Ingredients
2cupswhole oats
4cupswater,or milk
¼tspsalt
1tbspbutter,optional
1tbsplight-brown sugar
¼tspCinnamon
¾cupblueberry syrup,recipe follows
½cupwhipping cream
Blueberries,for serving
¾cupgranulated sugar
2tbspcornstarch
1cupcold water
2cupsblueberries,fresh or frozen
1½tbsplemon juice
Preparation
Bring water or milk to a boil in a medium saucepan. Stir in salt and oats. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in butter, brown sugar, and cinnamon.
Spoon mixture into 4 serving bowls. Top each serving with 3 tablespoons of blueberry syrup and 2 tablespoons whipping cream. Serve with optional blueberries.
In a medium saucepan, whisk together sugar and cornstarch until well blended. Stir in water and lemon juice. Add blueberries.
Bring mixture to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Force mixture through a fine-mesh sieve into a bowl.
Store syrup in an airtight container in the refrigerator for up to 1 week.
