Creamy Blueberry-Pecan Oatmeal

Creamy Blueberry-Pecan Oatmeal

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From the EatingWell Kitchen

In this satisfying, on-the-go oatmeal recipe, protein-rich Greek yogurt, crunchy pecans and sweet berries make this the perfect healthy breakfast. Short on time in the morning? Try our overnight oatmeal variation.

Ingredients 1 serving

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  • 1 cup water
  • Pinch of salt
  • ½ cup old-fashioned rolled oats
  • ½ cup blueberries, fresh or frozen, thawed
  • 2 tablespoons nonfat plain Greek yogurt
  • 1 tablespoon toasted chopped pecans
  • 2 teaspoons pure maple syrup

Preparation

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  1. 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.
  • Overnight oats variation: Combine ½ cup old-fashioned rolled oats with ½ 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 ⅓ 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.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 291 calories; 8 g fat(1 g sat); 6 g fiber; 49 g carbohydrates; 9 g protein; 27 mcg folate; 1 mg cholesterol; 18 g sugars; 9 g added sugars; 45 IU vitamin A; 7 mg vitamin C; 61 mg calcium; 2 mg iron; 165 mg sodium; 298 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fruit, ½ other carbohydrate, 1 fat

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