Steel-Cut Oats with Berries and Walnuts

Where This Goes Wrong

Stir with a flat-ended spoon and scrape the bottom of the pan every few minutes.

If you cook a double batch, add a splash of water to each portion before reheating; the oats keep thickening as they cool.

Toast the walnuts in a dry pan for 3 minutes if you want more crunch.

How to Make Steel-Cut Oats with Berries and Walnuts

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Bring the water, almond milk and salt to a boil in a medium saucepan.

   Mark done

2. Stir in the oats, lower the heat so the surface barely bubbles and simmer for 25 minutes, stirring now and then, until the oats are tender but still chewy and the porridge is thick.

   Mark done Start 25 min timer

3. Stir in the cinnamon and half of the blueberries and cook for 1 minute so they begin to burst.

   Mark done Start 1 min timer

4. Spoon into four bowls and top with the remaining blueberries and the walnuts.

   Mark done

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 4 days. Reheat in the microwave or a pan with a splash of water.

Good With

• A spoonful of plain Greek yogurt
• A boiled egg on the side
• Ground flaxseed stirred in at the end

Questions and Answers

Steel-Cut Oats with Berries and Walnuts Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.