Go Back

Blueberry Muffin Oatmeal

This decadent recipe is perfect when you're craving a blueberry muffin but want something a little heartier.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Keyword: breakfast, brunch, gluten-free, quick and easy, vegetarian
Servings: 2

Ingredients

  • 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

Instructions

  • 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.