pomegranate oatmeal with dried blueberries and toasted nuts

Oatmeal tends to be put on hold when the warmer months come along, but I pull it out of hibernation the minute it starts getting cold. Which, in California, is around November. I'm sure everyone has their own method of making oatmeal, so this is less of a recipe and more of a toppings suggestion instead, to move you away from the butter and brown sugar and raisins that are traditionally thrown into the mix. So instead: pomegranate seeds, dried blueberries, and nuts.

I peeled this pomegranate the night before as an after-dinner snack, but it was a little too sour to eat by itself. So it got saved for the next morning to get rescued with a little maple syrup, along with some dried blueberries I found in the pantry, and some toasted nuts we always keep on hand just for this purpose of sprinkling on top of cereals, salads, etc. Being the lazy lazy person that I am, I also make my oatmeal in the microwave. It's a one-bowl process that couldn't be easier, and perfect for the coming months. I hope you enjoy.