This blueberry muffin oatmeal combines the wholesome goodness of oats with the sweet, juicy burst of blueberries, creating a comforting breakfast that tastes just like your favorite blueberry muffin. In mere minutes, you'll create a creamy bowl of oatmeal that will warm your heart and fuel your day.
Course Breakfast & Brunch
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2servings
Calories 310kcal
Author Kristine Underwood
Ingredients
1cuprolled oats
1cupmilkany kind
1cupwater***may use 2 cups of milk if you prefer - see notes
In a medium saucepan, mix the oats, milk, water, brown sugar, chia seeds, vanilla extract, and sea salt together.
1 cup rolled oats, 1 cup milk, 1 cup water, 2 TBS brown sugar, 1 tsp chia seeds, 1 tsp vanilla extract, 1/4 tsp sea salt
Cook oat mixture over medium heat for 8-10 minutes, until oats are tender and oatmeal has thickened to a desired consistency.
Once cooked, stir in the Greek yogurt and blueberries and mix until smooth.
1/4 cup Greek yogurt, 1/2 cup blueberries
Serve topped with more blueberries, chopped walnuts or pecans, a splash of milk, and a dash or two of cinnamon.
Notes
*The nutritional information does not include toppings. It’s only for the prepared oatmeal.**The nutritional information was calculated using 2% milk.***You can use 2 cups of milk instead of 1 cup milk and 1 cup water if you prefer. Using all milk will yield a thicker and stickier oatmeal.