Flaxseed Oatmeal with Blueberries

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Flaxseed Oatmeal with BlueberriesRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

My wife and I make this easy whole-grain breakfast for our family many mornings a week.

Serves 4 (serving size: 3/4 cup oatmeal, 2 tablespoons blueberry topping, and 1 tablespoon pecans)


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3 cups water
2 cups old-fashioned rolled oats
3 tablespoons ground flaxseed
1/8 teaspoon kosher salt
1/4 cup whole milk
1 1/2 tablespoons butter
1 cup frozen blueberries
1 tablespoon blueberry preserves
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon raw sugar
1/4 cup coarsely chopped pecans, toasted


Hands-on: 10 Minutes
Total: 10 Minutes

1. Bring 3 cups water to a boil. Stir in oats, flaxseed, and salt. Reduce heat to medium-low; cook for 6 minutes or until tender, stirring frequently. Stir in milk and butter. Meanwhile, combine blueberries and next 4 ingredients (through sugar) in a microwave-safe bowl; microwave at HIGH for 1 1/2 minutes, stirring every 30 seconds. Divide oatmeal among 4 bowls. Top with blueberries and pecans.

Created date

December 2015

Nutritional Information

Calories 310
Fat 15.2 g
Satfat 4.2 g
Monofat 5.5 g
Polyfat 4.3 g
Protein 7 g
Carbohydrate 39 g
Fiber 7 g
Cholesterol 13 mg
Iron 2 mg
Sodium 69 mg
Calcium 40 mg
Sugars 10 g
Est. Added Sugars 4 g