Blueberries Cream Oatmeal Recipes

BLUEBERRIES & CREAM OATMEAL

Steps:

• Add oats, water, milk, chia seeds, maple syrup, and 1 cup blueberries to a medium saucepan over medium heat. Stir to combine. Cook, stirring occasionally, until the mixture comes to a boil, about 5 minutes. Reduce heat and simmer until the oats have thickened and most of the berries have burst, turning the oatmeal purple, about 5 more minutes. Remove from heat and stir in the vanilla extract.
• Scoop into bowls and divide remaining berries between the two. Drizzle with milk. Add optional toppings if desired. Serve.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

BLUEBERRIES AND CREAM OATMEAL

Steps:

• First things first, toast your oats. Put them in the pan, dry, and toast them over a medium heat for 2 minutes. Keep tossing them around the pan to stop them burning. This steps important and stops the cream turning the oatmeal mushy!
• In the pan, add the milk, cream, 1 cup of blueberries, vanilla paste, cinnamon and maple syrup.
• Heat on a low heat, combining all the ingredients
• Cook the oatmeal for 5-6 minutes, stirring occasionally so it doesn't stick to the pan
• While the oatmeal is cooking, heat ¼ cup of blueberries with 1 tbsp of maple syrup and mix well the crush the blueberries and release their color
• Serve the oatmeal in bowls and drizzle the garnish on top

MAKE YOUR OWN INSTANT BLUEBERRY CREAM OATMEAL

Steps:

• Put 1 cup oats in a blender or food processor and blend on high until powdery.
• Put the following ingredients into each of 8 Ziplock baggies: 1/4 cup whole rolled oats, 2 tablespoons powdered oats, 1/8 teaspoons salt, 1/8 teaspoons cinnamon, 1 T dried blueberries, 1 T Splenda, 1 T non fat dried milk.
• To Serve: Empty packet into bowl, add 1 c hot water, stir, microwave on high 1 minute, stir, microwave 30 seconds, enjoy!

BAKED OATMEAL WITH BLUEBERRIES | WEIGHT WATCHERS

Steps:

• Start by mashing the banana in a small bowl.
• Place the oats, egg, maple syrup or honey, vanilla extract, cinnamon, baking powder, salt and yogurt in a separate bowl.
• Add the mashed banana and mix until all of the ingredients are combined.
• Leave the mixture to sit in the fridge for 30 minutes or so for the oats to soak up all the wet ingredients before moving on to the next step. This step isn't strictly necessary but I find it helps with the texture of the finished dish.
• Preheat the oven to 350°F / 180°C / 160°C fan assisted
• Lightly grease a small baking dish with a couple of pumps of calorie controlled spray oil - I used a 7 inch round baking dish.
• Once the mixture has sat for 30 minutes spoon half of the mixture into the prepared dish and smooth out.
• Top with half of the blueberries.
• Spoon the rest of the mixture on top and carefully spread it out to the sides of the dish being careful not to 'smoosh' too many berries.
• Finally, top with the remaining berries.
• Bake in the middle of the preheated oven for 30 - 35 minutes or until the baked oats have turned golden brown.
• Serve warm (or cold - your choice!) with some extra blueberries and some fat free yogurt.