Steel-Cut Oats with Cinnamon-Blueberry Compote

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.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 8 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Combine blueberries, sugar, rind, juice, and 1/4 teaspoon cinnamon in a medium bowl; toss to coat. Refrigerate.
  2. 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. 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.
Note:

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 featured in: Back to School Special, All You, 2014
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