This summer, we ordered a lot of fruit through Tree-Ripe, a company that brings Michigan blueberries and Georgia peaches to Wisconsin and Illinois in the month of July & August. The farms generally ascribe to rigorous standards akin to organic farms, without the full certification. Because of this, the fruit is high-quality, and the savings are substantial because the fruit comes from the farm to consumers via the Tree-Ripe truck.
We have some of the blueberries in the freezer, but we used some right away to make this steel-cut oats recipe. Like the other steel-cut oats recipes I post on here, it’s fast, easy, and makes about a week’s worth of breakfasts.
- 1 cup blueberries
- 2 apples, diced
- ¼ cup pecans
- ¼ cup agave nectar
- pumpkin pie spice
- 1 ¼ cups steel cut oats
- 4 cups water
Pour the water and oats into a pot with a pinch of salt and bring to a boil. Let cook for about 5 minutes and bring the heat down to a simmer. Once most of the water has cooked down, mix in the fruit, nuts, agave, and a few shakes of pumpkin pie spice.
Spoon into 8 oz. mason jars, tighten the lids, and let the oatmeal continue to cook on the counter overnight. In the morning, place the oatmeal you won’t be eating for breakfast in the fridge. Makes about 8 servings.