BLUEBERRIES & CREAM OATMEAL
Also known around here as "purple oatmeal," this creamy and colorful breakfast is a healthy way for everyone to start their day. To make it vegan, just use almond milk.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 9
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
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
INSTANT OATMEAL PACKET MUFFINS!
Got some instant oatmeal packets you're looking to get rid of? heres a recipe for it! And they're muffins! Not tried this yet, found on a website.
Provided by HulaHealthPrincess
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to bake at 350º.
- Lightly grease muffin cups.
- In a medium bowl, combine all dry ingredients.
- Blend well, then add sugar.
- In a small bowl, combine all wet ingredients.
- Add bowl of wet ingredients to flour mixture in medium bowl.
- Mix with electric mixer, just until everything is blended. Do not over-mix.
- Fill muffin cups about 3/4 full. Do not over-fill.
- Bake for about 15-18 minutes, but check for doneness. Tops should be golden brown.
- Allow muffins to cool in tin for about 10-15 minutes.
MAKE YOUR OWN INSTANT BLUEBERRY CREAM OATMEAL
Make and share this Make Your Own Instant Blueberry Cream Oatmeal recipe from Food.com.
Provided by LadyKatarina
Categories Breakfast
Time 12m
Yield 8 bags, 8 serving(s)
Number Of Ingredients 6
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!
CREAMY BLUEBERRY-ALMOND OATMEAL
Add Creamy Blueberry-Almond Oatmeal to your breakfast menu rotation-it's easy! Prepare oatmeal as directed on package, add cream cheese spread, swirl gently with spoon and top with nuts. Creamy Blueberry-Almond Oatmeal is a sweet breakfast treat sure to please!
Provided by My Food and Family
Categories Breakfast & Brunch
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Prepare oatmeal as directed on package.
- Add cream cheese spread; swirl gently with spoon.
- Top with nuts.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
BLUEBERRY AND ALMOND INSTANT OATMEAL RECIPE BY TASTY
Here's what you need: instant oatmeal, freeze-dried blueberry, slivered almond, chia seed, vanilla bean, sugar, boiling water
Provided by Kahnita Wilkerson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Add the instant oatmeal, freeze-dried blueberries, almonds, chia seeds, vanilla bean, and sugar into a mason jar.
- Store in a cool, dry place for up to a month.
- To prepare, pour boiling water or milk over oats. Stir to combine and let sit for 3 minutes.
- Serve with slivered almonds and fresh blueberries.
- Enjoy!
Nutrition Facts : Calories 398 calories, Carbohydrate 62 grams, Fat 11 grams, Fiber 11 grams, Protein 12 grams, Sugar 9 grams
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4.5/5 (2)Total Time 17 minsCategory BreakfastCalories 413 per serving
- Measure out 7 cups of quick outs and place them in a large bowl. Then add the remaining 3 cups of quick oats to your blender and blend until powdery. Pour the powdered oats into the bowl with the other oats.
- Next, you’ll divide up the mixture into your “packets.” Scoop 1/2 cup of the oatmeal mixture into each snack-sized ziplock bag, then seal each bag tightly. The recipe makes approximately 24 single-serving bags.
- Empty one “packet” of oatmeal into a bowl or mug, then add 3/4 cup of water. Microwave on High for 1-2 minutes until hot. Let cool for a minute or so, add your favorite toppings, and enjoy!
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5/5 (1)Estimated Reading Time 9 minsServings 18Total Time 10 mins
- In a large storage container or freezer bag, combine the oats, almonds, dried fruit, flaxseeds, coconut sugar, cinnamon, and salt. Stir to combine.
- Pour 2/3 cup water into a small saucepan and bring to a boil over high heat. Stir the oatmeal mix again to ensure that it’s evenly blended, then pour 1/3 cup of the oatmeal mixture into the boiling water. Stir to combine, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the oats have absorbed most of the water and are creamy in texture, 5 to 7 minutes.
