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This creamy, colorful Blueberry Oatmeal is made using fresh blueberries! Ditch the packets and serve up this warm, filling homemade blueberries & cream oatmeal to the family. Only a handful of ingredients and 15 minutes of time is needed for this family friendly breakfast.
Why Make This Blueberry Oatmeal:
- Quick and Easy: using Old Fashioned Oats, this recipe only takes 15 minutes to make on the stovetop. This is a great option for busy mornings.
- Healthy: Making your own oatmeal from scratch allows you to control the ingredients you are using and feeding your family. This recipe doesn’t use sugar and instead sweetens with fresh blueberries and a bit of maple syrup.
Notes on Some Ingredients:
- Oats: this recipe calls for Old Fashioned Rolled Oats, and that is what the cooking time is based on. If you swap out for another type of oat (steel cut) the cooking time will change. Please refer to the cooking directions on the package of the oats you are using for more information.
- Blueberries: using fresh blueberries are easy, let the berries cook and burst in the oatmeal. If you need to swap out with frozen blueberries you can simply add frozen berries to the oatmeal the same as the fresh and let them cook until they burst.
- Milk: use your favorite type of milk/dairy-free milk/cream
- Water: for creamier oats feel free to swap this out for more milk.
- Maple Syrup: used as a sweetener, you can start with less and add to taste as needed. Or swap this for Honey, light brown sugar, sugar or your preferred sweetener.
How to Make (Step by Step)
- Step 1: Bring to Simmer. Add all ingredients to a saucepan and heat over medium heat, stirring occasionally until mixture starts to simmer and bubble.
- Step 2: Burst Berries. When the edges start to bubble (after 3-5 minutes) reduce heat to low. Using the back of a spoon burst the blueberries by pressing against the side of the pot.
- Step 3: Cook. Place lid on top of pot and continue cooking an additional 3-5 minutes until oats are thickened and cooked to desired consistency.
Extra Milk: Rolled oats cook in a 1:1 ratio of liquid to oats. Adding an extra 1/4 cup of milk makes sure the oats are extra creamy and not dry.
Yes, treat the frozen blueberries the same in this recipe, allow the berries to cook with the oatmeal to thaw and soften, then burst when they are cooked through.
Yes you can use any kind of oatmeal you prefer, just keep in mind that the type of oats used will determine cooking time. Refer to the package you are using for additional cooking information.
Yes, you can make this using any milk of preference.
More Breakfast Recipes:
- This Ham and Cheese Croissant Bake is easy to make the day before and also serves as a great dinner option!
- Texas Sausage Kolaches are a fun treat the entire family loves.
- Tex Mex Migas combines scrambled eggs with tortillas for a filling option.
- Snickerdoodle Oatmeal is a cinnamon sugar spiced breakfast option that is quick and easy to make.
- 1 cup Old Fashioned Rolled Oats
- 1 cup water
- 1¼ cup milk
- ¼ tsp salt
- 3 tbsp maple syrup
- ¼ tsp vanilla extract
- 1 cup blueberries
- heavy cream
- fresh blueberries
- Boil: Add all ingredients to a saucepan and heat over medium heat, stirring occasionally until mixture starts to boil.
- Burst Berries: When the edges start to bubble (after 3-5 minutes) reduce heat to low. Using the back of a spoon burst the blueberries by pressing against the side of the pot.
- Simmer: Place lid on top of pot and continue cooking an additional 3-5 minutes until oats are thickened and cooked to desired consistency.
- Topping: Serve the oatmeal in bowls and top with a splash of cream and fresh blueberries.
- Steel Cut Oats: 3 cups of liquid per 1 cup of oats. Take longer to cook, plan on 15-20 minutes to cook.
- Quick Oats: cook quickly, these still require 2 cups of liquid per 1 cup of oats.
- Milk: feel free to use any dairy free milk of your choosing.
- Maple Syrup: can be substituted for any sweetener of your choice.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published February 18, 2015. Updated May 20, 2021 with new images.