BLUEBERRY OATMEAL
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
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 OAT SQUARES - STARBUCKS COPYCAT
These wholesome bars are just like Starbucks blueberry squares (if not better!) My favorite thing about this recipe is the oatmeal base/crumble topping. It is so versatile and makes enough for a generous amount on the top and bottom because c'mon... isn't that everyone's favorite part?! I use this same oatmeal crust recipe with a multitude of different fillings, including swapping strawberries for the blueberries.
Provided by lilsweetie
Categories Bar Cookie
Time 1h5m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 10
Steps:
- Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
- Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
- Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
- Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
BLUEBERRY OATMEAL
Oatmeal is a great way to start the day and this is a recipe I have developed over the years. It's delicious, light, and great with milk to help cool it down. You can replace the milk with soy milk, if desired. You can add the blueberries earlier in the cooking process if you like them hotter and plumper.
Provided by agoldstone
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Combine water and salt together in a saucepan; bring to a boil. Add oats; cook and stir until halfway tender, 2 to 3 minutes. Stir flax, brown sugar, cinnamon, and vanilla extract into oatmeal; continue cooking until oats are tender, water is boiled off, and desired cereal consistency is reached, 2 to 3 minutes more. Stir milk and blueberries into oatmeal.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 33.3 g, Cholesterol 4.9 mg, Fat 5.6 g, Fiber 5.4 g, Protein 6.9 g, SaturatedFat 1.3 g, Sodium 35.6 mg, Sugar 11.9 g
BLUEBERRY OVERNIGHT OATS
Provided by Food Network Kitchen
Time 5m
Yield 1 jar of overnight oats
Number Of Ingredients 0
Steps:
- Mix 1/2 cup rolled oats, 1 tablespoon ground flaxseed, 2/3 cup milk, 1/3 cup plain yogurt, 2 teaspoons brown sugar and a pinch each of salt and cinnamon in a small jar. Add 1/4 cup crushed freeze-dried blueberries and 1/2 chopped banana. Cover and refrigerate overnight. Top with fresh or frozen berries.
BLUEBERRY OAT TART
Provided by Molly Yeh
Categories dessert
Time 5h25m
Yield Makes a 14" x 4.5" tart; 8 servings
Number Of Ingredients 21
Steps:
- In a small saucepan over medium heat, combine blueberries, honey, lemon zest and juice, and cardamom and bring to a boil. Let the mixture bubble for 5 minutes, stirring occasionally with a rubber spatula and swirling the pan around. Once it is thick and syrupy and the blueberries have broken down, remove from the heat and allow it to cool to room temperature.
- In a medium mixing bowl, combine the labneh with half of the blueberry syrup. Fold together until combined but still a little streaky.
- Spread the labneh mixture evenly in the oat tart shell, then drizzle on remaining syrup and swirl. Top with chopped toasted cashews, fresh blueberries and a drizzle of honey. Allow the tart to set in the refrigerator overnight or at least 4 hours. Remove the crust from the pan by pressing up the bottom, then transfer to a cutting board. Slice into 8 pieces and serve.
- Toast the oats in a medium, non-stick skillet over medium heat, stirring occasionally until the oats are light golden brown, 8 to 10 minutes.
- Add the toasted oats to a food processor along with the cashews, hemp seeds, brown sugar and salt and blend until very fine, like the consistency of fine breadcrumbs. Add the coconut oil, honey, and vanilla and blend until combined and the mixture starts to form a dough. It'll still look crumbly in the food processor but if you squeeze some in your hand it should stick together. Press into a 14" x 4.5" rectangular fluted tart pan with a removable bottom, spreading it out firmly and evenly. Refrigerate until firm and cold to the touch, at least 1 hour.
- In a mixing bowl, combine yogurt, salt and lemon juice until fully incorporated.
- Line a strainer or colander with 2 or 3 layers of cheesecloth and place over a bowl or other receptacle that can catch the liquid.
- Transfer yogurt mixture to the strainer and twist up the ends of the cheesecloth. Place another bowl on top to weigh down the mixture and then refrigerate overnight, allowing the liquid to drain.
BLUEBERRY OAT MUFFINS
This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.
Provided by Ricki Ethington
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
- In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
- Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
- Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.2 g, Cholesterol 15.5 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 167.2 mg, Sugar 11.2 g
BLUEBERRY OAT COOKIES
My first born's love of blueberry's has me making these quite often. Either fresh or frozen work fine.
Provided by CoffeeB
Categories Drop Cookies
Time 22m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In a mixing bowl, cream butter and brown sugar.
- Beat in egg and vanilla.
- Combine oats, flour, cinnamon, salt, baking soda and baking powder.
