This time a year (March) there is not much fruit that grows here naturally. So I’m very happy with these blueberries from the freezer for this breakfast. Fresh ones are available from June until September. I still decided to put this recipe under autumn and winter because of two reasons. The first is the availability from the freezer which for me works very well for blueberries. The second one is that I like warm grainmeal as a breakfast in the colder months. This recipe is tagged from September until April. In the About Me section you find more about my considerations over the seasonal categories.
The grainflakes are made of four different types: wheat, barley, oat and rye. I bought this mix at the local mill. If you don’t have these that’s no problem: you can use normal oat flakes instead. I like to alternate a little between grains, sometimes depending on the seasons where my body asks for something different. The flakes have a long shelf life.
For this recipe I cracked some walnuts. You can find walnuts in the shell in most supermarkets, often in the vegetable section, or at the market. Mostly, but not always, I think freshly cracked walnuts taste the best. Walnuts can taste very different. Walnuts in the shell you can keep for up to two years (source: Baktotaal). I sometimes wonder why there are not walnut trees planted in more places since they grow here very good.
For 1 portion:
– 4 tablespoons four-grain flakes
– 100ml water
– 75g blueberries
– 1 tablespoon apple sauce
– 1 teaspoon flaxseeds
– 1 tablespoon (soy) yogurt
– 3 walnuts from the shell
– 1/2 teaspoon cinnamon powder
Bring the flakes to a boil with the water and the cinnamon powder. Add most of the blueberries but keep a few separate to add on top. Defrost the other blueberries. Boil the grainmeal on low heat for around 5-10 minutes until the flakes are softened. For the last two minutes add the apple sauce, stir it into the grainmeal and let it heat.
Serve with the flaxseeds, yogurt, walnuts and blueberries on top.
