Blueberry Muffin Oatmeal
This decadent recipe is perfect when you're craving a blueberry muffin but want something a little heartier.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Keyword: breakfast, brunch, gluten-free, quick and easy, vegetarian
Servings: 2
- 1 1/2 cups water
- Salt
- 1/2 cup (heaping) old fashioned rolled oats
- 1/2 teaspoon vanilla
- 2 tablespoons packed brown sugar
- 1/8 teaspoon cinnamon or pumpkin pie seasoning
- 1 teaspoon fresh lemon juice
- 1/2 cup frozen blueberries
- 1 teaspoon salted butter
- 1/4 cup roasted pecans, chopped
- 1/2 teaspoon lemon zest
Bring the water and a pinch of salt to boil, then add oats and reduce to heat to medium for a simmer.
Cook, stirring occasionally, about five minutes or until most of the water has absorbed. Reduce heat to medium-low.
Add vanilla, brown sugar, cinnamon or pumpkin pie seasoning and lemon juice. Stir and taste, adding more lemon juice if it seems too sweet, a pinch of salt if the flavors seem subdued or more sugar or spices if desired.
Carefully fold in blueberries. Allow blueberries to cook without stirring, to avoid breaking the berries.
When blueberries have thawed and begin to release their juices, spoon into two bowls and top each serving with half the butter, pecans and lemon zest.