Blueberry Pie Oatmeal

Who says you can’t have pie for breakfast? These blueberry pie oatmeal bowls are a delicious AND nutritious way to start your mornings. They’re packed with fiber, whole-grains, antioxidants, and even a bit of protein!

These oatmeal bowls comes together in just 20 minutes. They’re such a fun way to switch up your breakfast game! You can use the creamy oatmeal as a base for any topping, but I love this simple blueberry compote on top. It’s a perfect way to use up those old blueberries in the back of your fridge.

They truly taste like a deconstructed blueberry pie, but without all of the excess sugar.

I’ve been craving more hearty breakfasts with the colder weather, and oatmeal bowls always hit the spot. They also hold me over for hours, which is perfect for when I have a busy morning in the kitchen.

How to make a simple blueberry compote

For the blueberry topping, you’ll need blueberries, lemon juice, maple syrup, and chia seeds. You cook the blueberries in a small pan with the rest of the ingredients, and let it simmer until you’re left with a thick, blueberry jam.

Chia seeds are highly nutritious, and provide omega-3 fats and a little protein to your meals. They’re an easy nutrition boost to add to your smoothies or oatmeal, and play a vital role in thickening up the compote for these blueberry pie oatmeal bowls.

Other ways to enjoy your blueberry compote

If you wanted to double or even triple the recipe to the blueberry jam, here are some other ways you can enjoy it:

• serve it over toasted bread with a little butter
• use is as a jelly for a classic PB&J sandwich
• mix it into your plain yogurt for a little bit of sweetness
• eat it over vanilla ice cream!

Whether you have a little extra time in the morning, or are just looking for new breakfast ideas, you’re going to love this simple recipe!

If you have extra blueberries lying around, be sure to check out my bakery-style blueberry muffins, and my blueberry crumble bars!

Blueberry Pie Oatmeal

5 from 6 votes

Course: Breakfast

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

NOTES:
My oats were quick-cooking oats, so cooking time may vary if yours are whole
If you like your oats on the sweeter side, you can add in 1 tbsp of maple syrup when cooking the oats.

Ingredients

• 1 cup rolled oats

• 1 1/2 cups vanilla or original nut milk, I used an unsweetened vanilla almond milk

• 1 tsp vanilla extract

• 1/2 cup yogurt, plain or vanilla (can be vegan if needed)

• Pinch of sea salt

• Blueberry Compote

• 1 cup blueberries

• 1 tbsp lemon juice

• 1 tbsp pure maple syrup

• 1 tbsp chia seeds

Directions

• In a medium saucepan, pour in your oats, almond milk, vanilla and sea salt and bring it to a boil.
• Once boiling, reduce the heat to low to let it simmer, stirring occasionally.
• After about 6 minutes, add in the yogurt and whisk it in until creamy. Let the oats simmer on the lowest flame while you prep your blueberries. If needed, you can add a little more milk to thin them out. Be sure to stir every couple of minutes so that the oats don’t stick to the bottom of the pan.
• While the oats simmer, add your blueberries to a small pan with the lemon juice and maple syrup and cook over a high heat. Stir the blueberries until they start to bubble, and gently begin mashing them- you can leave some pieces whole. Lower the heat to medium.
• After about 5-6 minutes, lower the flame to a medium/low and add in the chia seeds. Let the blueberries cook until they begin to thicken, making sure to stir every couple of minutes. It should take an additional 5-7 minutes.
• Once the blueberries are thick, divide the oats into two bowls and top with the blueberry compote. You can top them with extra chia seeds or yogurt.
• *The blueberry mixture can be prepped in advance and refrigerated for up to 1 week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!