Another day and another recipe from one of my brunches! This time, blueberry cardamom overnight oats. I wasn’t so keen on cardamom before I moved to Finland, but after seven years here I am a true convert. This recipe uses Finnish blueberries, which are actually closer to British boysenberries than the American style blueberries. I love this porridge as not only is it super creamy, tangy and full of flavour, but it turns a beautiful purple-blue colour. Perfect for a grey autumn morning!
I was lucky enough to receive really good quality, organic gluten free oats from Myllarin, and also, the newly launched, Kaslink Aito Oat milk. They both work really well in this recipe and give the porridge a really oaty flavour.
For some other oaty ideas click Baobab Bircher Muesli with Balsamic Roasted Cherries , Pear, Apple and Vanilla Bircher Muesli – vegan recipe and Raspberry and Cinnamon Overnight Oats ‘Vadelmatuorepuuro’
Blueberry and Cardamom Overnight Oats
80 g organic gluten free oats (I used Myllarin)
300 ml Plant based milk (I used Kaslink Aito Oat Drink)
2 tbsp maple syrup
a good pinch of salt
1 tsp organic cardamom
120 g Frozen blueberries, defrosted
1 tbsp Sugar (optional)
Pour the milk over the oats and add 80g of the blueberries and their juice, the cardamom, salt and maple syrup. Stir well and leave to soak overnight. Once soaked, taste, and if necessary add more salt, sugar or cardamom. If the porridge is too thick, you can add a little more milk.
Decorate with some more blueberries (add a little sugar to make a compote if you find the berries too tart), seeds, nuts and any other fruit you so desire.
The porridge can be stored in the fridge for 3 to 4 days.