Blueberries and Cream Almond Oatmeal

Blueberry Oatmeal is currently my youngest son’s favorite breakfast. This oatmeal is loaded with blueberries that plump up when cooked and burst with flavor in each bite.

With over 20 different oatmeal recipes in my recipe index, I was surprised to notice that this version was not already posted.

I’ve been making this blueberry oatmeal for a couple of years now and it is one of my personal favorites.I make blueberry oatmeal every single time I have blueberries in the house. 

Blueberries are always a welcome sight on the breakfast table, from Blueberry Muffins to Blueberry Waffles. Sometimes, though, only a bowl of hearty and warming oatmeal packed with sweet and tart blueberries will do.

Blueberry Oatmeal

The addition of heavy cream (or milk), brown sugar for sweetness and a handful of almonds transforms a bowl of blueberry oatmeal into creamy, rich and delicious Blueberries and Cream Oatmeal.

You can use both frozen and fresh blueberries in this oatmeal recipe. If you do opt for frozen berries, they’ll turn the oats blue as they cook, which kids find extra fun!

Oatmeal Sweeteners

My sons and I enjoy the caramel-y flavor the brown sugar gives the oatmeal. It enhances the juicy flavor of the blueberries perfectly.

Maple syrup and honey are also fantastic substitutions if you prefer (or if you’re clean out of brown sugar). I’ve made blueberry oatmeal with all of these sweeteners and it’s been delicious every single way.

Creamy Oatmeal

I don’t always have heavy cream in the house when I make blueberry oatmeal. However, each time I do use cream instead of milk, I am reminded just how amazing it is!

I strongly encourage you to give it a try; a little heavy cream goes a long way! It’s almost unbelievable what just a tablespoon or so of cream does to make this the creamiest richest oatmeal you might ever want to eat.

Stovetop Oatmeal

There’s a reason a good old fashioned bowl of oatmeal simmered on the stovetop has stood the test of time. I can think of very few breakfasts that are as simultaneously easy, nutritious, filling and tasty as stovetop oatmeal. 

In this oatmeal recipe, the blueberries, almonds, and water all go in the saucepan together. No extra prep or standing over the stove required.

After simmering the oatmeal for about five minutes, it’s scooped into bowls and topped with your sweetener of choice and a tiny bit of cream.

I love that this method lets everyone customize the oatmeal to their desired level of sweetness and creaminess!

Oatmeal Recipes

While stovetop oatmeal is probably our most frequently eaten oatmeal, we also love baked oatmeal and crock-pot oatmeal. I’m always experimenting with different combinations of add-ins for oatmeal.

Apple Cinnamon Oatmeal is a classic breakfast that’s especially comforting in the fall. If you enjoy autumn flavors in your oatmeal, you’ll also like this Pumpkin Pie Oatmeal with Vanilla Whipped Cream. 

When it comes to baked oatmeal,  this Apple Pie Baked Oatmeal  is definitely a standout recipe. It’s two of my favorite things (apple pie and oatmeal) all baked into one meal. Holiday Oatmeal is my youngest son’s favorite and he requests it all year long.

Pumpkin Spice Baked Oatmeal, Biscoff Banana Bread Baked Oatmeal and these cute Heart Shaped Craisin Baked Oatmeal are a few more fun spins on baked oatmeal. We also love these Chewy Raisin Baked Oatmeal Cups as a breakfast for two.

Did you know you can also easily freeze baked oatmeal? Make a big batch on the weekends, scoop into individual portions and then freeze to reheat for breakfasts throughout the week.

Have you ever made crockpot oatmeal? When I have the time for it, it’s one of my favorite ways to cook oats.

In this Slow Cooker Strawberry Banana Oatmeal recipe, you mix all the ingredients together in a crockpot and let it cook for about an hour. I love to throw everything in the slow cooker right when I wake up then let it cook while I get ready for my day.

Next on my list to try is Overnight Oats. This method involves soaking uncooked oats in milk overnight, like in this  Peanut Butter Banana Overnight Oats recipe from Crunchy, Creamy, Sweet.

Are you looking for more breakfast ideas? Check out this full list of some of our Top Oatmeal Recipes.

Blueberry Oatmeal Recipe

1. Combine the oats, salt, almonds and water in a large saucepan. Bring to a boil and then reduce to a simmer on medium/low until the oats are tender and the oatmeal has thickened, about 5 minutes.
2. Add the blueberries when the oatmeal is almost done cooking.
3. Allow the berries to warm in the oatmeal and then remove from the heat and scoop into serving bowls.
4. Top with the sweetener of your choice and a drizzle of cream or milk.

Blueberries and Cream Almond Oatmeal

5 from 2 votes

Creamy oats, bursting blueberries, brown sugar, and spices add up to a deliciously hearty breakfast!

Save to Favorites Pin Print Review

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Servings: 4 -5 servings

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 2 1/2 cups rolled oats
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup sliced almonds
• ▢ 4 cups water
• ▢ 1 cup fresh or frozen blueberries if using frozen berries, the oatmeal will turn a bit blue
• ▢ 1/4 cup brown sugar maple syrup or honey
• ▢ 1/4 cup cream half and half or milk

Instructions

• Combine the oats, salt, almonds and water in a large saucepan. Bring to a boil and then reduce to a simmer on medium/low until the oats are tender and the oatmeal has thickened, about 5 minutes.
• Add the blueberries when the oatmeal is almost done cooking.
• Allow the berries to warm in the oatmeal and then remove from the heat and scoop into serving bowls.
• Top with the sweetener of your choice and a drizzle of cream or milk. Enjoy!

Nutrition

Calories: 394kcal · Carbohydrates: 56g · Protein: 10g · Fat: 16g · Saturated Fat: 5g · Cholesterol: 20mg · Sodium: 316mg · Potassium: 336mg · Fiber: 8g · Sugar: 18g · Vitamin A: 240IU · Vitamin C: 3.5mg · Calcium: 91mg · Iron: 2.9mg

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 3/14/13 – recipe notes and photos updated 10/21/19}