The great thing about a breakfast like this is its versatility. I took the framework and built around it, substituting blueberries for blackberries and walnuts (too bitter for my taste) for an almondy granola.
To make it a true princess breakfast, I added a scoop of pistachio butter as well. The results were delicious, and any bland memories of early-morning continental breakfasts were rewritten by this new approach to oats.
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