Blueberries and Cream Oatmeal is hearty, delicious, and homemade! You can use fresh or frozen blueberries for this recipe that comes together in just 10 minutes!
As a kid I was super in love with instant oatmeal packets. The Maple and Brown Sugar was my JAM (so much that I actually have a recipe for homemade instant oatmeal – maple and brown sugar, mind you).
But when I grew up and realized that oatmeal packets cost eleventy billion dollars, I learned home to make my own Perfect Stovetop Oatmeal. It sort of made me wonder why I ever bought those crazy expensive little packets.
Making oatmeal on the stove is SO easy! And it really only takes a few minutes.
Like, you can brew a pot of coffee (people still do that, right? Please tell me I am not the last woman standing that has not much use for single-serve machines like the Keurig) and while that’s doing its thing, you can quick whip up your oatmeal.
I started playing around with flavors after I figured out how easy oatmeal on the stove is to make. Apple Cinnamon Stovetop Oatmeal has been by far my favorite (and yours!).
But this Blueberries and Cream Oatmeal recipe might knock it outta the top spot.
Remember when I made White Chocolate Blueberry Oat Cookies and deemed them suitable for breakfast? Blueberries and Cream Oatmeal is a little like those cookies in a bowl.
Minus the white chocolate.
Okay fine, you can add the white chocolate if you want.
The recipe is really easy because that’s how I roll. If you have just 10 minutes you can turn out a really beautiful, hearty, and totally delicious bowl of breakfast.
It’s way better than the instant stuff with the freeze-dried fruits, you can control the amount of sugar you use (or don’t use), and! You can use fresh or frozen blueberries (The jury is still out on blueberry pie filling, guys).
You can’t beat that y’all.
If blueberries are your thing, you should definitely try these Blueberry Biscuit Bombs. And Roasted Berry Breakfast Tarts! Those are pretty wonderful, too.
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Blueberries and Cream Oatmeal Recipe
Ingredients
- 1/2 tablespoon Unsalted Butter
- 1 1/2 cups Fresh Blueberries or frozen blueberries
- 3 tablespoons Honey (OR 2 tablespoons brown sugar), plus a little more to drizzle over the finished oatmeal
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- pinch of Salt
- 2 cups Water
- 1 cup Old Fashioned Oats (use certified gluten free oats to make this recipe gluten free)
- dash of Salt
- 1/4 cup Cream or milk
Instructions
- In a medium saucepan, melt the butter over medium high heat.
- Add the blueberries, the honey or brown sugar, and sprinkle in the spices and salt. Cook for 2-3 minutes until the blueberries are softened. (see note)
- Pour in the water to a boil and then reduce the heat to simmer. Gently stir in the oats. If the water starts to bubble over, reduce the heat even further. Cook for about 4 minutes, stirring occasionally.
- Stir in the dash of salt, and scrape the oatmeal into two bowls. Stir in the cream and serve warm.
Notes
- If you use FRESH blueberries, reduce the initial cook time to just 1 minute before adding the water.