You all probably know by now I have an unhealthy obsession with oatmeal. Well I supposed it’s more like a healthy obsession…oatmeal lowers cholesterol and fills you up with fiber after all.

Whatever you call it, it’s my favorite breakfast {aside from pancakes…but I put oatmeal in those too…}. To keep from getting bored of the same old thing every morning, I try to mix it up.

Steel cut oats are my top pick; I love the bite of the grain and the hearty texture. I usually make a big ol’ batch of steel cut oats in the crockpot at the beginning of the week, but even that I like to mix up from time to time.

On the meal plan last week? Baked steel cut oats. Just as easy as crockpot oats; just a little twist.

To up the chewy factor of the steel cut oats, I mixed in a handful of oat groats as well.

An hour in the oven, then in the fridge overnight…breakfast for the week is ready and waiting!

To make things even more fun {if you can call breakfast fun?} I made a batch of fresh blueberry sauce to pour on top of the baked oatmeal. Now that’s a good breakfast.

Frozen blueberries, a tiny bit of sugar, and a splash of lemon juice and vanilla make this blueberry sauce both easy and delicious.

The perfect topping to a hearty slice of baked oatmeal.

It would be delicious with frozen cherries or mixed berries too.

I made it even easier on myself and premade a couple blueberry topped oatmeal bowls so all I’d have to do was pop them in the microwave in the morning.

Heck, I might’ve even skipped the microwaving step a time or two.

Not one to eat a bowl of oats the same way twice, some of the bowls got a few additions. My favorite was blueberry smothered oats topped with crunchy, toasted walnuts. I bet it’d be even better with a drizzle of honey or agave…

Pardon me while I go eat yet another oatmeal breakfast. One I definitely won’t get sick of.