Cozy, creamy, and perfectly spiced—this bowl of steel-cut oats is the ultimate comforting breakfast. Slow-cooked in a blend of water and milk, the oats turn irresistibly rich and velvety, with just a hint of vanilla sweetness. A warm wild blueberry compote, infused with maple and bright lemon zest, adds a vibrant burst of flavor, while a sprinkle of chai granola brings the perfect crunchy contrast. It’s a nourishing, satisfying way to start the day.
Ingredients
For the oats:
- 1 cup steel-cut oats
- 2 cups water
- 2 cups whole milk (or your milk of choice)
- 1/2 teaspoon sea salt
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon vanilla extract
For the wild blueberry compote:
- 1 cup frozen wild blueberries (I used Wyman’s)
- 1 tablespoon maple syrup (or honey)
- 1/2 teaspoon lemon zest
- Pinch of sea salt
To serve:
- Flakey sea salt
- Chai Streusel Granola (as much as your heart desires!)
Instructions
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Cook the oats: In a medium saucepan, bring water and milk to a simmer over medium heat. Stir in the steel-cut oats and sea salt. Reduce heat to low and let it gently simmer, stirring occasionally, for 20-25 minutes until thick and creamy. If the oats get too thick, add a splash more milk. Stir in maple syrup and vanilla at the end.
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Make the blueberry compote: While the oats cook, combine the blueberries, maple syrup, lemon zest, and sea salt in a small saucepan over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens slightly. Remove from heat.
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Assemble: Spoon the creamy oats into bowls, top with warm blueberry compote, and sprinkle generously with chai granola for crunch.
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Enjoy! Serve warm and savor each creamy, crunchy, blueberry-packed bite.
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