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.
Steel-Cut Oats with Cinnamon-Blueberry Compote
The night before: Prepare blueberry mixture through step 1. Prepare oats through step 2.
In the morning: Cook blueberry compote. Finish oatmeal.
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Total: 8 Hours, 20 Minutes
- Calories: 256
- Fat: 5.9g
- Saturated fat: 2.4g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.3g
- Protein: 6.4g
- Carbohydrate: 49.6g
- Fiber: 6.3g
- Cholesterol: 8mg
- Iron: 2mg
- Sodium: 174mg
- Calcium: 31mg
- 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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