A bowl of oatmeal is such good, simple comfort food, and I love that there are so many ways to make it delicious. This recipe for oatmeal with blueberries starts with a bowl of creamy, old-fashioned oats, cooked in whole milk, sweetened with brown sugar, and subtly spiced with cinnamon, nutmeg and cloves. Then I topped each bowl with the most incredible fruit compote, which I made by simmering tart rhubarb with plump blueberries into a sauce similar to pie filling. A splash of cream adds richness, and a sprinkling of vanilla powder gives this blueberry oatmeal such a beautiful flavor.
Oatmeal with blueberries makes a hearty, filling breakfast, and it’s one of my favorite things to make during the cold weather months. You could, of course, just scatter a few blueberries on top of a bowl of oatmeal, but cooking them into a thick, beautiful fruit compote makes this breakfast so much better.
If you like this recipe, don’t miss this oatmeal with caramelized bourbon bananas and hazelnuts, rhubarb oatmeal bars, and chocolate chip oatmeal cookie bars.
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Ingredients
Blueberry Rhubarb Compote
- Rhubarb + Blueberries. Since rhubarb is so tart, it nicely balances the sweetness of the fruit compote. You can use any combination of berries and rhubarb that you like. Strawberries, blueberries, blackberries, raspberries and rhubarb are all wonderful in this compote.
- Sugar. You don’t need too much sugar in the fruit compote, but just enough to sweeten the tart rhubarb.
- Corn Starch. A little corn starch thickens the compote to a consistency similar to pie filling.
- Water. Adds moisture to soften the rhubarb as it cooks.
See the recipe card at the end of the post for the full ingredients list and instructions.
Oatmeal
- Old-Fashioned Oats. I love the texture of old-fashioned oats. They’re heartier than quick oats, but don’t take as long to cook as steel-cut oats.
- Whole Milk + Water. To cook the oats, you can use just water, or a combination of milk and water. Cooking them in just milk will make a creamier, richer oatmeal that’s simply delicious. And while I use whole milk, you can use any milk that you like, including non-dairy milk.
- Dark Brown Sugar. Oats don’t need to be too sweet to taste good, in my opinion. Sweeten with just a little brown sugar, or use another sweetener of your choice.
- Spices. Cinnamon, cloves, nutmeg and vanilla add depth and flavor to homemade oatmeal. I also sprinkled the oatmeal with homemade vanilla powder (dried crushed vanilla beans) for the most incredible flavor and scent.
- Raisins. Even though this oatmeal is topped with fruit, I always love raisins in oatmeal since they add texture and natural sweetness. Feel free to leave them out, if you like.
- Cream. Serve bowls of oatmeal with a splash of cream, half and half or vanilla.
Instructions
Blueberry Rhubarb Compote
- Wash and chop the fruit into 1/2 inch pieces.
- In a saucepan, combine the rhubarb, blueberries, sugar and cornstarch, then add the water.
- Over medium low heat, bring the mixture to a gentle simmer and cook, stirring frequently, until the rhubarb starts to soften. Increase the heat to medium, and cook, stirring constantly, until the compote thickens like pie filling. (Add a little more water as needed, if the compote gets too thick while you’re waiting for the rhubarb to soften.)
- Set the fruit compote aside while you make the oatmeal.
Oatmeal
- Combine all ingredients (except for the cream for serving) in a saucepan. Cook the oatmeal over medium heat, stirring frequently, for about 5 minutes, until the oatmeal thickens and becomes creamy.
- Spoon the oatmeal into four bowls, and top each serving with the warm fruit compote. Serve with the cream.
Frequently Asked Questions
Is this oatmeal with blueberries recipe vegan?
- You can easily make this oatmeal recipe vegan by substituting non-dairy milk for the whole milk.
Is oatmeal gluten free?
- Yes, this is a gluten free oatmeal recipe.
What can I substitute for the brown sugar?
- You can use any sweetener that you like, such as honey, maple syrup, stevia or monk fruit. I sweeten my maple cinnamon oatmeal recipe with pure maple syrup, and it is just wonderful.
Do I need to use cornstarch to make the blueberry rhubarb compote?
- The corn starch helps to thicken the compote like pie filling. If you prefer to leave out the corn starch, you should also omit/reduce the water. The compote will still be delicious, but won’t be as thick.
What other fruit pairs well with rhubarb?
- You can use any combination of rhubarb, blueberries, strawberries, raspberries or blackberries in the fruit compote.
You Might Also Like
Oatmeal Cream Pies 
Rhubarb Oatmeal Bars 
Cranberry Oatmeal Cookies 
Oatmeal Chocolate Chip Bars
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Oatmeal with Blueberry Rhubarb Compote
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Ingredients
Fruit Compote
- 1 ½ cups chopped rhubarb
- 2 cups blueberries and/or chopped strawberries
- ¼ cup granulated sugar
- 2 tbsp corn starch
- 2 tbsp water
Oatmeal
- 2 cups old-fashioned oats
- 2 cups water
- 1 ½ cups whole milk, or another milk of your choice
- 2-4 tbsp dark brown sugar, or another sweetener of your choice
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ¼ cup raisins, optional
- cream, milk or half and half, for serving
Instructions
Fruit Compote
- In a saucepan, combine the rhubarb, blueberries, sugar and cornstarch, then add the water.
- Over medium low heat, bring the mixture to a gentle simmer and cook, stirring frequently, until the rhubarb starts to soften. Increase the heat to medium, and cook, stirring constantly, until the compote thickens like pie filling. (Add a little more water as needed, if the compote gets too thick while you're waiting for the rhubarb to soften.)
- Set the fruit compote aside while you make the oatmeal.
Oatmeal
- Combine all ingredients (except for the cream for serving) in a saucepan. Cook the oatmeal over medium heat, stirring frequently, for about 5 minutes, until the oatmeal thickens and becomes creamy.
- Spoon the oatmeal into four bowls, and top each serving with the warm fruit compote. Serve with the cream.
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