Cinnamon Oatmeal with Blueberry Thyme Compote

Juicy, sweet blueberries are complimented with thyme and cinnamon in this hearty delicious bowl of oatmeal. Brian Severson Farms brings us these incredible Organic 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.

What is Sorghum Syrup? 

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. 

CINNAMON OATMEAL WITH BLUEBERRY THYME COMPOTE

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Category

Breakfast

Servings

1

Juicy, sweet blueberries are complimented with thyme and cinnamon in this hearty delicious bowl of oatmeal. 

Author:

Lisa Riznikove

Ingredients

• 1 Cup Farm Fresh Raw Rolled Oats
• 2 Cups Water

• 1 Teaspoon Royal Cinnamon 

• 1 Teaspoon Sorghum Syrup or Honey
• 1/4 Cup Fresh or Frozen Blueberries
• 2-3 Tablespoons Water
• 1 Sprig Fresh Thyme
• 2 Teaspoons Sugar (you can use honey or sorghum syrup if you prefer)

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Directions

1. 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! 

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.