A bowl of blueberry oatmeal with cinnamon and walnuts

Description

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.

  • 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
  1. PREHEAT oven to 350°F.
  2. SPREAD oats onto a rimmed baking sheet in a single layer.
  3. BAKE 10 minutes.
  4. STIR oats.
  5. BAKE 10 additional minutes or until golden brown.
  6. SET ASIDE oats.
  7. PLACE water into a medium saucepan.
  8. ADD milk.
  9. BRING milk mixture to a boil over high heat.
  10. STIR IN toasted oats.
  11. REDUCE heat to medium-low.
  12. SIMMER about 20 minutes or until oatmeal is soft and creamy WHILE STIRRING occasionally.
  13. REMOVE oatmeal from heat.
  14. ADD 1 cup blueberries, walnuts, honey, and cinnamon.
  15. STIR gently to combine ingredients.
  16. DIVIDE oatmeal between 4 serving bowls.
  17. TOP oatmeal with remaining blueberries.
  18. SERVE immediately.
Calories 314.27
Total Fat 12.29 g
Saturated Fat 1.42 g
Cholesterol 1.50 mg
Sodium 36.16 mg
Total Carbohydrates 46.32 g
Dietary Fiber 6.93 g
Protein 11.31 g