Ingredients
5 cups water
1 14 cups steel cut oats
1 grated lemon, zest of
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 cups blueberries (1 bag frozen)
12 cup chopped walnuts
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Milled whole oats — pancakes, muffins, cookies, porridge bread
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Milled whole oats — pancakes, muffins, cookies, porridge bread
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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bring water to a rapid boil. stir in oats, lemon zest, cinnamon, flaxseed, & nutmeg. reduce heat to a simmer. cook for about 20 minutes, stirring occasionally, until it is the consistency you like. add blueberries & cook 5 minutes longer. add walnuts, shut off the heat, put the lid on & let stand 5 minutes. serve & enjoy! we do sprinkle a little vanilla sugar on ours. ;).