Naturally hued and so beautiful, this quick blueberry oatmeal recipe is the perfect start to the morning! Wholesome old-fashioned oats are cooked with fresh blueberries and lightly sweetened with maple syrup to make for the easiest, most delicious Maple Blueberry Oatmeal.

When the inevitable question of "What to make for breakfast that's quick and satisfying" comes to mind, oatmeal is always my answer This Maple Blueberry Oatmeal recipe comes together swiftly and is made with good-for-you simple ingredients. And look at that color! It's so gorgeous.

Think making oatmeal in the middle of a busy morning takes too much work? Hardly! It's a 10-minute (at most) task. It also reheats really well, so if you want to make a big batch at the beginning of the week, you can have it on the table even quicker than the little time it takes to make it fresh.

More of a visual learner? Check out the video of me making it (below near the recipe) to see just how it's done!

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.

old-fashioned / rolled oats (you can use quick oats if you want, but the texture will be slightly different and you won't need to cook the oats for as long)
fresh blueberries (see note below about other options)
maple syrup
chia seeds (this adds a nutritional boost to the oatmeal without affecting the taste and texture in a negative way, but it is optional)
kosher salt
milk / water (typically when I make oatmeal I just use water, but with this blueberry recipe I use a combination of water and milk. It makes it just a bit creamy and makes the color of the finished oatmeal a bit more beautiful)
pure maple extract/flavor (If you can find this in the store, grab it. It's not essential for this recipe, but I love adding just a splash of maple extract to this oatmeal to bump up the maple taste)

What Type of Blueberries

This recipe was written to be used with fresh, in-season blueberries.

However, I often make this in the dead of winter, too, with frozen wild blueberries. We are a big fan of the frozen Wyman's Wild Blueberries in our family, and they work with this recipe as well. I still top the oatmeal with frozen blueberries, and my kids love it because they stir them into the piping hot oatmeal, which helps cool it down faster.

I haven't tried, but I bet this can also be made with regular frozen blueberries, though I wouldn't top it with too many frozen ones at the end, as they might not defrost quite as easily as the wild blueberries.

Some Quick Tips

Oatmeal is super simple to make. Here are some tips that will help you make the best batch:

Watch your temperature when you are cooking the oats. The directions call for the heat to be turned down to medium-low. This helps ensure the oats are cooked slowly so they are creamy and they don't burn on the bottom.
Don't walk away from the oats for too long when you are cooking them. You'll need to stir them a few times while they're cooking. They truly only take a couple of minutes.

Oatmeal for Meal Prep

Oatmeal made on the stove is a staple in our home because it's really fast, nutritious, and reheats well. I'll make it 1-2 times a week, and reheat leftovers for the next few days.

Place leftover oatmeal in a container and let it cool completely before placing the cover on it (this is a universal tip with all leftovers, by the way). Do not add the extra blueberries to the oatmeal. Add them later when reheating and serving.

Store in the refrigerator for about three days. To reheat, place in a medium pot and add a splash of milk or water. Reheat on medium-low until the oats are warmed through and creamy.

More Breakfast Recipes:

Making the recipe? Be sure to leave a comment with a star review on your experience! Have a question? Leave a comment below and I'll get back to you as quickly as I can!

Full Recipe

Maple Blueberry Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Kelli Avila
Prep Time: 00:02
Cook Time: 00:06
Total Time: 8 minutes
Yield: Serves 4
Category: Breakfast

Print Recipe

Description

Ingredients

Units Scale

2 cups water
1-½ cups milk
2 tablespoon maple syrup
¼ teaspoon kosher salt
2 tablespoons chia seeds
2 cups old fashioned / rolled oats
½ teaspoon maple extract (optional)
2 cups fresh blueberries, divided

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Instructions

Add water, milk, maple syrup, and salt to a medium pot. Bring to a boil over medium-high heat.
Once boiling, lower the heat to medium-low and add in the chia seeds, oatmeal, and 1 cup of the blueberries.
Cook, stirring occasionally, until the oats have thickened up and are tender, about 3-5 minutes. Stir in the maple extract.
Divide the oatmeal into dishes, adding the remaining blueberries on top of the oatmeal.

Notes

Quick oats can be substituted, but the texture will be slightly different and they won't need to be cooked for as long.

You can use any combination of water and milk in this recipe, so long as the total is 3-½ cups.

Natural Maple Flavor/Extract is awesome if you can find it. It's not essential for this recipe, but I love adding just a splash of maple extract to this oatmeal to bump up the maple taste

Store meal prep or leftover oatmeal in a container and let it cool completely before placing the cover on. Do not add the extra blueberries to the oatmeal. Add them later when reheating and serving.