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Steel-Cut Oatmeal with Blueberry Compote 7 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.


    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.

    Brief Description

    Prep oats and blueberries the night before; then reheat and serve together in the morning for a healthy, quick breakfast.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Southern

    Prep Time: 8 hour(s) 20 min
    Cook Time: 10 min


    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 On:

    March 21, 2015

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