Time 10m Yield 2 servings. Number Of Ingredients 6 Steps:
In a small saucepan, bring milk to a boil. Stir in oats and salt. Cook over medium heat until thickened, 1-2 minutes, stirring occasionally. Stir in brown sugar and cinnamon. Divide between two serving bowls; top with blueberries.
Time 15m Yield Serves two Number Of Ingredients 8 Steps:
Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, orange zest and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes, then serve.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 16 Steps:
Preheat the oven to 375 degrees F and butter a 2-quart baking dish. Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish. Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture. Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.
Time 15m Yield 2 Number Of Ingredients 9 Steps:
Combine water and salt together in a saucepan; bring to a boil. Add oats; cook and stir until halfway tender, 2 to 3 minutes. Stir flax, brown sugar, cinnamon, and vanilla extract into oatmeal; continue cooking until oats are tender, water is boiled off, and desired cereal consistency is reached, 2 to 3 minutes more. Stir milk and blueberries into oatmeal.
Time 40m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk. Bake in preheated oven until lightly browned, 20 to 25 minutes.
Time 45m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Mix butter, brown sugar, eggs, applesauce and milk. In separate bowl mix oats, baking powder, salt and cinnamon. Combine with wet mixture and add blueberries. May add more cinnamon to taste. Pour into greased 9 x 9 inch baking dish. May be placed in refrigerator overnight. (If so, allow 5 to 8 minutes additional baking.). Bake in a 350 degree oven for 35 minutes. Cut into squares. Top with brown sugar and milk when served.
Time 30m Yield 1 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Time 50m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Combine wet ingredients, add to dry ingredients. Bake in sprayed 8" square pan for 35-45 minutes. Cut into 6 squares. ENJOY!
