This breakfast is my baby.
Ever since February when I needed a break from those yummy pumpkin oats, I’ve been getting myself out of bed with these blackberries and create oats. Every.single.day.
Reality check: I’ve been known to exaggerate on the blog and occasionally in real life, too, because apparently the blog isn’t real life? Anyways, I swear on a jar of honey that this is not an exaggeration. I eat this oatmeal every day.
Yesterday Bjork asked me how I get up every morning without hitting the snooze. I lied and said that I would die if I had to hear Marimba more than once before 7am. And I guess there was a little truth in that.
But the real truth is that cream, honey, and oatmeal have magical powers over me.
One thing we need to address is egg whites in oatmeal.
Guess what? They’re not scrambled and they’re not eggy. If you do it right, you won’t even know they’re there at all. The egg whites actually help give the oats a creamy texture and add a boost of protein. If you’re weirded out by it, I understand. I was once a skeptic myself. But now I’m a believer, so I’m going to blare Marimba in your bedroom window every morning until you try it.
Where was I again? Heavy cream? Or is it heavy creme? Let’s back up.
This is a bowl of oatmeal like you’ve never seen before. Thick, warm, filling oat-bran, tart berries, sweet honey, and fresh cream that makes you feel like you live on the farm.
While I’m very much in love with the Powered Up Pumpkin Oats in the fall, and the PB Banana Oats in the summer, there is nothing more fitting for spring mornings than these Blackberry Cream Oats with Honey.
These blackberries and cream oats are topped with honey and fresh blackberries and made with simple ingredients. Oatmeal at its best!
- 2/3 cup oats
- 2/3 cup bran cereal, such as All Bran
- 2 cups water
- pinch of salt
- 1/4 cup egg whites (I used something pre-beaten, similar to Egg Beaters)
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 cup fresh blackberries
- 4 tablespoons half and half
- 1–2 tablespoons honey
- Bring the oats, bran, water and salt to a boil in a saucepan over high heat. Boil until thick and no longer watery, about 3-5 minutes.
- Add brown sugar, cinnamon, and egg whites. Whisk immediately to avoid scrambling the egg whites. The egg whites should incorporate into the oatmeal smoothly, making the consistency a little thicker.
- Divide the oatmeal between two bowls and top with the berries, cream and honey.
Usually I use frozen blackberries because it’s a lot cheaper than buying fresh ones every week. I thaw them until they are still a little cold but not frozen, and they are still delicious!
Blackberries on oatmeal is my perfect food.
And so is honey. And cream.
And salted butter, and chocolate, and French fries.