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Creamy Oatmeal with Blueberries

Your breakfasts will be made simple with this easy recipe for creamy oatmeal, a cold-weather season essential. Topped with blueberries, pecans and maple syrup makes this as hearty and healthy as it is delicious.

Serves 3-4


Creamy Oatmeal with Chilean Blueberries
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  • 3 1/2 cups water
  • pinch of sea salt
  • 2 cups rolled oats
  • 1/3 cup whole milk (unsweetened almond milk would also be delicious here)
  • 1 cup fresh Chilean blueberries
  • 1/2 cup toasted pecans
  • maple syrup
  • heavy cream


  1. Place water and salt in a medium saucepan over high heat. When the water is boiling, stir in oats. Let the liquid return to a boil, then reduce flame to allow oats to cook at a hearty simmer for 10 minutes uncovered, stirring regularly.
  2. After 10 minutes of cooking, add milk to the nearly cooked oats. Stir, then allow the oatmeal to cook another 2 minutes. Finally, turn off the flame and let the oatmeal rest for 2 minutes before serving.
  3. Scoop creamy oatmeal into 4 bowls, top with fresh Chilean blueberries, pecans, and drizzle on maple syrup and heavy cream to your liking.

Thanks to our friends at Blueberries from Chile for kindly providing this recipe.

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