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. 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I just made this and it is excellent. I used a frozen mixed berry combo and used grated orange zest from my spices since I did not have a lemon on hand. Really delicious and a nice way to start the morning.
This was very good and the blueberry compote was absolutely delicious. I followed the recipe but had to add a bit of brown sugar to my serving since our blueberries were very tart. Will definitely make again.
I'm always looking for new and interesting ways to serve oatmeal, and this recipe did not disappoint. I substituted dried orange zest for the lemon because I didn't have a zester on hand, but otherwise I followed the recipe. I really like the idea of starting the steel-cut oats the night before, because then breakfast can be on the table fast the next morning. I plan to use this method often for preparing steel-cut oats. And the blueberry compote was divine - reminiscent of blueberry pie but without the guilt.