Blueberry oatmeal is what both of my kids requested for breakfast. It is an occasional meal at our home, and we all enjoy it. Whenever I make oatmeal, I try to add probiotics and protein to it. Yogurt is usually a really easy one to stir in after it is cooked, but I didn’t have any yogurt ready that morning. I did happen to have some fresh chevre cheese. Think for a minute, blueberry and goat cheese oatmeal? Yes, please. So we tried it, and it is wonderful!
Chevre Goat Cheese
I am reading the book The Art of Natural Cheesemaking right now, and I had to try his method of making chevre. It’s the best tasting chevre I have ever made. The perfect texture, just the right amount of tartness, and it was so simple to make. Similar to yogurt, homemade raw chevre cheese is full of beneficial bacteria and enzymes, and it has more b vitamins than whole milk. It is perfect addition to add to our breakfast.
I used to cook our oatmeal in water, and oh what a difference it makes to cook it in milk instead. It is so much more creamy with a sweeter taste even before adding any honey or syrup. I also like healthy fat, protein and vitamins the milk adds. Since oatmeal itself doesn’t have many nutrients, I am glad to have found many ways to increase it so I can feel good about my kids eating it for a meal. We want our food to be as nutrient packed as possible, right!?
Blueberry Goat Cheese Oatmeal
- 4 tbls butter
- 2 cups milk or water
- 1 cup oatmeal
- 1 cup blueberries (we use frozen)
- Maple Syrup
- Chevre cheese
- Put butter, milk and oatmeal in a small sauce pan, on medium-low heat.
- Simmer for about 30 minutes, stirring occasionally.
- When the oatmeal is almost done cooking, turn off the burner and add in the blueberries.
- Serve with some maple syrup, goat cheese and milk on top.
Did you make this recipe? If so share a picture on Instagram and tag me @desolatehomestead