To make this hot cereal quickly, lets start with the blueberry slurry, which takes the longest.
In a small saucepan, heat up the frozen blueberries with ½ cup water and pure maple syrup.
Optional: add in the lemon zest and lemon juice. It definitely gives the slurry a fresh flavor.
While the blueberry slurry is heating up, bring 4 cups of water to a boil in a large saucepan.
In a high speed blender, grind 2 ½ cups oats into flour. Measure out precisely 2 cups of oat flour.
When the water comes to a boil, lower the heat to low-medium, then add ½ cup portions of oat flour to the water, while whisking it in. Continue to whisk in ½ cup portions until all the flour is whisked in.
Turn the burner OFF and cover the large saucepan. The oat flour will cook without the burner being on.
Lets finish the blueberry slurry by adding in the cornstarch mixture. Make sure to mix the cornstarch with ¼ cup water before adding it to the slurry.
Stirring frequently, allow the slurry to cook for 2-3 minutes. Turn the burner off and serve.
To serve, spoon some of the cream of oats into a bowl, top with a splash of milk, and some blueberry slurry.
This recipe can easily be adjusted to fit your families size. For my family of 6, I use 6 cups of water to 3 cups of oat flour. Just remember, it's a 1:2 ratio.