Morning time can be my favorite time. Yeah, I'm one of those annoying morning people who wakes up excited to start the day, full of energy. Mornings are especially great when a delicious breakfast is included. Today I have a double blueberry breakfast to share with you. I actually had this over the weekend, but it would be good any day of the week.
Mmmm, blueberry sunflower butter oats and a blueberry kale smoothie. I had a bag of frozen organic wild blueberries and they ended up in all of my breakfast stuff that day.
Blueberry Kale Smoothie
2 handfuls chopped kale
2 cups frozen blueberries
2 cups almond milk
Blend until smooth. You may need to add more almond milk depending on how thick you like your smoothie.
Blueberry Sunbutter Oats
1/2 cup oats
1 cup almond milk
1/4 teaspoon vanilla
1 tablespoon agave
pinch sea salt
1 tablespoon sunflower seed butter (or almond butter)
I have two ways to make oats:
For overnight oats: Mix everything together and soak overnight, then either warm in the morning or eat cold. Top with 1/4 cup blueberries.
For stove top oats: Or you can mix everything together in a pan over medium heat and cook until the oats are soft and thickened, about 10 minutes. Top with 1/4 cup blueberries.
The sunflower seed butter really adds a lot to the oats. I'm kind of obsessed with the creamy toasted flavor of it. I've been putting it in my smoothies too. And the oats are so warming now that Portland is freezing cold. That means in the 30's for us native Northwesterners. But really, we've had frost on the ground the past few days. That makes it officially frozen.
Hope you're all staying warm. See you on Friday for HVF!