Blueberry Pecan Crunch Oatmeal

Melty peanut butter swirls, a drizzle of molasses, nutty pecans, sweet pops of dried blueberries, and a sprinkle of Blueberry Pecan Crunch granola, make this hearty bowl of oatmeal a morning masterpiece!

  • Serves 1
  • 5 mins prep, 10 mins cook 15 mins total
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  • 1 cup water
  • ½ cup Nature’s Path Old Fashioned Organic Oats (gluten free option)
  • 2 tbsp dried blueberries
  • 1 tbsp molasses
  • Pinch salt
  • Sprinkle of Nature’s Path Blueberry Pecan Crunch granola
  • 2 tbsp pecan halves
  • 1 tbsp natural peanut butter
  • Drizzle of extra molasses, for topping
  • 2 tbsp fresh or frozen blueberries
  • Almond milk (optional, for topping)


  1. In a small saucepan, heat water, oats, dried blueberries, molasses, and salt over medium heat. Stir often and cook until oatmeal reaches your desired consistency (about 3-5 minutes.)
  2. Transfer oatmeal into a bowl and top with a sprinkle of Nature’s Path Blueberry Pecan Crunch granola, pecans, a dollop of peanut butter, a drizzle of molasses, fresh or frozen blueberries, and almond milk.

Notes on oats: I used Nature’s Path Old Fashioned Organic Oats to make this porridge. If using another variety of oats, adjust the recipe accordingly:

  1. Quick oats: Reduce cooking time to 1-2 minutes.
  2. Quick cook steel cut: Use 1/4 cup of quick cook steel cut oats and 3/4 cup water. Cook for 5-7 minutes.
  3. Steel cut oats: Use 1/4 cup steel cut oats and 3/4 cup water. Cook for 5 minutes before reducing heat to low and cooking for an additional 20-25 minutes.