The perfect late summer/early fall breakfast for a cold weekday morning.

Simply grate fresh ginger into your oatmeal and top with blueberries and lemon zest.

This is how I made mine.

Put a pot of 4 cups of water on to boil right when you wake up. While you are making the kids lunches or breakfast, stir in a cup of steel cut oats. Add a pinch of salt and grate a knob of ginger (1 inch) into the pot. Cook on high stirring occasionally then lower to a summer for 30 minutes.

When it’s the consistency you like, top with blueberries, grate lemon zest over it all and pour on some nice dark maple syrup.