Tuesday, June 11, 2013
Strawberry season has come to Boston, which means I’ll focus on this speckled summer fruit in a few upcoming posts.
And what better place to begin than with breakfast, and a hot breakfast at that?
I love cooked cereal, though I confess I’m a bit of a traditionalist and usually prepare simple oatmeal on the stovetop. (Here’s a video showing you how.) That said, porridge can be prepared with a wide range of whole grains and seeds. Dress it up with dried or fresh fruit, nuts, and a little sweetener (if needed), and you’ve got a powerhouse breakfast that tastes good any time of year, no matter the weather.
Today’s version was inspired by succulent farmers’ market strawberries, which are sliced atop a creamy mixture of oats, flax, and hemp seeds. Almond milk, or another of your choosing, is an optional addition (though not at all necessary).
A short and sweet post—just like the ephemeral strawberry season—it also serves as a reminder that hot cereal is as terrific a breakfast in summer as it is in winter.
Especially when it stars local strawberries.
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Note. No strawberries were digitally altered to enhance the color in today’s article; they are as red, succulent, and sweet as they look. Locally produced strawberries often bear little resemblance to the less flavorful, pinker berries you get off season. Find a local market to enjoy this fabulous fruit while you still can, and check out this strawberry recipe round-up for culinary and mixology inspiration!
This looks so good, I want some right now! Porridge as a midnight snack?!
I’ve eaten that for breakfast days in a row now, And, for the record, I ate oatmeal for dinner when I was in college. Because I love it. Also, I had no money.
June and July are the best months for fresh strawberries in New England. Strawberries can be used in a variety of recipes for every meal of the day. The best ones are locally grown!