Creamy Blueberry Almond Oatmeal Recipes

BLUEBERRY-ALMOND STEEL-CUT OATMEAL

Steps:

• Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in the oats, cinnamon stick and 1/2 teaspoon salt. Reduce to a simmer, cover and cook, stirring occasionally to prevent burning and boiling over, until the liquid is mostly absorbed and the oats are tender, 15 to 20 minutes.
• Meanwhile, toast the almonds in a medium skillet over medium-high heat, stirring, until light golden, about 3 minutes. Remove to a plate. Add the butter to the skillet and once it melts, stir in the blueberries and cook, stirring, until soft and juicy. Stir in the maple syrup and remove from the heat.
• Discard the cinnamon stick from the oatmeal and divide among 4 bowls. Top with the blueberry sauce and toasted almonds. Serve with additional maple syrup on the side.

CREAMY BLUEBERRY-ALMOND OATMEAL

Steps:

• Prepare oatmeal as directed on package.
• Add cream cheese spread; swirl gently with spoon.
• Top with nuts.

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 AND ALMOND INSTANT OATMEAL RECIPE BY TASTY

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!

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!