Porridge d’avena ai mirtilli e semi di lino

Ingredienti

• 1 cup whole milk, plus more to taste
• 3/4 cup water
• 1 cup old-fashioned rolled oats
• 2 Tbsp. ground flaxseed (flaxseed meal)
• 1/4 tsp. kosher salt
• 1/2 cup fresh blueberries
• 2 Tbsp. roughly chopped pecans, toasted
• 1 Tbsp. maple syrup or honey, plus more to taste

Preparazione

1. 1

   In a small saucepan (at least 2-quarts), bring milk and water to a boil over medium heat. Make sure the milk does not over boil. Reduce the heat to medium-low and stir in oats, flaxseed, and salt. Cook for 6-7 minutes, uncovered, or until the oats are tender and almost all of the liquid has been absorbed. Stir frequently. Oats should be nice and creamy. You might need to dial down the heat as well.

2. 2

   Remove from heat, cover, and let the oatmeal rest for 5 minutes before serving. If need be, stir in a little milk to thin out or until desired consistency.

3. 3

   Divide between two serving bowls. Top with blueberries, pecans, and maple syrup. Serve immediately.