A cozy breakfast enjoyed by the morning light of the kitchen window is a lovely thing. That's especially true when it involves blueberries and bananas and memories of four fun days of spring break family activities in Vancouver. We arrived home on the Island yesterday happy and exhausted, and as much as I loved the restaurant breakfasts we were treated to while away, cozy kitchen breakfasts are back on the menu this week as we return to frugal family living.
Oatmeal is a go-to breakfast for me. Simple and healthy, it keeps me going for hours. I like to use quick cooking oats for their, well, quick-cookingness, and they're never alone in my breakfast bowl. Chopped fruit, nuts and other goodies I can find go in the saucepan too and the result is anything but plain and ordinary. Other oatmeal recipes I've shared on the blog include apple pie oatmeal, honey nut oatmeal and banana coconut oatmeal. New combinations are fun to think up, and some brown sugar, yogurt or a splash of milk are the usual companions.
Here's how I made it:
serves two children or one hungry adult
1 1/2 cups water
3/4 cup quick-cooking oats
1 banana, chopped
1/3 cup fresh blueberries
1 heaping tbsp plain yogurt (optional)
1 heaping tsp brown sugar (optional)
I started by bringing the water to a boil in a medium saucepan. I added the oats, chopped banana and blueberries and lowered the heat to medium, cooking for 3-4 minutes while stirring often. Then the oatmeal was spooned into bowls and topped with the yogurt and brown sugar.
I'm glad there's another week of spring break and family time ahead this week. No rushing little ones off to school first thing in the morning, which means plenty of time for cozy kitchen breakfasts.
Are you getting some extra family time for spring break? Are cozy kitchen breakfasts part of your routine?