Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Serves 4 (serving size: 3/4 cup oatmeal, 2 tablespoons blueberry topping, and 1 tablespoon pecans)

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

How to Make It

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.

Ratings & Reviews

Tasty

seaside725
June 25, 2016
I used fresh blueberries and cherry preserves (what I had on hand).  Whole milk would've made it better but we only had 1% in the fridge.  Oh well, still good and filling.  I really liked the addition of the toasted pecans.

seaside725

lizlutz
May 28, 2016
This was very tasty.  I omitted the nuts and used fresh blueberries and pineapple preserves.    

My favorite oatmeal recipe

daneanp
January 19, 2016
I've made this recipe a dozen times already. It's so versatile. I've made it with and without the flax, lemon rind, and nuts. I just use whatever flavor jelly and any nuts/seeds I have on hand.