BLUEBERRY-ALMOND STEEL-CUT OATMEAL
Cook blueberries in butter and mix in maple syrup. Pour the sauce over cinnamon oatmeal and top with toasted almonds.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in the oats, cinnamon stick and 1/2 teaspoon salt. Reduce to a simmer, cover and cook, stirring occasionally to prevent burning and boiling over, until the liquid is mostly absorbed and the oats are tender, 15 to 20 minutes.
- Meanwhile, toast the almonds in a medium skillet over medium-high heat, stirring, until light golden, about 3 minutes. Remove to a plate. Add the butter to the skillet and once it melts, stir in the blueberries and cook, stirring, until soft and juicy. Stir in the maple syrup and remove from the heat.
- Discard the cinnamon stick from the oatmeal and divide among 4 bowls. Top with the blueberry sauce and toasted almonds. Serve with additional maple syrup on the side.
OVERNIGHT OATS: NO-COOK BLUEBERRY-ALMOND OATMEAL
Throw together this healthy oatmeal the night before and enjoy it the next morning. We love it cold, but if you prefer a little warmth, remove the lid and microwave the oatmeal until hot, about 1 minute.
Provided by Food Network Kitchen
Time 6h10m
Yield Serves 1
Number Of Ingredients 10
Steps:
- The night before, combine the milk, oats, blueberries, brown sugar, lemon zest, vanilla, almond extract and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate at least 6 hours up to overnight. In the morning, top with the almonds and drizzle with honey.
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