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Steel Cut Oatmeal with Blueberry Compote

 Cooking the oats with dried fruit adds natural sweetness. Topping the oatmeal with Blueberry Compote adds flavor and sweetness. Extra cooked oats and compote can be refrigerated or frozen.

Course Breakfast
Keyword oatmeal
Prep Time 10 minutes
Cook Time 15 minutes
Soaking time 8 hours
Total Time 8 hours 25 minutes
Servings 4
Calories 271 kcal


Blueberry Compote

  • 10 ounces frozen blueberries
  • 1 teaspoon fresh orange juice or lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon orange or lemon zest
  • 1/4 teaspoon ground ginger
  • dash cinnamon

Steel Cut Oatmeal with Dried Fruit

  • 1 cup steel cut oats
  • 2 cups water
  • 1/4 teaspoon sea salt
  • 1/4 cup dried fruit cranberries, blueberries, or raisins
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cardamon
  • 1 pinch ground nutmeg
  • 1 teaspoon maple syrup

For Serving

  • 1/4 cup sliced almonds toasted
  • 1/4 cup almond milk


Blueberry Compote

  1. Combine all ingredients in a small saucepan over medium eat. Cook, stirring occasionally, for 3-4 minutes, until mixture is syrupy.

Stovetop Steel Cut Oatmeal

  1. Soak oats overnight in water to cover.

  2. Combine oats, water and salt in a saucepan and bring to a boil over medium heat. Cover, lower the heat and add the dried fruit, cinnamon, cardamon and nutmeg. Cook, stirring occasionally, for about 10 minutes, or until creamy. Add more water as needed to reach desired consistency. 

  3. Stir in maple syrup and serve with almond milk, toasted almonds and Blueberry Compote.

Instant Pot or Pressure Cooker Steel Cut Oatmeal

  1. Spray inside of pot with cooking spray. Put oats, 2 1/2 cups water and salt in pot. Add dried fruit, cinnamon, cardamon, nutmeg and maple syrup.

  2. Cook on high pressure for 10 minutes. Select "Cancel" and let pressure naturally release for 12 minutes. Release remaining pressure.

To Serve

  1. Divide steel cut oatmeal into four bowls. Top with Blueberry Compote and toasted nuts. Serve with almond milk.

Recipe Notes

Adapted from Rebecca Katz’s Cancer-Fighting Kitchen cookbook. 

Note: Quick-cooking steel-cut oats are now available that do not require pre-soaking; they take about 5-7 minutes to cook.

Nutrition Facts
Steel Cut Oatmeal with Blueberry Compote
Amount Per Serving
Calories 271 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 173mg8%
Potassium 102mg3%
Carbohydrates 47g16%
Fiber 7g29%
Sugar 14g16%
Protein 8g16%
Vitamin A 40IU1%
Vitamin C 7.8mg9%
Calcium 65mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.