Blueberry Oatmeal
Steel-cut oats layered with fresh blueberries make a breakfast that's hearty without being heavy. A pinch of salt in the cooking water brings out the natural sweetness of the oats, while a drizzle of honey at the end ties it together.
Breakfast · Vegetarian • 10 min
Servings:4 servings
Ingredients
- 2 cups old-fashioned rolled oats
- 3½ cups water
- ½ teaspoon kosher salt
- 1 cup fresh or frozen blueberries
- 2 tablespoons pure maple syrup, plus more for serving
- ½ cup whole milk or heavy cream, for serving
- 2 tablespoons toasted pecans, chopped
Steps
- In a medium saucepan, bring the water and salt to a boil over high heat.
- Stir in the oats and reduce the heat to medium-low. Cook, stirring occasionally with a wooden spoon, until the oats are tender and the mixture is thick and creamy, about 5 minutes.
- Gently fold in the blueberries and cook until the berries soften and just begin to burst, 1 to 2 minutes more. If using frozen blueberries, add 1 extra minute of cooking time.
- Remove the pan from the heat and stir in the 2 tablespoons of maple syrup. Divide the oatmeal among four bowls.
- Pour a generous splash of milk or cream over each serving, sprinkle with the chopped pecans, and drizzle with additional maple syrup if desired.