- Gradually add to the creamed mixture.
- Stir in blueberries.
- Drop by heaping tablespoonfuls 2 inches apart onto lightly greased baking sheets.
- Bake at 350 degrees for 12-14 minutes.
- Remove to wire racks to cool.
HEALTHY BLUEBERRY OAT BRAN MUFFINS
This recipe was found on the Rogers Oat Bran package. I'm putting it on zaar so I won't lose it. I haven't made it yet. Oat bran and wheat bran are very good for you. UPDATE. Apr 8. I finally got around to making these. These are not a sweet muffin. I added 1/2 cup brown sugar instead of white. If you want a sweeter muffin increase the sugar. I used about 2 cups frozen blueberries as I like like a lot. I made 6 giant muffins and baked for 32 min.
Provided by Dorel
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Makes 12 muffins.
- Add buttermilk to oat bran and let stand.
- In another bowl combine flour, baking powder, baking soda and salt, set aside.
- In large bowl beat vegetable oil, egg, sugar and vanilla together.
- Add buttermilk-bran mixture to liquids and stir well.
- Add dry ingredients all at once and stir until ingredients are just blended.
- Gently stir in blueberries.
- Spoon into prepared muffins tins. Either paper lined or greased.
- Bake 20-25 minutes or until tops are golden.
- NOTE--1 1/2 tablespoons lemon juice with milk added to make 1 1/2 cups may be substituted.
Nutrition Facts : Calories 188, Fat 7.7, SaturatedFat 1.3, Cholesterol 18.9, Sodium 270.9, Carbohydrate 29.4, Fiber 2.5, Sugar 11.3, Protein 5
BLUEBERRY OAT SQUARES
Blueberries and oatmeal are both so good for you - this recipe from the Light & Tasty cookbook makes a yummy breakfast or dessert.
Provided by FLKeysJen
Categories Bar Cookie
Time 50m
Yield 12-18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a saucepan, combine sugar and cornstarch;gradually whisk in water and lemon juice until smooth;bring to a boil,stirring constantly. Stir in blueberries; cook and stir for two minutes longer or until thickened and bubbly; remove from the heat and set aside.
- In a bowl, combine the dry cake mix and one cup of the oats; cut in six tablespoons butter until crumbly. Set aside one cup of crumb mixture for topping and stir egg into remaining crumb mixture.
- Press into a 13" x 9" x 2" baking dish coated with non-fat cooking spray; spread blueberry mixture to within 1/4 inch of edges.
- Combine the brown sugar, remaining oats and reserved crumb mixture; cut in remaining butter until crumbly; sprinkle over top of blueberry mixture.
- Bake at 350 degrees for 30-35 minutes or until golden brown. These are best served warm (with vanilla frozen yogurt on top!) but if you want the bars to stick together it's best to cool before cutting them. Enjoy!
Nutrition Facts : Calories 353.2, Fat 13.6, SaturatedFat 5.8, Cholesterol 21.3, Sodium 349.8, Carbohydrate 54.8, Fiber 2.2, Sugar 30.5, Protein 4.5
BLUEBERRY BAKED OATS
Swap your regular porridge for a healthy baked version, packed with oats, juicy blueberries and crunchy almonds. It's a warming breakfast for cold mornings
Provided by Myles Williamson
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Mix all of the ingredients together in a large bowl.
- Tip the mixture into a 2-litre ovenproof dish, then bake for 30-35 mins until piping hot in the middle. Serve warm with a little milk or yogurt, honey and extra blueberries, if you like.
Nutrition Facts : Calories 386 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
BLUEBERRY OAT BRAN MUFFINS
This another wonderful recipe I got from a wonderful author/teacher in Vancouver, Susan Mendalson, who owns Lazy Gourmet
Provided by Abby Girl
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine whole wheat flour, oat bran, wheat germ, brown sugar, lemon rind, baking powder, baking soda and salt in a large bowl. Mix well.
- In a measuring cup, combine eggs, buttermilk, vegetable oil and blueberries.
- Add batter to muffin cups and bake in a 400 oven for 20 minutes.
Nutrition Facts : Calories 179.4, Fat 6, SaturatedFat 1.1, Cholesterol 32.2, Sodium 262, Carbohydrate 29.6, Fiber 3.7, Sugar 12.4, Protein 6.6
BLUEBERRY OATMEAL SCONES
These blueberry-oatmeal scones with pecans are a wholesome and delicious breakfast treat! Either fresh or frozen blueberries can be used.
Provided by sarah
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.
- Bake in preheated oven until lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 35.1 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 237.6 mg, Sugar 11.9 g
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- In a medium bowl, combine the oats, brown sugar, 1/4 cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
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