Often associated with its oil form, flaxseed is available in ground form and that’s what I’m using in today’s recipe. It has a slightly grainy texture to it, but it has a nutty taste and aroma that goes perfectly with the oats and pecans.
And its metabolism and mood-boosting properties are the perfect way to get your system in gear for the day ahead!
- 1 cup rolled oats
- 2 tbsp roughly chopped pecans, toasted
- 2 tbsp ground flaxseed
- 1/3 cup blueberries
- 1 tbsp honey
- 1 cup milk
- 3/4 cup water
- 1 pinch salt
Combine the milk and water in a small saucepan and bring to a boil over medium heat. Once it reaches boiling point, reduce the heat to medium-low.
Stir in the oats, flaxseed, and salt. Cook for 5 minutes, stirring regularly, until the oats start to firm.
Remove the saucepan from the heat. Cover with a dish towel and let sit for 2 minutes.
Stir the oatmeal a few times and serve into two bowls. Top with blueberries, pecans, and a drizzle of honey. Enjoy!