A week that passes in my house without at least one bowl of oatmeal, or oats of some description, is a very strange week indeed. It’s actually a bit of a
tradition addiction… yes, I am a total #oataddict and proud. I actually get a bit antsy if I haven’t had my dose of oatmeal for a while. I find myself wandering to the kitchen and staring forlornly at my bag of oats, musing over if I have time to make some in the morning, of if I should prepare something there and then, just so I can have my fix and be on time!
A muse who wants blackberry oatmeal?
This, ladies and gentlemen, came from one of those musings. You see, lately I’ve been working through my frozen fruits from the summer (when I bought far too many to possibly eat). My current favourite? Blackberries. I kept chucking them in the smoothies I made for my fiancé while he was ill, and of course a few never made their way into the blender… they’re so sweet, and dark and I love that my fingers get all stained (if they’re fresh or defrosted) with the juice after just the most tentative of holds.
And they taste amazing mixed with chocolate.
So.. my muse likes oatmeal, blackberries, and chocolate. Who knew? I’m certainly not arguing! So as soon as I had a morning with the appropriate time spare, I started work on this little bowl of delicious breakfast amazingness. I bring you (drum roll)…. Black Forest Blackberry Oatmeal.
Instead of cherries, or a combination of blackberries and cherries, I use just delicious, squidgy blackberries – because that’s what I have. I don’t see any need to go out and buy them especially – Aldi do a frozen box of black forest fruits for about £1.49 (at the time of writing) which you could quite easily use instead.
Black Forest Blackberry Oatmeal
- 30 g oats ~⅓ cup
- 200 ml water
- ½ tsp cocoa nibs
- 70 g frozen blackberries divided
- 1 tsp Naturya choc blend
- ½ tsp rice protein
- ½ tsp pea protein
- 1 tbsp sugar free syrup I used vanilla
- Dash chocolate flavouring optional, see note
- Put the oats and water in a pan over a low heat, bring to a gentle simmer.
- Meanwhile, mix the choc blend and proteins with a little water (about 1-2 tablespoons) until they form a paste.
- Add the paste, sugar free syrup, chocolate flavouring (if using), frozen blackberries (reserve a few for the topping) and the cocoa nibs to the oats, stirring regularly. Cook to desired consistency.
- Serve topped with additional blackberries and cocoa nibs (or anything else you fancy! Pomegranate seeds are brilliant if you have some to hand)
If you make this for yourself (or anybody else for that matter!) let me know! Comment below, give me a shout on Twitter (@lucirebecca) or hashtag your creation on Instagram with #madebyluci – you can find me on there too under @lucirebecca.