Blueberries & Cream Oatmeal (a.k.a. Purple Oatmeal) + 3 Tips For the Creamiest Oatmeal
I’d like to think I know a thing or two about gardening, but sometimes I’m reminded of just how little I really do know. Case in point: I ordered seven (yes, seven!) blueberry bushes, and when they arrived in the mail, I realized their leaves looked suspiciously similar to four relatively mature bushes we already have alongside the house. Sure enough, they were blueberries. So we now have eleven blueberry bushes in our small suburban yard. Guess it’s a good thing we love blueberries! Heck – we got married on a blueberry farm, so I guess it’s meant to be.
This recipe for Blueberries & Cream Oatmeal is just one of many ways we love blueberries. The best part about this oatmeal, other than the fact that it’s healthy and delicious, is that it’s purple! Yep – my toddler wants nothing to do with blueberry oatmeal (guess the apple fell far from that tree) – but the kid sure loves purple oatmeal. Whatever works.
This is probably the most obvious statement ever, but this healthy oatmeal recipe is a cinch to pull together. I mean, it’s oatmeal, so how hard can it be, right? Not hard. Although I do want to share three simple tricks for making the creamiest oatmeal, even if you are just using water.
Three Tips for Super Creamy Oatmeal
- Start out with cold water. No other temperature will do.
- Mix the oatmeal and cold water together in the sauce pan first and then begin to heat. Don’t wait for the water to boil first.
- Bring it to a boil over medium heat. Not high! Medium.
Voila – creamy, dreamy oatmeal.
This recipe utilizes those methods, but also ups the cream factor with a good pour of milk in lieu of some of the water. I also throw in some chia seeds for good measure, which I’m convinced helps make it even creamier, not to mention the health benefits of adding them to the mix.
So you’ve got oats, chia seeds, cream, water, a little maple syrup for sweetness, a couple of generous handfuls of blueberries, and a pinch of salt for flavor. Simmer until the berries burst, stir in some vanilla, and scoop up some purple oatmeal.
I like to top mine with a little extra milk, some almonds or pepitas, and a scattering of fresh blueberries – lord knows we have plenty of them!
Blueberries & Cream Oatmeal
Also known around here as “purple oatmeal,” this creamy and colorful breakfast is a healthy way for everyone to start their day. To make it vegan, just use almond milk.
- 1 cup rolled oats (not the quick-cooking kind)
- 1 1/2 cups water
- 1 cup whole milk (2% milk and almond milk also work) + a few extra tablespoons for serving
- 2 tablespoons chia seeds
- 2 tablespoons pure maple syrup
- 1 cup + 1/4 cup fresh blueberries (about 5 ounces total)
- Pinch salt
- 2 teaspoons vanilla extract
- More optional toppings: additional maple syrup and almonds or pepitas
- Add oats, water, milk, chia seeds, maple syrup, and 1 cup blueberries to a medium saucepan over medium heat. Stir to combine. Cook, stirring occasionally, until the mixture comes to a boil, about 5 minutes. Reduce heat and simmer until the oats have thickened and most of the berries have burst, turning the oatmeal purple, about 5 more minutes. Remove from heat and stir in the vanilla extract.
- Scoop into bowls and divide remaining berries between the two. Drizzle with milk. Add optional toppings if desired. Serve.
Use gluten-free oats.
Use almond milk instead of cow’s milk.
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