Blueberry Maple Syrup Oatmeal Recipes
BLUEBERRY SYRUP
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.
Provided by Genevieve Ko
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
MAPLE BLUEBERRY CRISP
With a tender crumb topping, this yummy blueberry crisp makes a wonderful treat after a brunch or evening meal. I sometimes top servings with a scoop of vanilla ice cream.-Mona Wright, Villa Rica, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top., Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 315 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY MAPLE SYRUP OATMEAL
This is my go-to oatmeal. I have a bunch of other recipes saved I keep meaning to try, but this one is so easy when I'm sleepy and don't want to be awake, I just make this instead.
Provided by Deborah J Bell
Categories Oatmeal
Time 6m
Yield 1
Number Of Ingredients 4
Steps:
- Combine oatmeal and milk together in a microwave-safe bowl; heat in microwave until warm and thickened, about 30 seconds. Stir blueberries and maple syrup into oatmeal.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 50.3 g, Cholesterol 12.2 mg, Fat 6.6 g, Fiber 4.7 g, Protein 9.2 g, SaturatedFat 2.9 g, Sodium 154.1 mg, Sugar 21 g
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- Preheat oven to 350°F. In a medium sized bowl, combine dry ingredients (oats, baking soda, cinnamon, and sea salt). Mix.
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- In a large bowl whisk together the milk, maple syrup, eggs, and vanilla. Add in the oats, cinnamon, baking powder, and salt and stir until combined. Stir in the blueberries and almonds.
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- Preheat the oven to 350 degrees F. Grease an 8x8-inch baking pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the milk, maple syrup, melted butter, egg, and vanilla. Pour the wet ingredients over the oat mixture and stir until combined. Gently fold in 1 cup of the blueberries.
- Pour the mixture into the prepared pan. Sprinkle the remaining blueberries and chopped nuts on top of the oats, if using.
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