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Steel-Cut Oatmeal with Blueberry Compote
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Brief Description
Prep oats and blueberries the night before; then reheat and serve together in the morning for a healthy, quick breakfast.
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Main Ingredient
oatmeal
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Category: Breakfast
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Cuisine: Southern
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Prep Time: 500 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
Breakfast/Brunch Kid-Friendly Quick & Easy Vegetarian Make-Ahead Low-Fat Heart-Healthy
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Notes:
Nutrition Information (serving size: 3/4 cup oatmeal & 1/4 cup blueberry compote) Per serving: Calories: 252; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 8mg; Sodium: 153mg; Carbohydrate: 49g; Dietary Fiber: 6g; Sugar: 19g; Protein: 6g
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Posted By: cookingmama
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Posted On: Mar 21, 2015
Number of Servings:
Ingredients:
- 2 cups - frozen blueberries
- 1/4 cups - sugar
- 1 teaspoons - grated lemon rind
- 1 tablespoons - fresh lemon juice
- 1/2 teaspoons - ground cinnamon, divided
- 4 cups - water
- 1 cups - steel-cut oats (certified gluten-free if necessary)
- 1/4 teaspoons - salt
- 1 tablespoons - butter
Directions:
The Night Before:
Combine blueberries, sugar, rind, juice, and 1/4 teaspoon cinnamon in a medium bowl; toss to coat. Refrigerate.
Bring 4 cups water to a boil in a medium saucepan. Stir in remaining 1/4 teaspoon cinnamon, oats, and salt; cook 1 minute. Remove oat mixture from heat, cover, and refrigerate in pan overnight.
THE NEXT DAY:
Bring blueberry mixture to a boil in a small saucepan over high heat. Cook 6 minutes or until slightly thickened, stirring frequently. Meanwhile, bring oat mixture to a boil over medium-high heat; cook 5 minutes or until thoroughly heated, stirring frequently. Add butter to oat mixture.
Spoon 3/4 cup oatmeal into each of 4 bowls; top each serving with 1/4 cup blueberry compote.
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