Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk (any kind)
- 1 cup water
- 1 pinch salt
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries
- ¼ cup chopped pecans
- ½ cup plain Greek yogurt
- 2 tablespoons maple syrup or honey
NUTRITION PER SERVING (ESTIMATED)
430CALORIES16gPROTEIN15gFAT61gCARBS7gFIBER
Creamy Blueberry-Pecan Oatmeal
Warm, creamy oatmeal topped with juicy blueberries, crunchy pecans, and a spoon of Greek yogurt. It's packed with gut-loving fiber and probiotics, and ready in about 15 minutes.
Instructions
- Add the milk, water, and salt to a medium pot. Heat over medium-high heat until small bubbles appear, about 3–4 minutes.
- Stir in the oats and cinnamon, then turn the heat down to medium-low.
- Cook for 5 minutes, stirring every minute so the oats don't stick to the bottom. It's ready when thick and creamy.
- Turn off the heat and stir in the vanilla. Let it rest for 1 minute to thicken a little more.
- Toast the pecans (optional): Stir them in a dry pan over medium heat for 2–3 minutes, until they smell nutty. Watch closely so they don't burn.
- Spoon the oatmeal into 2 bowls. Top each with half of the yogurt, blueberries, and pecans.
- Drizzle with maple syrup or honey and serve warm.
Notes:
- Gut tip: Oats have a fiber called beta-glucan that feeds good gut bacteria. Add the yogurt after cooking so the heat doesn't kill its live probiotics.
- Too thick? Stir in a splash of milk. Leftovers keep in the fridge for up to 3 days.
RECIPES MADE BY - STEVE HEALTH TIPS
