This Gluten-free oatmeal bowl topped with a fresh blueberry compote and Garden Granola Beetroot Ginger and is a sight for sore eyes and tastes like a warm hug on a brisk Fall morning.
Ingredients
Blueberry Compote
2 c fresh blueberries
3 tbsp water
2 tbsp maple syrup
2 tbsp lemon juice
Oatmeal
1 cup gluten-free rolled oats
1 3/4-2 cup water
pinch of seal salt
Toppings
fresh blackberries
instructions
blueberry compote
Add the blueberries, water, maple syrup and lemon juice to a small saucepan over medium high heat.
Bring mixture to a boil, and when the blueberries just begin to pop, reduce heat to simmer and cook for 8-10 min.
Remove from heat and serve while warm.
Oatmeal bowl
add oats, water and sea salt to small saucepan and bring to boil over medium-high heat.
reduce heat to medium, and simmer stirring often until thickened and oats are tender about, 5-8 minutes.
Remove from heat and set aside for about 2 minutes
putting it all together
add oatmeal to serving bowl
add a spoonful of blueberry compote, and sprinkle our award-winning Beetroot Ginger Garden Granola® on top and blackberries as desired.
stir with spoon and enjoy!
