Blueberry Oatmeal with Cinnamon and Walnuts
Steel-cut oats are less processed than their sibling, the rolled oat. They take a bit longer to cook but have a wonderful chewy texture and all the health benefits of oats. Flavored with honey and cinnamon they make a delicious hearty breakfast topped with juicy fresh blueberries.
Prep Time:
10 minutes
Cook Time:
40 minutes
Serves:
4 servings
Perfect for:
Afternoon Snacks
Breakfast in Bed
Ingredients
- 1 Cup steel-cut oats
- 2 Cups water
- 1 Cup non-fat milk
- 1/2 Cup coarsely chopped walnuts
- 2 Packages (6 ounces each) Driscoll's Blueberries, divided
- 2 Teaspoons honey
- 1/2 Tsp. ground cinnamon
Directions
- PREHEAT oven to 350°F.
- SPREAD oats onto a rimmed baking sheet in a single layer.
- BAKE 10 minutes.
- STIR oats.
- BAKE 10 additional minutes or until golden brown.
- SET ASIDE oats.
- PLACE water into a medium saucepan.
- ADD milk.
- BRING milk mixture to a boil over high heat.
- STIR IN toasted oats.
- REDUCE heat to medium-low.
- SIMMER about 20 minutes or until oatmeal is soft and creamy WHILE STIRRING occasionally.
- REMOVE oatmeal from heat.
- ADD 1 cup blueberries, walnuts, honey, and cinnamon.
- STIR gently to combine ingredients.
- DIVIDE oatmeal between 4 serving bowls.
- TOP oatmeal with remaining blueberries.
- SERVE immediately.
