Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Blueberry Cereal 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
    Bed Head Brunch
    Blueberry Cereal
    Breakfast Casseroles
    Chilled Soaked Oats
    Coffee Cake
    Confederate Waffles
    Corn Pancakes & Pistachio Sausage
    Country Garden Hash
    Cream of Wheat Griddle Cakes
    Creamed Chipped Beef
    Dutch Baby
    Egg Nog French Toast
    Granola
    Green Eggs & Ham
    Homemade Cereal
    Jug Rolls
    Low Fat Scrapple
    Muesli
    Oven Pancake
    Pistachio Sausage
    Praline Bacon
    Scotch Eggs
    Tater Tot Breakfast Casserole
    Waffle Bites
Contest Rules
Desserts
Dinners
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
Check out all our shows online at broadcast.com!


Get RealPlayer 7 Free
Hot Blueberry Cereal
This unique breakfast treat uses the juice from canned blueberries, but not the blueberries themselves. Perhaps you can use them to make some simple scones for the same breakfast. With this recipe, just be sure to use the same kind of oats and grits, that is, make sure they are both either Old-Fashion, Quick, or Instant. Old Fashioned is preferred.

2 cans Oregon blueberries, drained, reserving juice
1/2 cup oats
1/2 cup grits
2 cups or more whole milk
Pinch of salt
1 tablespoon butter
1 tablespoon brown sugar

Drain blueberries and save for another use. Pour juice into measuring cup and fill the cup with the milk to have a total of 3 cups of liquid, or "blue milk". Pour blue milk in top of double-boiler. Add oats, grits and salt. Cook this mixture over the indirect heat for about 15 minutes or until thickened, stirring constantly. Add butter and stir until melted. Portion blue cereal into bowls. Top with brown sugar. Serve with cold milk and leftover blueberries if desired.

Comments: Send us comments about this recipe steve@pulpkitchen.com