Blueberry Oatmeal Recipes

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BLUEBERRY OATMEAL



Blueberry Oatmeal image

We love homemade oatmeal, and this delicious recipe is delightful. It's so delicious it could be eaten for dessert. - Lesley Robeson, Casper, Wyoming

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

1-3/4 cups 2% milk
1 cup quick-cooking oats
1/8 teaspoon salt
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup fresh or frozen unsweetened blueberries, thawed

Steps:

  • In a small saucepan, bring milk to a boil. Stir in oats and salt. Cook over medium heat until thickened, 1-2 minutes, stirring occasionally. Stir in brown sugar and cinnamon. Divide between two serving bowls; top with blueberries.

Nutrition Facts : Calories 455 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 271mg sodium, Carbohydrate 89g carbohydrate (57g sugars, Fiber 7g fiber), Protein 13g protein.

BLUEBERRY OATMEAL



Blueberry Oatmeal image

You can make this oatmeal, which will take on a purple hue once the blueberries begin to burst, on top of the stove or in the microwave. It only takes about 10 minutes on top of the stove (five minutes in the microwave).

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, weekday, one pot, main course

Time 15m

Yield Serves two

Number Of Ingredients 8

1 1/3 cups water
1/8 teaspoon salt (optional)
1/4 teaspoon cinnamon
2 teaspoons mild honey
2/3 cup rolled oats or oatmeal
1/3 cup blueberries
1/2 teaspoon finely chopped or grated orange zest
1/2 cup low-fat milk, soy milk, almond beverage or rice beverage

Steps:

  • Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, orange zest and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes, then serve.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 1 gram, Carbohydrate 67 grams, Fat 2 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 9 grams

BLUEBERRY-OATMEAL CRISP



Blueberry-Oatmeal Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Unsalted butter, for the baking dish
Filling:
6 cups blueberries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Pinch kosher salt
Topping:
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup almonds or hazelnuts, chopped
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 2-inch pieces

Steps:

  • Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
  • Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
  • Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
  • Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

BLUEBERRY OATMEAL BREAKFAST BARS



Blueberry Oatmeal Breakfast Bars image

These breakfast bars are quick and easy to make. They freeze well and can be made with many combinations of fruits and nuts. Make these and freeze them for a quick breakfast on the go.

Provided by Cheryl Belanger

Categories     100+ Breakfast and Brunch Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 cup whole oats
1 cup oat flour
½ cup brown sugar
½ teaspoon salt
½ teaspoon baking soda
½ cup almond milk
2 eggs
¼ cup melted butter
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup chopped walnuts
⅓ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  • Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
  • Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 41.4 g, Cholesterol 61.8 mg, Fat 15.5 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 305.4 mg, Sugar 17.6 g

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

  • Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  • Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

BLUEBERRY-OATMEAL MUFFINS



Blueberry-Oatmeal Muffins image

A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h45m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 cup quick-cooking oats
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 large eggs
1 stick unsalted butter, melted and cooled
1/2 cup whole milk
1 1/4 cups blueberries
Fine sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries.
  • Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
1 cup plain yogurt
1/4 cup butter, melted
1 cup fresh blueberries

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.

Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

BLUEBERRY OATMEAL COOKIES



Blueberry Oatmeal Cookies image

A very moist cookie similar to an oatmeal raisin cookie, but with blueberries. Not too sweet & quite tasty! From "Best of Country Cookies," Taste of Home Books (1999).

Provided by Chef amfox

Categories     Dessert

Time 27m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 1/2 cups quick-cooking oats
1 cup all-purpose flour
1 -2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup blueberries (fresh or frozen)

Steps:

  • 1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
  • 2. In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
  • 3. Once combined, fold in the blueberries.
  • 4. Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.

Nutrition Facts : Calories 91.3, Fat 3.5, SaturatedFat 2, Cholesterol 14.3, Sodium 94.6, Carbohydrate 13.9, Fiber 0.7, Sugar 7.7, Protein 1.2

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