Cinnamon oats are my go-to five minute winter breakfast. They are healthy, nourishing, convenient to store at work, and take only a few minutes to cook. I usually add in some nuts for a crunch and blueberries for a sweet fruit burst. Super easy.
Yesterday was the first snow of 2012 in DC. Although it was only half an inch, I felt compelled to whip up an extra special bowl of oat goodness for my loungey Saturday morning.
Inspired by this post on Women’s Health that walnuts “contain almost twice the antioxidant content of any other commonly consumed nut”, I started with walnuts for my nut add-in. In my effort to eat chocolate for breakfast more often, I chose dark chocolate chunks. Blueberries are exploding with antioxidants and chia seed is my new favorite omega-powerhouse, so these were a natural choice to balance out the other ingredients.
Topped off with agave and rice milk, this was a satisfying and warming bowl of winter tastiness. I was full just over halfway through, so you might want to share. Enjoy!
blueberry walnut chocolate cinnamon weekend oats!
1/2 cup old fashioned rolled oats
1/2 tsp cinnamon
1 cup water
1/4 cup blueberries, fresh or frozen
8 raw walnuts halves, chopped or broken
1 rounded tbsp dark chocolate mini chunks or chips
1 tbsp chia seed
1 tsp agave nectar
rice or any milk, to taste [optional]
[do it up!]
Stir oats, cinnamon, and water together in a microwave safe bowl and cook for 4 minutes on 50% power*. Stir in the blueberries, walnuts, chocolate, chia seed and microwave for an additional 25 seconds. Stir in the agave nectar and top off with a splash of milk.
This process can also be done in a small saucepan over medium low-heat for five minutes. You can add in all additional ingredients near the end of cooking. I enjoy saving myself extra dish-washing on weekends, but it’s up to you!
*The oats will appear watery when done cooking, but the chia seed expands in water so it all comes together.