Oatmeal with Vanilla Maple Pudding and Blueberries

My oldest tart awoke this morning stating that she could really use a bowl of oatmeal. With some local blueberries left in the fridge and a new, unopened jar of Vermont Grade B maple syrup, this is what we whipped up.

It was one of those fragrant breakfasts that beckoned everyone into the kitchen and away from Sunday morning cartoons without a formal invitation. I love oats because they are economical and full of heart-healthy soluble fiber. The kuzu root is a new ingredient in our house as it was sent to me by a friend but I've used it twice now and really like it. It makes a nice pudding and, well, pudding is just fun.

As an added bonus, breakfast was ready in under ten minutes this morning, but it can be made the night before for a cold breakfast or even a tasty after dinner dessert.


INGREDIENTS:

for OATS
1 cup rolled oats
1 3/4 cups water
1 tablespoon turbinado or raw sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

for PUDDING
2/3 cup 2% milk
3 tablespoons kuzu starch
3 tablespoons maple syrup, preferrably grade B
1 ½ teaspoons vanilla extract

to SERVE
1 cup blueberries
2 teaspoons turbinado sugar


1 - Prepare oatmeal: in a heavy 4-quart saucepan, combine oats, water, sugar, cinnamon and salt.  Bring to boil, then reduce heat to medium and, stirring occasionally, cook for about five minutes. 

2 - While oatmeal is cooking, begin pudding.  In a small saucepan, mix together kuzu starch and cold milk.

3 - When starch has completely dissolved into milk, add maple syrup and vanilla extract.  Place on stove top and heat, on high, until mixture has begun to thicken to desired consistancy.  It will thicken more as it cools.

4 - Scoop oatmeal into four bowls, pushing to one side to leave a well for the pudding. 

5 - Pour pudding into wells alongside oatmeal.  Top with blueberries and, for added texture, sprinkle ½ teaspoon of turbinado over oatmeal side. 

Serve immediately or cover and chill to serve cold.   For an added treat, drizzle 1 teaspoon of half and half down the bowl, between the oats and pudding. 



Recipe makes four servings. Nutritional Info per Serving:

Nutritional data created using ingredient compilation program for a 2,000 calorie diet and is deemed close but not exact.