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