No products in the cart.
Serves 4 (serving size: 1 cup oatmeal, about 1/3 cup compote, and 1 tablespoon almonds)
2 cups water
2 cups 2% reduced-fat milk
1 1/3 cups quick-cooking steel-cut oats
1/4 teaspoon kosher salt
1 tablespoon maple syrup
1 cup fresh raspberries, divided
1 cup fresh blueberries, divided
1 cup sliced fresh strawberries, divided
2 teaspoons cornstarch
1 1/2 teaspoons sugar
1 teaspoon grated lemon zest
1/4 cup sliced almonds, toasted
Combine water, milk, oats, and salt in a large saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until thickened, 5 to 7 minutes, stirring occasionally. Remove from heat and stir in syrup.
Meanwhile, combine 1/2 cup raspberries, 3/4 cup blueberries, and 3/4 cup strawberries in a medium microwave-safe bowl. Sprinkle with cornstarch and sugar; toss gently to combine. Microwave on HIGH until thick and bubbly, about 3 minutes. Remove from microwave; stir in lemon zest and remaining 1/2 cup raspberries, 1/4 cup blueberries, and 1/4 cup strawberries. Spoon compote over oatmeal; sprinkle with almonds.