I remember my first migraine like it was yesterday. And that’s not just because I’m having one today, although that certainly helps revive the nostalgia. At the time, I was 8 and my parents were embroiled in a bitter custody battle over me and I was scheduled to talk to a social worker and give input on my current and future living arrangements. I knew that both of my parents were going to be there and that added to the anxiety.
That morning I had a ton of fresh blueberries. I remember being told to wait in a little blue room that had toys and books. I don’t remember much about the toys and books. I just remember really, intense bright lights and crippling nausea. Then, I blacked out. After arriving home that afternoon those blueberries ended up all over the living room carpet. I can only imagine the frustration my mother must have felt after dealing with a custody battle all day and then having to clean up that mess.
All of this might lead you to think that I would never want to touch a blueberry again, sort of like the way I feel about tequila after similar results. But, actually, I love blueberries. I love them as much fresh off the vine as I do frozen in a smoothie.
I woke up this morning to two things: a nauseating migraine and a new delivery from my Farm Fresh To You CSA. This week’s box included two containers of fresh, sweet and soft blueberries. I spent some considerable amount of time lying on the couch for a bit wondering whether or not I should eat and what I wanted if I did eat (a constant dilemma during a migraine).
I decided to make myself some oatmeal.
It’s been a number of months since I’ve had any oats at all since I’d given up all grains. But, last week I added a little corn in the form of polenta without any negative results, i.e. digestive issues, swollen joints, immediate headaches, etc. And this week I’d begun to really want some granola so I bought some gluten-free rolled oats. The granola recipe will have to wait since I haven’t made it yet but here’s the oatmeal I made for myself this morning.
The other day over at Cooking Up The Cure there was a great post cleverly titled “This Chia Seeds Walked Into a Muffin” that listed the multiple benefits of chia seeds so at the last second I added a few to my oatmeal.
Oh, and I decided to call the chia seeds chia “sprinkles” for this recipe just because I think it sounds way more fun!
Breakfast Oatmeal with Blueberries and Chia Sprinkles
- 2 cups water
- 1/2 teaspoon kosher salt
- 1 cup gluten-free rolled oats
- 1/2 cup fresh blueberries
- 1 tablespoon brown sugar
- 1 teaspoon (approximately) chia seeds
Bring two cups of water and the salt to boil. Add the oats, lower the boil to a simmer and cook for 10-20 minutes, stirring occasionally (mine took the full 20 minutes; I don’t like a watery oatmeal).
Serve with the blueberries, brown sugar and chia seeds, as pictured.
NOTE: I made this for myself so, although the oatmeal made about 2 servings the additional ingredients are what I put on only one serving. I haven’t decided yet what to do with the leftover oatmeal. Any ideas?
- Apple Spice Overnight Oatmeal (livelifewholesome.com)
- baked oatmeal with strawberries, blueberries, and banana. (peachesandcake.com)
- Chia Seed Pudding (juiceboks.com)