Berry Wake-up Steel-cut Oatmeal Recipe

Bring liquid to a simmer

In a medium saucepan, combine 3 cups water, 1 cup milk, and 1 teaspoon fine sea salt. Bring the mixture to a gentle simmer over medium heat.

Toast oats (optional)

Add 1 cup steel-cut oats to the pan and stir. Toast the oats in the hot liquid for 1–2 minutes, stirring, until they smell slightly nutty. This step enhances flavor but can be skipped.

Slow-cook the oats

Reduce heat to low so the mixture is at a bare simmer. Cook, uncovered, stirring every 3–5 minutes to prevent sticking, until oats are tender and creamy, about 20–25 minutes for classic steel-cut oats. If you prefer softer oats, cook 5–10 minutes longer, adding small splashes of water or milk as needed to reach desired consistency.

Add spices and vanilla

When the oats are about 7–10 minutes from finishing (still slightly toothy), stir in 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract to infuse flavor.

Fold in blueberries

Stir 1 cup fresh or frozen blueberries into the oats about 3–5 minutes before cooking is complete so they warm through and release some juice but keep shape. If using frozen blueberries, stir earlier to ensure they thaw and distribute color.

Assemble bowls

Divide the cooked oatmeal among 4 bowls (approximately 1/2 to 3/4 cup cooked oats per serving depending on final volume).

Add toppings

Top each bowl with about 1 tablespoon unsweetened coconut flakes, 1/4 cup hemp granola, and drizzle 1/2 tablespoon raw honey per serving (total 2 tablespoons honey for the recipe). Add the extra tablespoon of blueberries across bowls for garnish.

Finish and adjust

If desired, sprinkle a tiny pinch (about 1/4 teaspoon total divided) of flaky sea salt across the bowls to enhance flavor. Serve immediately while warm. Leftovers can be refrigerated for up to 3 days and reheated with a splash of milk.