Hi friends! Sharing this amazing, vibrant PURPLE maqui oatmeal recipe with you today!
Last spring I went down to the south of Chile (the Patagonia region, in Pucon) and had an awesome time hiking an volcano (!!), going to thermal baths and eating delicious foods!! One of the cool ingredients I discovered in a local store was Maqui – a type of “super berry” also known as Chilean wineberry. I was immediately enamored with the vibrant color and knew it would make some awesome dishes back home so I had to pick some up! The color in maqui comes from anthocyanins, a pigment with high antioxidant activity. It has been shown to have a ton of health benefits, including reducing inflammation, regulating blood glucose, boosting metabolism, helping digestion and much more.
So far I’ve used maqui in pancakes and now this beautiful oatmeal. I love the hint of sweetness that it adds without being overwhelming. Cocoa seems like it would be an excellent complement to the fruity flavor so that’s my next adventure. Perhaps a maqui frosted cake!
In the mean time, try these oats!! They paired great with the blueberries, and I added a hint of tropical feels with some freeze dried mango on top. A bit of Trader Joe’s seed granola sprinkled on as well! So decadent.
If you want to try out maqui, I recommend the powdered forms that you can find on Amazon. I bought this one in Chile, but you can find some other types as well like this one from Terrsaoul. The powdered kind is super versatile because you can mix it in anything (oats, smoothie, yogurt, pancakes, waffles!). I can’t wait to try the fresh kind some time though!
Bon appétit 🙂
- ½ cup rolled oats*
- 1 cup milk (almond)
- 1 teaspoon chia seeds
- 1 Tablespoon maqui powder
- Pinch of salt
- Pinch of cinnamon
- 1 scoop protein powder (optional - I used collagen peptides)
- Handful of granola
- Handful of blueberries
- 1 teaspoon hemp seeds
- 1 Tablespoon walnuts
- Other ideas: freeze dried fruit, fresh mint, chia seeds
- Mix the oats and milk together in a small pot over medium heat. Bring to a soft boil and let bubble for 2-3 minutes until slightly thick.
- Add in the chia seeds, maqui powder, salt , cinnamon and protein powder, if using. Stir to combine thoroughly.
- Cook a few more minutes until the oats looked soft and porridge-y. If the mixture looks too thick, add a little more milk to thin it out. I like to add a splash of milk at the end to cool it down a bit.
- Add to bowls and top with all the things!