Blueberry Cinnamon Stovetop Oatmeal with Honey

How to Make Blueberry Cinnamon Stovetop Oatmeal with Honey

1. 1

   Step 1: Combine oats and flavorings

   In a medium saucepan, combine the rolled oats, milk, ground cinnamon, and salt. Place over medium heat and stir once to combine so the oats are evenly distributed in the liquid.

   For this step

   • 1 cuprolled oats
   • 2 cupsmilk (dairy or unsweetened plant milk)
   • 1 tspground cinnamon
   • 1/4 tspfine sea salt
   
2. 2

   Step 2: Bring to a gentle simmer and cook

   Bring the mixture to a gentle simmer (small bubbles at the edges), then reduce heat to medium-low. Cook, stirring every 30 seconds, for 6–8 minutes until the oats are creamy and most of the liquid is absorbed — adjust time for preferred texture (less for looser, more for thicker).
   
3. 3

   Step 3: Add blueberries and finish cooking

   Stir in the blueberries and cook 1–2 minutes more until they are warmed through and a few begin to burst (frozen berries may take an extra minute). Taste and adjust cinnamon or salt if needed.

   For this step

   • 1 cupfresh or frozen blueberries
   
4. 4

   Step 4: Sweeten and enrich

   Remove from heat and stir in the butter (or coconut oil) and honey until melted and incorporated. Fold in most of the chopped walnuts, reserving a few for garnish.

   For this step

   • 2 tbsphoney
   • 1 tbspbutter or coconut oil
   • 1/4 cupchopped walnuts (or sliced almonds)
   
5. 5

   Step 5: Serve and optional adjustments

   Divide the oatmeal among bowls, top with reserved walnuts and extra blueberries or a drizzle of milk if you prefer a looser texture. Serve immediately for best creaminess; leftovers refrigerate well for up to 3 days and can be gently reheated with a splash of milk.
   

1. In a medium saucepan, combine the rolled oats, milk, ground cinnamon, and salt. Place over medium heat and stir once to combine so the oats are evenly distributed in the liquid.
2. Bring the mixture to a gentle simmer (small bubbles at the edges), then reduce heat to medium-low. Cook, stirring every 30 seconds, for 6–8 minutes until the oats are creamy and most of the liquid is absorbed — adjust time for preferred texture (less for looser, more for thicker).
3. Stir in the blueberries and cook 1–2 minutes more until they are warmed through and a few begin to burst (frozen berries may take an extra minute). Taste and adjust cinnamon or salt if needed.
4. Remove from heat and stir in the butter (or coconut oil) and honey until melted and incorporated. Fold in most of the chopped walnuts, reserving a few for garnish.
5. Divide the oatmeal among bowls, top with reserved walnuts and extra blueberries or a drizzle of milk if you prefer a looser texture. Serve immediately for best creaminess; leftovers refrigerate well for up to 3 days and can be gently reheated with a splash of milk.