Wild Blueberry Oatmeal x Granola Clusters

Oatmeal, alone, kinda boring. Oatmeal cooked with gorgeous berries, no longer snoozing. Then you add some crunchy granola clusters on top of that & honey watch out. The blueberries turn the oats a gorgeous purple color, to keep things visually compelling, but they also add a powerful nutrient punch. Filled with antioxidants & liver boosting compounds, the berries really shine through the blank canvas of the oats. But let’s give oats their moment too: easily digestible, a perfect combination to fruit – still allowing their healing power to shine through, and a perfect steady energy boost.

Normally granola in the morning is a no-no for me, since it’s typically made with coconut oils & fatty nuts & I like to keep my mornings fat-free to optimize digestions. BUT I got crafty & came up with an oil-free solution that’s almost as good as the stuff on the shelf. Added bonus – clean & readily available ingredients. Whip up a big batch & use all month!

The other superstar here: maple syrup. The real stuff, of course. No Butterworth’s here, I beg you. Pure unrefined maple syrup is the PERFECT source of glucose for your brain. Which means steady energy & good mood. Can I get a hell yea. 

Oatmeal Recipe:

• ½ organic gluten-free oats (oats are typically processed in facilities with gluten, so you really want to prioritize gluten-free here)

• 1 c water

• 1 c frozen wild blueberries

• Pinch of salt

• Pure unrefined maple syrup (for topping)

Bring water to boil, then reduce to a simmer. Stir in the oats, frozen blueberries, and salt. Top with maple syrup & the oil-free granola recipe below.

Granola Recipe:

• 2 cups oats

• 1/3 c maple syrup

• 1/3 c applesauce (I like the little unsweetened organic individual cups from TJ’s)

• Cinnamon & salt to taste 

Bake at 350 for 20 minutes, stir around. Bake for another 10, break up & stir. Can continue baking in 10 minute increments until you get to your desired crispiness.