Creamy Blueberry-Pecan Oatmeal

This oatmeal can easily be made overnight to save time and effort in the morning.  

Greek yogurt adds creaminess and boosts the protein content.

Pecans provide healthy fats and a crunchy texture.

 

Ingredients

1 cup water

Pinch of salt

½ cup old-fashioned rolled oats

½ cup blueberries, fresh or frozen, thawed

2 tbsp nonfat plain Greek yogurt

1 tbsp toasted chopped pecans

2 tsp pure maple syrup

Preparations

Bring water and salt to a boil in a small saucepan. Stir in oats, reduce heat to medium and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Remove from heat, cover and let stand 2 to 3 minutes. Top with blueberries, yogurt, pecans and syrup.

Tips

Overnight oats variation: Combine 1/2 cup old-fashioned rolled oats with 1/2 cup water and a pinch of salt in a jar or bowl. Cover and refrigerate overnight. In the morning, add toppings. Eat cold or heat up. Makes about 1 cup.

Steel-cut oats variation: Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add 1/3 cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about 1 cup.

People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

 

 

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