This Blueberry Muffin Oatmeal is a hearty way to start your day!
Disclosure: I received product in exchange for this review. Feel free to read my disclosure statement. All opinions shared are my own and not influenced by other sources.
Happy National Oatmeal Day!
We all know that breakfast is the most important meal of the day, so why not celebrate National Oatmeal Day with a big bowl of hearty oatmeal.
My family has oatmeal for breakfast at least three times each week. I usually make a big batch of plain oatmeal in the morning and then each person can add their favorite ingredients.
One of our favorites is this Blueberry Muffin Oatmeal. I take the flavors from my Blueberry Muffin recipe and add them to hot, oatmeal.
The flavors remind me of summer so it’s like eating a little bit of sunshine each morning. It truly is the perfect pair!
Alas, blueberry season is only a few short weeks in northeast PA, so during the off season, I use Driscoll’s berries. Driscoll’s is passionate about growing premium fresh berries. And, they should know…their family farm has been growing them for over 100 years.
Driscoll’s berries are are sweet, juicy and naturally wholesome. And, the best part is, they are readily available all year long at your grocery store.
Here’s how to make my Blueberry Muffin Oatmeal:
- Add milk and salt to a medium sauce pan.
- Bring to a slight boil of medium high heat.
- When milk starts to get foamy around the edges, turn heat down to medium and add oats.
- Stir continually to prevent boiling over.
- Cook until thickened, about 7-8 minutes.
- Stir in berries, brown sugar, cinnamon and nutmeg.
- Spoon into bowls and top with lemon zest.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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