Steel-Cut Oats with Cinnamon-Blueberry Compote

Steel-Cut Oats with Cinnamon-Blueberry Compote Recipe
Photo: Randy Mayor; Styling: Cindy Barr
The night before: Prepare blueberry mixture through step 1. Prepare oats through step 2.

In the morning: Cook blueberry compote. Finish oatmeal.


Serves 4
Total time: 8 Hours, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 8 Hours, 20 Minutes

Nutritional Information

Calories 256
Fat 5.9 g
Satfat 2.4 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 6.4 g
Carbohydrate 49.6 g
Fiber 6.3 g
Cholesterol 8 mg
Iron 2 mg
Sodium 174 mg
Calcium 31 mg


2 cups frozen blueberries
1/4 cup sugar
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon, divided
4 cups water
1 cup steel-cut oats
1/4 teaspoon salt
1 tablespoon butter


1. Combine blueberries, sugar, rind, juice, and 1/4 teaspoon cinnamon in a medium bowl; toss to coat. Refrigerate.

2. 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.

3. 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.


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Also featured in: Back to School Special, All You, None 2014;