Normally when I eat oatmeal I keep it pretty simple. I add brown sugar and cinnamon and call it good. This tends to get old after awhile though. The idea for this oatmeal came from my mom, who loves mixing in frozen blueberries. However, her version doesn’t quite satisfy my sweet tooth. Blueberry sauce reminiscent of pie filling though….absolutely perfect. This recipe is great for quick breakfasts during the week. After cooking the oatmeal, all I have to do is add blueberry sauce that’s already prepared and stored in the fridge. The sauce contains extra liquid that loosens up the thickened oats, is sweet enough that no additional sugar is needed, and cools down the oatmeal to the perfect temperature. Deliciously convenient.
3 cups blueberries, divided
1 cup + 3 Tbsp. water, divided
½ cup sugar
1½ Tbsp. cornstarch
½ tsp. vanilla
1. Combine 1½ cups blueberries, 1 cup water, and sugar in a small saucepan. Heat over medium-high heat until mixture comes to a low boil and blueberries start to break apart.
2. Combine cornstarch and remaining water, and stir into blueberry mixture. Bring to a rolling boil, then turn heat down and simmer on low for about 5 minutes, or until sauce reaches desired consistency.
3. Remove from heat. Add remaining blueberries and stir gently.