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Steel-Cut Oats with Cinnamon-Blueberry Compote

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 15 mins
Total time 8 hrs, 20 mins
Yield Serves 4
The night before: Prepare blueberry mixture through step 1. Prepare oats through step 2.In the morning: Cook blueberry compote. Finish oatmeal.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.

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