It’s National Oatmeal Day! Let’s celebrate with a warm and satisfying bowl of Toasted Blueberry Oatmeal! In honor of National Oatmeal Day, I’ve teamed up with my friends at Driscoll’s to create a recipe that highlights how well their juicy berries pair with a big bowl of hearty oatmeal.
The distinctive hearty, chewy texture of steel cut oatmeal makes it one of my favorites, so it was a no-brainer to highlight some steel cut oatmeal with some plump and juicy Driscoll’s Blueberries. This might look like just another oatmeal recipe to you, but here’s where this one stands out-the oats are toasted. Toasted, folks! Giving this oatmeal a whole new depth and flavor that you’ve never tasted. Trust me on this one, once you try your oats toasted you’ll never make them any other way.
1/2 cup toasted walnuts, chopped
1 tablespoon unsalted butter
1 cup steel cut oats
3 cups water
1 cup whole milk
1 tablespoon toasted wheat germ
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon and 1 teaspoon dark brown sugar
1/2 teaspoon cinnamon
2 cups blueberries
Preheat oven to 350 degrees F. Spread the walnuts onto a baking sheet and place in preheated oven 7-10 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
Melt butter in a large heavy saucepan over medium heat. Add oatmeal, and toast, tossing and turning oats, until oatmeal is browned and fragrant, about 4 minutes. Add water, milk and wheat germ and bring to a simmer and reduce heat to medium-low and simmer uncovered without stirring until the mixture looks like gravy, about 20 minutes. Add salt and vanilla and stir lightly. Continue simmering, stirring occasionally, until oatmeal is soft and creamy, about 1-2 minutes. Remove from heat and stir in 1 cup blueberries, walnuts, brown sugar and cinnamon. Spoon oatmeal into serving bowls and top with remaining blueberries. Drizzle with honey if desired and serve immediately.