Most days, I have a hard time making time for breakfast in the morning. I end up rushing around and trying to get to work as soon as possible, since we don't have to be in at a certain time and, in general, the earlier we get to work, the earlier we leave. I've found that taking breakfast with me (to eat at work) seems to be the only way it gets eaten on those extra-busy days.
Don't get me wrong, I love breakfast. It's probably one of my favorite meals. It's the time factor that kills me. I knew that I wanted to add blueberries to my oatmeal some time this week as part of the weekly food challenge and decided last night that today would be the day. However, when I realized that I was already "running late" for work, I decided to pack the oatmeal ingredients up and take them with me.
I used a lot of tupperware (the 4 pictured, plus 1 other for milk), but the end-result was well-worth all the prepping and packing. Last time I made my blueberries and cream oatmeal, I stirred the blueberries into the oatmeal post cooking. This time, I added the blueberries prior to cooking and they nearly disappeared into a cloud of pinky-blue in my oats. I'm not sure which method I like better, but I'm betting a combo of adding blueberries before and after cooking would be best.
- 1/4 cup quick cooking oats
- 1/2 cup water
- 1/4 cup blueberries
- 1/2 tsp flax seed
- 1 tsp sugar
- 1-2 tbsp 2% milk
- topped with sliced almonds - about 1 tbsp
I can't wait to see what blueberry goodness you guys are coming up with this week!