Blueberry Pie Oatmeal
Believe it or not, I used to hate oats. Honestly, I couldn’t even tell you why. They were just never my thing.
Like many people, though, I eventually fell down the overnight oats rabbit hole. I’d make them when I knew I had a 10-hour workday ahead of me and needed something filling and easy. They weren’t life-changing… but they did the job.
Eventually, I transitioned to hot oats. And there really is something about a warm bowl of oatmeal on a cold morning that just hits differently. It’s warm and cozy. But because I never found them exceptional, I started to get bored with oats again.
I would continue to make them here and there when I wanted to pack in fruits and fiber, but still. . .they never quite rivaled my morning scrambles.
They were practical, definitely nutritious. But exceptional? Mmm. . .not exactly.
Part of the problem was how I was making them. I’d cook the oats, lightly season them, and then proceed to layer on everything — fruit, yogurt, nuts or nut butter, protein powder, etc. It was nutrient-dense, but also chaotic. There was just too much happening in each bowl, with each bite.
Over time, I realized that with oats, simpler is better.
Blueberry pie oats with a walnut/pecan crumble topping
Don’t get me wrong, you can still pack in a lot of nutrient dense foods, get a lot of variety, and really diversify each bowl. But I find letting one central flavor shine is the way to go, while the other flavors should help to complement.
I have a lot of oatmeal recipes up my sleeve now, but these Blueberry Pie oats have been on heavy rotation lately. They’re SO easy to make, the blueberries cook down into this jammy deliciousness without much effort or being overly sweet, and has you thinking “Damn, why didn’t I do this sooner?”
But these oats don’t only taste good, they also work for you. Let’s check it out:
Blueberries are rich in antioxidants and polyphenols, which help combat inflammation and support cardiovascular health. They’ve also been studied for their role in blood sugar regulation and healthy aging. On top of that, they provide fiber and key nutrients like vitamin C, vitamin K, and manganese.
Oats deliver complex carbohydrates that provide steady energy, along with about 5 grams of fiber per serving (something most people are severely lacking in). They also contain beta-glucan, a soluble fiber that supports heart health and cholesterol balance, and feeds the microbiome.
Flax seeds bring lignans into the mix, plant compounds that may help modulate estrogen activity and support women during hormonal transitions like PMS and menopause. Plus, they add additional fiber and omega-3s, and reduce osteoporosis and breast cancer risk (that’s huge!)
A scoop of your favorite vanilla protein powder (though optional) adds in all of the essential amino acids, and helps you reach that protein goal a bit more easily so you can train hard, and carry on with your day.
And of course, we are all different, so you can adjust this bowl to taste preference! While I’m a little bit of a purest, I do know that blueberry and lemon seem to go hand in hand! Some of my favorite add-ons include a nut-crumble topping, a drizzle of tahini, and/or a generous scoop of vanilla yogurt. However you make this, it is sure to be delicious, easy, and keep you blueberry pie lovers coming back for more!
Alright, let’s eat!
Prep Time: 3 minutes Cook Time: 8 minutes
Ingredients (serves 1)
½ cup rolled oats
1 cup milk or water (+ 2 tablespoons, if needed)
1 cup frozen blueberries
½ banana, mashed
2 tablespoons ground flaxseed
2 teaspoons maple syrup
½ teaspoon ground cinnamon
½ teaspoon vanilla paste (or extract)
⅛ teaspoon ground nutmeg
Pinch of salt
1 scoop vanilla protein powder (optional)
Optional add-ins/toppings: (see notes for more info)
1 tbsp chia seeds
1 tbsp tahini drizzle
1/2 tsp lemon zest
1/4 cup yogurt
2 tbsp crushed walnuts and pecans
Instructions
Heat a small pan over medium-low heat. Add blueberries and maple syrup. Cook for about 8 minutes, stirring occasionally, until the berries release their juices and become thick and jammy. Lightly mash with the back of a spoon.
(If using lemon zest, add it to the blueberries while they cook.)
1 cup frozen blueberries
2 tsp maple syrup
optional: 1/2tsp lemon zest
While the blueberries cook, add milk or water to a small saucepan over low heat. Stir in the mashed banana and allow it to warm slightly.
1 cup milk/water
1/2 banana
Add in oats, flax seed, spices, vanilla paste and salt. Stir to combine. Cook for about 5 minutes, or until most of the liquid is absorbed and the oats are tender and thickened.
1/2 cup rolled oats
2tbsp ground flax seed
½ teaspoon ground cinnamon
½ teaspoon vanilla paste
⅛ teaspoon ground nutmeg
Pinch of salt
If you’re using protein powder, add it in now! You will likely need the extra 2tbsp of liquid here to help blend everything together.
1 scoop protein powder
2 tbsp milk/water
Pour oats into a bowl, top with jammy blueberries, and top with your preferred toppings.
Notes
CHIA SEEDS: If adding chia seeds, increase the liquid by 2–3 tablespoons at the beginning, as they absorb moisture.
NUT CRUMBLE TOPPING: Combine 2 tablespoons chopped walnuts and pecans with 1 tablespoon almond butter, tahini, or maple syrup. Lightly toast in a pan for 2–3 minutes until fragrant, then sprinkle over the finished oats.
YOGURT: 1/4 cup yogurt adds in another protein boost, but it also acts as the cream portion (blueberry pie is often served with vanilla ice cream). For me, this satisfies my sweet tooth, and adds to each bite.
TAHINI: There’s something about the subtle nutty flavor of the ground sesame that just complements this dish SO WELL! If you do like tahini, I highly recommend trying a light drizzle.
LEMON: Blueberry and lemon. . .a match made in heaven, right? How many blueberry recipes do you see without the option to add lemon? While I am a bit of blueberry purest, there is something about the zesty acidity that lemon offers to balance out the jammy sweetness of blueberries
