Juicy fresh blueberries and buttery homemade streusel take these creamy steel-cut oatmeal bowls to a WHOLE other breakfast level!
Boring morning bowls oatmeal Be. No. More! Blueberry muffin breakfast indulgence reporting for duty.
Alongside copious amounts of big streusel crumbs. Cause your breakfast game seriously deserves it.
Obviously, you could go an extra length of easy and break into one of those way-too-freaking-amazing sugary oatmeal packets. Believe me, I have a special place in my heart for brown sugar maple oatmeal packets.
But c’mon, steel-cut oatmeal bowls are basically a blank canvas for SO much breakfast indulgence. And in our case today, that indulgence is big juicy blueberries + buttery crumb topping. You’ll thank me later and probably right now too.
I’m kinda embarrassed to even call these steel-cut oatmeal bowls a recipe cause they are SO freaking easy. We’re making the actual oatmeal part from scratch, of course, but it is SUPER easy. Longest part is waiting for those stubborn steel-cut oats to cook down and get soft.
It’s worth it when they do though. They get SUPER creamy, tender, and nutty. The texture is literally bomb.com.
And while they cook down, you’ll have just enough time to whip up a super-quick crumb topping, pop ‘er in the oven for a few minutes, accidentally eat all the fresh blueberries….etc….
Yes sir, that’s a bowl of breakfast dreams down there in case you were even questioning the fact.
PRO TIP FOR MAX EASE. You can make the steel-cut oats entirely ahead of time and just store them in the fridge for up to a week and make the crumb topping the day of serving. They reheat quite nicely and you can thin them down to creamy consistency with extra milk.
It goes without saying that your bowl should look like mine down there. Literally loaded to absolute CAPACITY with all.the.crumbs.
Blueberry Muffin Streusel Steel-Cut Oatmeal Bowls
- 1/2 cup white whole wheat flour
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons melted butter
- 3 cups milk
- 1 cup steel-cut oats
- 1/4 teaspoon salt
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- In a small bowl, combine all streusel ingredients until crumbly. Lay in a single layer on a parchment paper-lined baking sheet. Bake streusel at 350F 8-10 minutes until a light golden brown.
- In a medium saucepan, bring milk to a simmer. Whisk in oats and salt. Reduce heat to low and cover saucepan. Let simmer over low heat 15-20 minutes, (whisking every few minutes) until oatmeal is smooth and creamy.
- Remove oats from heat and stir in brown sugar, vanilla, and blueberries. Spoon oatmeal into bowls and top with streusel and additional blueberries if desired. Enjoy!