Name: Blueberry-Vanilla Breakfast Cereal with Yogurt and Blueberry Preserves
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: Makes 8 cups (2 1/4 pounds)
Ingredients: 1 1/2 sticks (12 tablespoons) unsalted butter; 4 cups old-fashioned rolled oats (1 pound), such as Bob's Red Mill; 3/4 cup all-purpose flour; 3/4 cup packed light-brown sugar; 1 teaspoon kosher salt; 1/2 cup pure maple syrup; 1/4 cup honey; 1 vanilla bean, split and seeds scraped out, or 1 teaspoon pure vanilla extract; 1 cup dried blueberries (6 ounces); Plain Greek yogurt, for serving; Blueberry jam, for serving

Directions

Try this cooking class now

Blueberry-Vanilla Breakfast Cereal with Yogurt and Blueberry Preserves

16m Easy 98%

CLASS

Preheat the oven to 300 degrees F. Line a large rimmed baking sheet with parchment paper.
In a small saucepan, melt the butter over low heat.
In a large bowl, toss the oats, flour, brown sugar and salt until well mixed.
Whisk the maple syrup, honey and vanilla seeds into the melted butter. Scrape the butter mixture into the bowl with the oat mixture and, using a rubber spatula, mix until the oats are evenly coated. Spread the oats in an even layer on the prepared baking sheet.
Bake the cereal for about 20 minutes, stirring two or three times, until golden and almost dry. Stir in the blueberries and bake for 5 minutes more. Let the cereal cool completely, stirring occasionally to break up the clumps, before serving.
Spoon some yogurt into bowls. Top with some cereal and jam and serve.

Cook’s Note

Do it ahead: The cereal can be stored in an airtight container at room temperature for up to 2 weeks.

Blueberry-Vanilla Breakfast Cereal is adapted from "Just Cook It!: 145 Built-To-Be-Easy Recipes That Are Totally Delicious" © 2018 by Justin Chapple. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.