I like that this recipe makes enough compote for a generous number of bowls of oatmeal. It's also super easy and super fast to make - a huge plus. It keeps well in the refrigerator - it was two weeks by the time I used up the last of it, and it was still good. (Although I'd recommend using it up in one week.) I also used Trader Joe's mixed berries. The strawberries were whole and oversized compared to the other berries, and I'm not a huge fan of all those seeds in the raspberries and blackberries, but it was still a nice change of pace. (Blueberry compote is my favorite.) I'd make it again.
Steel Cut Oats with Warm Berry Compote
These steel cut oats pack in 41g whole grains per serving.
More From Cooking Light
- Calories: 218
- Fat: 3.8g
- Saturated fat: 1.1g
- Protein: 6.7g
- Carbohydrate: 46.2g
- Fiber: 6.5g
- Sodium: 1mg
- 1 teaspoon butter
- 2 tablespoons honey
- 2 teaspoons lemon juice
- Dash of ground cinnamon
- 1 (12-ounce) bag frozen mixed berries
- 1 serving prepared McCann's Quick & Easy Steel Cut Irish Oatmeal
- Melt butter in a saucepan over medium heat. Add honey, lemon juice, a dash of ground cinnamon, and mixed berries; bring to a boil. Reduce heat; simmer 5 minutes. Spoon 1/3 cup compote over prepared oatmeal; top with basil. Refrigerate remaining compote; reheat as needed.
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