My Lemon Blueberry Steel Cut Oats are creamy, lightly sweet, flavored with lemon zest, studded with blueberries and chia seeds, and topped with sliced almonds and a splash of milk. A heart health, delicious way to start the day.
My daughter is in love with my Lemon Blueberry Coffee Cake. It’s a craveable recipe, but she’s trying to cut down on sugar on weekday mornings. So she asked me to create a steel cut oats recipe with the flavors of the coffee cake she craves.
I used fresh blueberries when I made these oats, but frozen would work well too. The chia seeds add extra fiber and protein to the oats. I used the zest from 1 lemon, then froze the lemon juice to use in another recipe.
The lemon flavor in this recipe is mild, but really brightens up the flavor of the oatmeal. It’s a nice balance to the sweet juicy blueberries. The almonds add the crunch you get from the coffee cake streusel top. So I think I’ve hit all the right notes, and I’m sure my daughter is going to love this recipe too.
Lemon Blueberry Steel Cut Oats
- 1 tablespoon butter
- 1 cup steel cut oats
- 3 cups water
- 1/2 cup half and half
- 2 tablespoons sugar
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/4 cup chia seeds
Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
Add water, half and half, sugar, zest, and salt. Select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Stir oats. Stir in blueberries and chia seeds. Cover and let sit five minutes until oats are desired thickness.
Top with additional blueberries, honey or agave, sliced almonds, and splash of milk.