Why does everyone over-complicate oatmeal? It is one of the world’s most simple and easy options for breakfast, plus it can be a healthy, filling option, too! So, here is my super-easy to make Stovetop Blueberry Oatmeal!
So first off, here is what you will need!
A pot with a lid (mine is nearly antique. I inherited from our first home we bought – it was in the shed in a box! And for some reason, it is my favorite to make oatmeal in!)
1 cup water
Salt (just a sprinkle)
1 cup rolled oats (I actually use a rounded scoopful. I buy my oats in bulk from http://www.azurestandard.com then split it up in separate gallon-sized freezer bags and store in the freezer to keep it fresh and to keep bugs out. These happen to be certified organic.)
1 Tablespoon raw honey (this is from my Brother-in-law’s beehives)
Cinnamon (I never measure it, just sprinkle to taste, but probably around a teaspoon)
Blueberries (fresh or frozen) – we actually have a great blueberry farm nearby where we go pick each year and put up loads of blueberries. Today I was trying to use up some of last year’s frozen berries!
Okay, so that’s all you need to make this! Let’s get started!
Turn the heat off and remove your oatmeal from heat.
Add in your frozen blueberries now. This is however many berries you want to add. I probably added around 1/2 cup – 3/4 cup today, but sometimes I do less. Immediately cover pot with a lid, if you are using frozen blueberries as I was.
Total cooking time is only 10-15 minutes from start to finish! No need to buy instant oats when these are healthier and just as fast!
Let me start out by saying I got the basis for my cookies from http://www.browneyedbaker.com/peanut-butter-oatmeal-chocolate-chip-cookies/ . But I did my own variation and swapped things up a bit! If you want to compare the recipes go ahead! That’s why I posted the link to the original recipe! I wanted to show that you can take many recipes and make a few changes here and there to make the recipe healthier. After having tried the recipe (and it is really good), I might play around and try a few other things to make it more nutritional the next time!
3/4 c. all-purpose flour
1/4 c. whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick butter
1/2 cup crunchy peanut butter
1/2 cup granulated sugar
1/3 c. brown sugar
1/2 tsp. vanilla
1 egg white
3/4 cup old-fashioned oats
1/4 cup chopped dark chocolate
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Stir together flour, baking soda and salt in a small bowl.
In a medium-sized bowl, stir butter and peanut butter until creamy. Mix in both sugars, egg white, and vanilla. After this was whipped nicely, I added in my oats. Then slowly stir in flour mixture, and lastly fold in your chocolate.
I used a cookie scoop to put my dough on the prepared pan, spaced a few inches apart. Bake 10-12 minutes or until the bottoms start turning slightly brown. They will continue to cook on the cookie sheet out of the oven.
So one thing I forgot to mention above, I chose this recipe in part because it didn’t make a large batch. Many cookie recipes make 40 or 50 cookies, and I know neither myself or my husband would be able to resist! This recipe didn’t make quite 30 cookies. With a family of 4, it is a nice amount of cookies to enjoy on the weekend! Hope you like it and thank you to http://www.browneyedbaker.com for the idea!