- Stir the oatmeal mix again to ensure that it’s evenly blended. Combine 1/3 cup of the mix and 2/3 cup of the water in a microwave-safe bowl (use a slightly larger bowl than you think you’ll need, so the oatmeal doesn’t bubble over). Microwave for 1 1/2 to 2 1/2 minutes, pausing to stir if necessary to prevent overflow, until the oats have absorbed most of the water and are creamy in texture.
- The oatmeal will thicken up a bit more as it cools. Let the oatmeal rest for a few minutes, until it reaches a palatable temperature. Stir again, add any garnishes that you might like, and serve.
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Reviews 10Servings 6Cuisine AmericanCategory Breakfast
- For 6 servings of oatmeal, which feeds me and my 7 kids a toddler portion each, I soak 2 1/4 cups of old fashioned rolled oats in 4 cups of water overnight.
- I turn the burner on high and stir while I bring the mixture to a boil. Once it is boiling rapidly, I turn off the heat, put the lid on the pan, and let it set until breakfast time (about 20 mintues).
- You can flavor the oatmeal with 1 cup fruit such as apples, blueberries, peaches or raisins. Put the fruit in when you begin cooking. You can also change the flavor by using the same amount of real maple syrup or honey in place of raw sugar.You can add sesame, sunflower or pumpkin seeds or even pecans to your oatmeal.You can add a pinch of cinnamon with apples or peaches.You can add 1/2 tsp of vanilla or a splash of heavy cream.You can add 2 T peanut butter with or without 2 T cocoa powder.
INSTANT POT BLUEBERRY OATMEAL ⋆ SUGAR, SPICE AND GLITTER
From sugarspiceandglitter.com
Cuisine Breakfast RecipeTotal Time 16 minsCategory Instant Pot RecipesCalories 259 per serving
- In a medium-sized heatproof bowl that will fit in your Instant Pot, mix together the oats, cinnamon, blueberries and water. (If you are using any sugar or sweetener, mix it in now, too.)
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From cookingclassy.com
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- Bring water or milk to a boil in a medium saucepan. Stir in salt and oats. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in butter, brown sugar and cinnamon. Spoon mixture into 4 serving bowls. Top each serving with 3 Tbsp blueberry syrup and 2 Tbsp whipping cream. Serve with optional blueberries.
- In a medium saucepan whisk together sugar and cornstarch until well blended. Stir in water and lemon juice. Add blueberries. Bring mixture to a boil over medium high heat, stirring constantly. Boil 1 minute. Force mixture through a fine mesh sieve into a bowl. Store syrup in an airtight container in the refrigerator up to 1 week.
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4/5 (1)Total Time 30 minsCategory BreakfastCalories 505 per serving
- Combine rolled oats with milk, water, butter or coconut oil, maple syrup, vanilla (if using) and blueberries in an oven-proof round dish (ceramic, metal or glass). Make sure the total amount fills half of the dish as the oatmeal will expand and bubble while cooking, so you don’t want it to overflow.
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- Close the lid and set the top valve to the Sealing position. Press Manual/Pressure Cook and set for 8 minutes at HIGH pressure. The times are different for the pot-in-pot method because cooking inside the dish won’t begin until the Instant Pot has come to pressure. Whereas if you’re cooking directly inside the Instant Pot, cooking starts even during the pressure build-up. The build-up of the pressure will take about 5-7 minutes.
- Once the timer has stopped, allow the pressure to release naturally. Open the lid and carefully remove the trivet with the oatmeal dish.
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- Boil: Add all ingredients to a saucepan and heat over medium heat, stirring occasionally until mixture starts to boil.
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- Combine oats, sugar, chia seeds, and ground flax in a large mixing bowl. Stir until evenly mixed (this is easiest to do with clean hands).
- Transfer oat mixture to a large sealed container (you can often put it right back into the container the oats came in) or divide between individual jars.
- To prepare: Pour hot water or warm milk over oats until completely covered. Let sit for 1 minute. Stir well and serve!
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