I just got confused for a second because I was sipping on rose tea but I was thinking about lavender.
ANYWAY. I bought a bunch of lavender at the Lake St. Louis Farmers’ Market last weekend and I used part of it to make lavender honey scones. This weekend, I’m going to make honey lavender ice cream with the rest. But I also saved a little to make this vanilla lavender porridge.
I had the idea the other night because I had a bunch of blackberries that I wanted to use up in the fridge. Also, I thought the combination of blackberry and lavender would be good. The tartness of the berries and the fragrant lavender pair well together. Add some vanilla almond milk, honey, and yogurt to cool the porridge down and you have an (almost) perfect breakfast.
I would recommend adding in the blackberries into the porridge right away after it’s done cooking. It gives them a chance to break down and a little and release some juice, which is key to making this porridge next level. It also tastes better with the yogurt.
I sprinkled some lavender buds on top like confetti. A friend of mine commented that it was “festive.” I’m not sure what I’m celebrating, but I guess being alive and getting through the week is an occasion.
Here’s a song that reminds me of this porridge. It’s sweet, wistful, and filling. When you’re done listening to it, your heart will be full.
Vanilla Lavender Porridge with Blackberry Cream Swirl
1/2 cup rolled oats
1 cup vanilla almond milk
2 Tbsp lavender buds, plus more for topping
2 Tbsp honey
1 Tbsp nonfat Greek yogurt
1/2 cup blackberries, plus more for topping
Combine the rolled oats, almond milk, and lavender buds in a medium saucepan and bring to a boil. Reduce to a simmer and cook until the mixture has thickened, stirring occasionally.
Once the mixture is done cooking, stir in the honey, yogurt, and blackberries. Top with more blackberries and lavender buds. Enjoy!