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Juicy, sweet blueberries are complimented with thyme and cinnamon in this hearty delicious bowl of oatmeal. Mendocino Grain Project brings us these incredible Raw Rolled oats that are fresh off the farm. What sets these rolled oats apart is the careful selection process and dedication to freshness. Unlike commercially available oats, Mendocino Farms dries raw oats fresh from the farm without heating them. This preserves their natural oils, ensuring a rich and creamy texture that elevates your morning meal to new heights.
Sorghum Syrup is a golden-amber delight has a complex flavor far beyond molasses. We love it in our morning oats!. It features notes of rich caramel, toasty malt, subtle earthy minerals, and a hint of spice, blended together in a sweet symphony. Way before processed sugar became the norm, Sorghum Syrup was the go-to sweetener in southern homes. Rather than sugar cane, it's made from drought tolerant sorghum cane. The Guenther family of Muddy Pond Sorghum Mill has been crafting it for generations in Tennessee. They grow the canes, harvest them, and then press out the sweet juice. Finally, it's boiled like maple syrup to produce a yummy complement to pancakes, waffles, biscuits, and toast.
(Makes 1 Serving)
In a small sauce pan combine the oats with 2 cups of water and 1 teaspoon of cinnamon and one teaspoon of sorghum syrup or honey. Bring to a boil then cover and reduce to a simmer. While the oatmeal cooks, Combine the blueberries, 2 Tablespoons water, sugar and thyme in a small sauce pan on high and boil until the blueberries pop and give off their juice. Cook until the blueberries are shriveled and the sauce is starting to thicken (it will thicken more when it's off the stove). Pour the oatmeal in a bowl and spoon the blueberry compote over the top. Enjoy!
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