My wife and I make this easy whole-grain breakfast for our family many mornings a week.
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
Est. added sugars 4g
How to Make It
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.
I used fresh blueberries and cherry preserves (what I had on hand). Whole milk would've made it better but we only had 1% in the fridge. Oh well, still good and filling. I really liked the addition of the toasted pecans.