Ann Taylor Pittman
Active Time
16 Mins
Total Time
16 Mins
Yield
Serves 4 (serving size: 1 cup oatmeal, about 1/3 cup compote, and 1 tablespoon almonds)

Steel-cut oats cook in a mixture of water and milk for supreme creaminess and a dose of vitamin D, thanks to the milk. With oats, mixed berries, and almonds, this breakfast is chock-full of fiber, boasting 10 grams per serving. And if your oats carry the certification, this meal is gluten-free as well. Our microwave method brings together the fresh fruit compote lightning-fast; you might even want to make a double or triple batch to have on hand for yogurt parfaits or pancakes during the week. A portion of each type of berry is reserved and stirred into the compote at the end for more texture.

How to Make It

Step 1

Combine water, milk, oats, and salt in a large saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until thickened, 5 to 7 minutes, stirring occasionally. Remove from heat and stir in syrup.

Step 2

Meanwhile, combine 1/2 cup raspberries, 3/4 cup blueberries, and 3/4 cup strawberries in a medium microwave-safe bowl. Sprinkle with cornstarch and sugar; toss gently to combine. Microwave on HIGH until thick and bubbly, about 3 minutes. Remove from microwave; stir in lemon zest and remaining 1/2 cup raspberries, 1/4 cup blueberries, and 1/4 cup strawberries. Spoon compote over oatmeal; sprinkle with almonds.

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