Step 1
Combine the rolled oats and water in a small saucepan. Bring to a gentle boil, then reduce the heat to low.
A simple breakfast bowl with oats, berries, walnuts, and yogurt.
A balanced breakfast bowl made with rolled oats, fresh berries, walnuts, and plain Greek yogurt.
Prep
5 min
Cook
7 min
Total
12 min
Serves
2
Difficulty
Easy
Oats, berries, and walnuts are useful everyday foods for a simple breakfast. This bowl is a modern home-style recipe rather than a traditional dish from one specific Blue Region. The combination can be prepared with fresh or frozen berries and adjusted to suit the season.
What you'll need
Let's cook
Combine the rolled oats and water in a small saucepan. Bring to a gentle boil, then reduce the heat to low.
Cook for 5 to 7 minutes, stirring occasionally, until the oats are tender and creamy.
Stir in the cinnamon and remove the oatmeal from the heat.
Divide the oatmeal between two serving bowls.
Top each bowl with Greek yogurt, mixed berries, and chopped walnuts.
Drizzle with honey if using and serve warm.
Nutrition
Calories
376
Protein
18g
Carbohydrates
45g
Fat
16g
Fiber
8g
Fresh or frozen berries can be used. If using frozen berries, warm them briefly in the finished oatmeal or let them thaw before serving.
Keep the oats slightly loose while cooking because they thicken as they cool. Add the walnuts just before serving so they retain their crunch.
Plain unsweetened yogurt can replace Greek yogurt. Pecans can replace walnuts. Strawberries, blackberries, raspberries, or blueberries can be used individually or in combination.
Serve warm with additional berries and walnuts. A small drizzle of honey can be added if desired.
Related reading
Blue Regions reviews recipes and related content before publication and makes corrections or updates when needed. Nutrition information, where provided, is an estimate and may vary. We may use AI tools to assist with writing and visual content. Some images may be AI-generated illustrations rather than photographs of the actual dish. We remain responsible for the content we publish.
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