BLUEBERRY-ALMOND STEEL-CUT OATMEAL
Cook blueberries in butter and mix in maple syrup. Pour the sauce over cinnamon oatmeal and top with toasted almonds.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 7
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.
OVERNIGHT OATS: NO-COOK BLUEBERRY-ALMOND OATMEAL
Throw together this healthy oatmeal the night before and enjoy it the next morning. We love it cold, but if you prefer a little warmth, remove the lid and microwave the oatmeal until hot, about 1 minute.
Provided by Food Network Kitchen
Time 6h10m
Yield Serves 1
Number Of Ingredients 10
Steps:
- The night before, combine the milk, oats, blueberries, brown sugar, lemon zest, vanilla, almond extract and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate at least 6 hours up to overnight. In the morning, top with the almonds and drizzle with honey.
MIXED BERRY CRUMBLE WITH OATS AND ALMONDS
This ticks all the boxes for a healthy dessert. The mixture of oats, almonds, berries, dates, and cinnamon creates the perfect sustained energy-releasing treat that packs a hefty nutritional punch.
Provided by Lorraine Pascale
Categories HarperCollins Dessert Summer Healthy Quick and Healthy Date Berry Almond Oat Cobbler/Crumble Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat the oven to 190°C/ 375°F/ Gas Mark 5.
- Put the filling ingredients into a pan over low heat and cook for about 4 minutes or until the fruit just begins to soften. Tip the fruit into an ovenproof dish and set this aside.
- Put the oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds into a bowl and, using your fingertips, rub this gently together to just combine so everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.
- Pop into the oven and cook for about 25 minutes or until the crumble is just going golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.
BERRY ALMOND CRUMBLE OATMEAL
This recipe was delivered to my e-mail by Quaker Oats. I'm going to store it here so it doesn't get lost. This recipe appeals to me because of the fiber in the oatmeal. It is also low in sodium (although I've been known to add a pinch of salt to my oatmeal)
Provided by QueenBee49444
Categories Breakfast
Time 20m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 8
Steps:
- For topping:.
- In a medium skillet, combine oats and almonds.
- Cook over medium heat on low for 4 to 6 minutes, stirring occasionally, until oats and almonds are lightly browned.
- Cool completely.
- In a small bowl, combine brown sugar and cinnamon.
- Add oat mixture, mix well.
- For Oatmeal:.
- In a medium saucepan, bring milk and cinnamon to a boil.
- Stir in oats.
- Return to a boil.
- Reduce heat to medium.
- Cook 1 minute for quick oats or 5 minutes for old fashioned oats, stirring occasionally.
- Gently stir in blueberries.
- Continue cooking until blueberries are heated through and most of liquid is absorbed, about 1 minute.
- Spoon oatmeal into cereal bowls, Sprinkle topping over oatmeal. Enjoy!
OATMEAL WITH BLUEBERRY SAUCE AND CRUMBLE TOPPING
Time saving tip! Switch it up and make overnight oats. Divide the toasted oats between 4 Mason jars. Heat the water-and-coconut-milk mixture until warm, then pour it evenly over the oats. Cover and refrigerate overnight. The next morning, open the jar and top with the blueberry sauce and sweet crumble!
Provided by Jackie Rothong
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the sweet crumble: Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.
- Combine the all-purpose flour, almond flour, cashews, pecans, almonds, coconut flakes, brown sugar, cinnamon, ginger and salt in a large bowl. Using your fingers, add in the coconut oil and butter. Mix until a coarse crumb forms and the mixture holds together. Put the mixture on the prepared half sheet pan and bake until golden and crisp, 20 minutes. Remove from the oven and let cool.
- For the oatmeal: Bring 3 cups water, the coconut milk, brown sugar, cinnamon, nutmeg and salt to a boil in a medium saucepan over high heat.
- Meanwhile, heat the coconut oil in a second medium saucepan over medium-high heat. Once glistening, add the oats and cook until toasted, about 2 minutes. Slowly pour in the water-and-coconut-milk mixture and bring the mixture to a boil, then lower to a simmer over medium heat and cook until cooked through, about 20 minutes. Stir in the chia seeds 1 minute before serving.
- For the blueberry sauce: Put the blueberries, orange zest strip, orange juice, brown sugar, 2 tablespoons water, cinnamon and salt in a third medium saucepan over medium heat. Cover and cook until the blueberries breakdown, about 10 minutes.
- To serve: Place a ladleful of oatmeal into a bowl, top with warm blueberry sauce and sweet crumble.
BERRY-OATMEAL BAKE
This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it's almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.
Provided by Food Network Kitchen
Time 1h10m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
- For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
- For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
- To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.
Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 45 milligrams, Sodium 140 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 6 grams, Sugar 25 grams
BLUEBERRY-OATMEAL CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
VERY-BERRY OAT CRUMBLE
This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants
Provided by Cassie Best
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
- Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
- When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.
Nutrition Facts : Calories 369 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 34 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CRUNCHY BERRY ALMOND CRUMBLE
The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
- To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
- Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
- Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 34 milligrams, Sugar 20 grams, TransFat 0 grams
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