Look no further for a fiber-packed breakfast than steel cut oats especially when it’s topped with a zesty cinnamon-blueberry compote. This Cooking Light recipe really lends credit to oatmeal because you know what they say: a spoonful of blueberries helps the oatmeal go down!
Ingredients for servings
OVERNIGHT ALERT! Prepping steel cut oats the night before reduces cooking time the next morning. Marinating blueberry compote overnight helps it soak in more sweetness.
Combine blueberries, sugar, rind, juice, and 0.25 teaspoon cinnamon in a medium bowl; toss to coat. Refrigerate.
Bring 4 cups water to a boil in a medium saucepan. Stir in remaining 0.25 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 0.75 cup oatmeal into each of 4 bowls; top each serving with 0.25 cup blueberry compote.