On one of my late night blog surfing, I screeched to a halt when I found this post. http://judyskitchen.blogspot.com/ (Blueberry swirl oatmeal) I haven’t fixed steel-cut oats since last winter. It is not a quick cook breakfast, so you need to plan for it. The night before I put 1/2 c. steel-cut oats in a saucepan with 3 c. water and a pinch of salt. Bring it to a boil and continue cooking and stirring for several minutes. Turn off heat and place lid on saucepan. Let set until morning.
Next morning, stir oats; turn heat to high and bring to a boil; reduce heat to a simmer and cook for 15-20 minutes, stirring as needed, or till oats are the consistency you like.
In saucepan mix 1 pint blueberries, 2 T. Stevia or preferred sweetner and juice from 1/2 lemon. Bring to boil, reduce heat and continue cooking and stirring as mixture bubbles. Cook for about 10-15 minutes or until mixture has thickened a bit. Cool and pour into blender and puree. This can be stored in the fridge for several days.
Slice bananas into bowl and swirl 2 T. blueberry syrup through warm oats. This breakfast will keep you pleasantly full all morning!
Jane, thanks for the shout out. Love your version. Blueberry syrup is quicker to make. The puree is fantastic though — a deeper blueberry flavor develops from cooking the liquids out. Either way, blueberries are tops in my book.
steel cut oatmeal is worth the extra effort. lovin the blueberry swirl!
Now that is the way to enjoy oats!