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!

under 8 hours 10 mins

Ingredients for servings


  • 2 cups frozen blueberries

  • 0.25 cup sugar

  • 1 teaspoon grated lemon rind

  • 1 tablespoon fresh lemon juice

  • 0.5 teaspoon ground cinnamon divided

  • 4 cups water

  • 1 cup steel-cut oats (certified gluten-free if necessary)

  • 0.25 teaspoon salt

  • 1 tablespoon butter


  • 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.

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