Lemon Blueberry Oatmeal Food

OVERNIGHT BLUEBERRY-HONEY-LEMON OATMEAL

Overnight Blueberry-Honey-Lemon Oatmeal image

Save some time in the morning with this Blueberry-Honey-Lemon Overnight Oats recipe. Refrigerate this sweet, creamy oatmeal overnight for delicious flavor.

Provided by My Food and Family

Categories Home

Time 12h5m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 cup old-fashioned or quick-cooking oats
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 cup milk
1/2 cup blueberries
2 Tbsp. honey
1 tsp. zest and 1 Tbsp. juice from 1 lemon

Steps:

Combine ingredients in airtight container.
Refrigerate overnight.

Nutrition Facts : Calories 400, Fat 5 g, SaturatedFat 2 g, TransFat 1.5 g, Cholesterol 25 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g

LEMON BLUEBERRY OATMEAL

Lemon Blueberry Oatmeal image

I'm not sure about the amount of lemon juice; I used a fresh lemon, and squeezed it over the bowl. Adjust it to however "citrusy" a flavor you would like.

Provided by brokenburner

Categories Low Protein

Time 4m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 (28 g) packet instant oatmeal, plain
2 (1 g) packets Splenda sugar substitute
1 tablespoon lemon juice
1/4 cup blueberries
2/3 cup water

Steps:

.Combine all ingredients in a microwave-safe bowl.
Microwave on HIGH for one and a half minutes, or until desired consistency is reached.

Nutrition Facts : Calories 131.7, Fat 2.1, SaturatedFat 0.4, Sodium 6.1, Carbohydrate 26.7, Fiber 3.6, Sugar 6.1, Protein 4.2

LEMON BLUEBERRY OATMEAL MUFFINS

Lemon Blueberry Oatmeal Muffins image

Got this recipe from QuakerOatmeal.com. Turned out wonderful. I left out the lemon, but they still tasted great!

Provided by nickfo

Categories Quick Breads

Time 39m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups Quaker Oats, divided (quick or old fashioned, uncooked)
2 tablespoons firmly packed brown sugar
1 cup all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt (optional)
1 cup skim milk
2 egg whites, lightly beaten
2 tablespoons vegetable oil
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 cup blueberries (If frozen, do not thaw)

Steps:

Heat oven to 400°F Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.
For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.
Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

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