Blueberry Almond Steel Cut Oatmeal Food

BLUEBERRY AND BANANA STEEL CUT OATS

Steps:

• Stir water, almond milk, blueberries, bananas, oats, honey, vanilla extract, cinnamon, and salt together in the crock of a slow cooker.
• Cook on Low for 5 to 8 hours.

BLUEBERRY BAKED OATMEAL

Steps:

• Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
• In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
• In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
• Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
• Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you'd like some extra sweetness and crunch.
• Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
• Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

OVERNIGHT OATS: NO-COOK BLUEBERRY-ALMOND OATMEAL

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.

BLUEBERRY ALMOND OVERNIGHT OATS RECIPE

Steps:

• In a medium sized bowl or overnight oats jar, combine the oats, almond milk, almond butter, vanilla and cinnamon.
• Mix well, and then fold in ½ cup blueberries.
• Cover and store in the refrigerator for at least 12 hours.
• In the morning, top with the remaining ½ cup blueberries, sliced almonds and your favorite oatmeal toppings.

BLUEBERRY CRISP WITH OATMEAL AND ALMOND TOPPING

Steps:

• Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 35 minutes. Serve warm, each serving topped with a spoonful of frozen yogurt.

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.