Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

My wife and I make this easy whole-grain breakfast for our family many mornings a week.

Hunter Lewis
Recipe by Cooking Light January 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 4 (serving size: 3/4 cup oatmeal, 2 tablespoons blueberry topping, and 1 tablespoon pecans)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 cups water to a boil. Stir in oats, flaxseed, and salt. Reduce heat to medium-low; cook for 6 minutes or until tender, stirring frequently. Stir in milk and butter. Meanwhile, combine blueberries and next 4 ingredients (through sugar) in a microwave-safe bowl; microwave at HIGH for 1 1/2 minutes, stirring every 30 seconds. Divide oatmeal among 4 bowls. Top with blueberries and pecans.

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Nutrition Facts

310 calories; fat 15.2g; saturated fat 4.2g; mono fat 5.5g; poly fat 4.3g; protein 7g; carbohydrates 39g; fiber 7g; cholesterol 13mg; iron 2mg; sodium 69mg; calcium 40mg; sugars 10g; added sugar 4g.
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