Better Breakfasts: Blueberry-Walnut Steel-Cut Oats

Blueberry-Walnut Steel-Cut Oats

Lounging lazily in one corner of the freezer, there’s a bag of at least a pound of plump blueberries left over from a slightly overzealous blueberry-picking expedition last summer. Every now and then, a handful gets tossed into a smoothie, but they’re starting to show signs of freezer burn and I’ve been trying to come up with other ways to use them. This morning, as I reached into the freezer for the steel-cut oats to make some porridge for breakfast, my eye landed on the neglected bag of berries and I thought of stirring some in with the oats as they simmered. I added some walnut pieces as well (toasted first to bring out their warm, nutty flavor) and a little vanilla extract. The result was fantastic: not only did the porridge taste almost freakishly like a blueberry muffin (a much healthier version, however), it had a gorgeous lavender color, swirled with streaks of bright violet. A cheerful touch to a rather bleak and snowy morning.

Blueberry-Walnut Steel-Cut Oats

1 cup water
1 cup milk (I used 2% — you can substitute with your dairy replacement of choice, or use all water, though the result will be less creamy)
1/4 tsp salt
1 cup quick-cooking steel-cut oats (I used Bob’s Red Mill)
1 cup blueberries, fresh or frozen
2 TB walnut pieces, lightly toasted
1/2 tsp vanilla extract

  1. Bring water, milk, and salt just to a simmer in a large saucepan over medium-high heat.
  2. Stir in the oats, turn the heat to low, and simmer 5-6 minutes, stirring frequently with the handle of a wooden spoon (or a spurtle, should you happen to have one). When there are about 4 minutes left (for frozen) or 3 minutes left (for fresh), stir in the blueberries.
  3. When the oats have reached your preferred tenderness, turn off the heat, stir in the walnuts, and let sit for 2 minutes to thicken.
  4. Just before serving, stir in the vanilla extract. Serve as-is or topped with brown sugar, maple syrup, honey…or your sweetener of choice.
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