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

The night before: Prepare blueberry mixture through step 1. Prepare oats through step 2.In the morning: Cook blueberry compote. Finish oatmeal.

Ivy Manning
Recipe by Cooking Light September 2013

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
8 hrs 20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine blueberries, sugar, rind, juice, and 1/4 teaspoon cinnamon in a medium bowl; toss to coat. Refrigerate.

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  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

256 calories; fat 5.9g; saturated fat 2.4g; mono fat 0.8g; poly fat 0.3g; protein 6.4g; carbohydrates 49.6g; fiber 6.3g; cholesterol 8mg; iron 2mg; sodium 174mg; calcium 31mg.
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