Today by popular request I am posting my recipe for Oatmeal with Blueberries and Almonds made in a rice cooker!
This recipe is inspired by Oatmeal with blueberries and marcona almonds that I had while staying at Colonial Williamsburg in Virginia.
A couple years ago I was lucky enough to be able to visit Colonial Williamsburg for Grand Illumination where my dear friend, Dan Hard, would be dressing as Father Christmas for the scheduled festivities. I had a wonderful time and reccomend to all that you experience this for yourself! This is also on my list of top 10 things to see with my best friend, Tammy, when she comes to visit.
Just by pure luck I was able to stay at my favorite Colonial Tavern in my favorite room! It is the Tavern directly across the street from Chownings Tavern on Duke of Gloucester Street. The room is the only one with a fire place! It also has a wonderful view of the town market. I absolutely loved my stay!
My first morning there, I ordered breakfast from Room Service because I was scheduled for a Colonial Christmas decoration walking tour and didn’t want to take a chance on being late. Normally, I would have gone for an egg and toast but the Oatmeal with blueberries and marcona almonds sounded so good that I could not resist.
It was delivered by a beautiful, sweet, young woman on a silver tray with a red rose and a lovely white creamer pitcher of milk! (I can’t resist a pretty sugar bowl and creamer set!) The presentation was so beautiful and the Oatmeal was so delicious that I ordered the same the following day!
It was so delicious that I wanted to be able to have it at home as a healthy breakfast or lunch. I have heard of people asking for recipes from restaurants but I have never been brave enough to ask for one, this was one time that I was really tempted to ask…but, in the end, I didn’t ask. For one thing, I don’t know why they would give away their secret recipes!
This is My version of the Colonial Williamsburg Oatmeal. They cooked the blueberries into a lovely, lightly sweet sauce but I found that fresh blueberries, cooked in the rice cooker along with the Oatmeal make their own sauce and simply explode in your mouth!
A few notes about the ingredients:
1. I have not been able to find marcona almonds, so I use raw almonds, sliced or whole, whichever I have on hand.
2. For the Oatmeal, I prefer 365 Organic Old-Fashioned Rolled Oats. Quick cook Oats (the type in a canister, not the instant type in paper envelopes) will work too but it over cooks a bit.
3. I do have a sweet tooth, so you may want to use less sugar than I do but that is up to you. Also, I use LaMedina Brown Sugar Cubes instead of granulated sugar. This sugar is pure cane sugar from Mauritius in East Africa and it is absolutely DELICIOUS!
Makes 1 hearty serving of Oatmeal
Layer in rice cooker:
1/2 Cup Oatmeal (1serving size)
14 grams raw whole Almonds (1/2 serving size)
4 LaMedina Brown Sugar Cubes (1serving size)
1/4 Cup Blueberries (1/2 serving size)
1 Cup Water
Once your ingredients are layered in your rice cooker, pour in water.
Plug in your cooker and click it on.
After approximately 20 minutes the cooker will click over to the warm setting and your Oatmeal is done. I reccomend scooping your Oatmeal out immediately.
Scoop into a bowl, add butter, a sprinkle of turbino raw sugar and cold milk.
Toppings:
1 tsp of butter
1 – 2 tsp of turbino raw sugar
1/2 Cup Milk or to taste
I prefer cold milk because the hot Oatmeal warms the milk just slightly and the cold milk cools the Oatmeal just enough to be able to start eating it. I add the butter partly because that’s the way my mom always did it and partly because the artist in me loves the way the yellow butter melts into the white milk.😊
Enjoy! Please let me know if you try out the recipe!