Recipe Detail

Steel-Cut Oatmeal with Blueberry Compote

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Number of Servings:


  1. 2 cups - frozen blueberries
  2. 1/4 cups - sugar
  3. 1 teaspoons - grated lemon rind
  4. 1 tablespoons - fresh lemon juice
  5. 1/2 teaspoons - ground cinnamon, divided
  6. 4 cups - water
  7. 1 cups - steel-cut oats (certified gluten-free if necessary)
  8. 1/4 teaspoons - salt
  9. 1 tablespoons - butter


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.


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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