Wake up to creamy steel cut oats topped with fresh blueberries plus freeze dried blueberries (for a bit of sweet crunch!) and a drizzle of date syrup. Your stomach is going to thank you!

I once had oatmeal in a coffee shop topped with freeze dried blueberries. Ya’ll, it was life changing. Of course I had to take it to the next level with a healthy twist! We can’t have too many blueberries, friend!

So in today’s recipe I’m combining the crunchy sweetness of those dried blueberries with fresh blueberries and date syrup. Oh it is breakfast deliciousness that will seriously haunt in your dreams in the best possible way.

I’m using date syrup because it’s currently my go to sweetener in oatmeal. It’s low on the glycemic index but still has a rich flavor that is absolutely delicious in oats and baked goods! I use Just Date Syrup which is made from 100% organic Medjool dates. That’s it! I buy mine at Whole Foods but you can check their website for a location near you. You can also purchase through their website or Amazon. And this is not an ad. Just me telling you about a product I’m loving lately. (Pssst you can use honey if you prefer. Don’t let not having date syrup keep you from this yummy recipe!)

Steel cut oats or rolled oats?

Steel cut oats have a much richer and nuttier taste than the rolled variety. They’re also the least processed form of oat grains since they’re not flattened (or rolled). This means they retain some bran.

Of course rolled oats do have nutritional value too! My feeling is that while I prefer steel cut oats in oatmeal, rolled oats will do the trick. Plus they cook so fast! Feel free to use them (I have included alternate cooking directions).

More breakfast recipes

Healthy Peach Steel Cut Oats

Egg Scramble with Air Fryer Potatoes

Chicken Sausage Breakfast Hash

Salsa Chicken Egg Muffins

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Double Blueberry Steel Cut Oats

Wake up to a bowl of creamy steel cut oats topped with fresh blueberries plus freeze dried blueberries (for a bit of sweet crunch!) and a drizzle of date syrup. 


  • 1 cup steel cut oats
  • 4 cups water or milk of choice, For thicker results use 3 to 3 1/2 cups. 4 cups makes it extra creamy!
  • 3/4 cup fresh or frozen blueberries
  • 3/4 cup freeze dried blueberries
  • 2 tbsp date syrup, Can sub honey.


  • If using frozen blueberries, let them thaw in a bowl in the fridge for at least one hour. Can also microwave a bowl of frozen blueberries for 30 to 45 seconds if you need to thaw quickly.
  • Bring water (or milk of choice) to a boil in a medium saucepan.
  • Stir in oats. Reduce heat to medium low. Simmer uncovered, stirring occasionally, for 15 to 20 minutes. 
  • Once oats have finished cooking, remove pan from heat. Let oats sit for 5 minutes so they can continue to thicken.
  • Stir all blueberries into your cooked steel cut oats. Scoop into bowls. Drizzle with date syrup before serving. Add more if you like it extra sweet. Enjoy!


Nutrition information assumes you used 4 cups of water. If you use milk of any kind instead of water it will alter your nutrition info.
This recipe makes 4 servings. If you’re a big oatmeal lover like me you may only get 2 out of it. (My bowl of oatmeal is giant. I have no regrets.) Nutrition information assumes 4 servings so double the numbers if you, like me, can down a lot of oatmeal in one sitting.
Want to use old-fashioned rolled oats? For one cup of rolled oats you’ll want only 1 3/4 cup of water. Bring water to a boil. Stir in oats. Reduce heat to medium. Simmer uncovered, stirring occasionally, for about 5 minutes. Most of the liquid should be absorbed. Remove from heat and let stand 1 minute before serving.


Calories: 305kcal, Carbohydrates: 61g, Protein: 7g, Fat: 3g, Sodium: 20mg, Potassium: 323mg, Fiber: 8g, Sugar: 25g, Vitamin A: 15IU, Vitamin C: 2.7mg, Calcium: 43mg, Iron: 2.3mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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