Overnight Oatmeal with Blueberry and Almonds
Post date
Tuesday, February 5, 2019 - 17:57
Source of Recipe
America's Test Kitchen
Source Website
Serves/Makes/Yields
4
Recipe Description
If you think oatmeal comes in a packet, think again. They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. Yes, these slightly chewy oats take longer to cook than old-fashioned rolled oats (and way longer than instant oats in a packet), but the results are so much better. To shorten the usual half-hour cooking time, start the process at night and then finish up in the morning.
Ingredients
3 cups plus 1 cup water, measured separately
1 cup steel-cut oats
¼ teaspoon salt
½ cup blueberries
½ cup sliced almonds
3 tablespoons packed brown sugar
2 tablespoons almond butter
Preparation
- In large saucepan, bring 3 cups water to boil over high heat.
- Turn off heat and slide saucepan to cool burner.
- Stir in oats and salt.
- Cover saucepan with lid and let sit overnight.
- In morning, stir remaining 1 cup water into saucepan with oats and bring to boil over medium-high heat.
- Reduce heat to medium and cook, stirring occasionally, until mixture is creamy and oats are tender but chewy, 4 to 6 minutes.
- Turn off heat and slide saucepan to cool burner.
- Stir in blueberries, almonds, sugar, and almond butter.
- Cover and let sit for 5 minutes.
- Serve.
Nutrition Information
None Available.
Type of Meal