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Blackberry-Citrus Granola Bowl

Photo: Hector Manuel Sanchez
Total time 8 hrs, 10 mins

Serves 4 (serving size: about 2/3 cup oats mixture, 1/4 cup granola, and 1/2 cup fruit)

The best way to cook steel-cut oats during the week? Don’t cook them at all. Instead of a slow simmer, soak the oats overnight in your milk of choice, and serve the next morning. The oats soften and plump in the liquid yet retain a wonderfully chewy texture. If you prefer them warm, heat in the microwave for about 30 seconds. Cocoa nibs add a little extra crunch and a wake-up jolt similar to coffee. We love the contrast of creamy oats with the crunchy granola (recipe above). Use seasonal blackberries and citrus or any fruit you like.


  • 2 cups 2% reduced-fat milk or plain, unsweetened almond or soy milk
  • 1 cup uncooked steel-cut oats
  • 1 tablespoon cocoa nibs
  • 1 tablespoon pure maple syrup
  • 1 cup Coconut-Buckwheat Granola
  • 1 cup blackberries
  • 1 cup red grapefruit and blood orange segments

Nutrition Information

  • calories 403
  • fat 14.7 g
  • satfat 5 g
  • monofat 5.2 g
  • polyfat 3.3 g
  • protein 14 g
  • carbohydrate 57 g
  • fiber 9 g
  • cholesterol 10 mg
  • iron 3 mg
  • sodium 181 mg
  • calcium 190 mg
  • sugars 18 g
  • Est. Added Sugars 5 g

How to Make It

  1. Combine milk and oats in an airtight container; seal. Refrigerate 8 hours or overnight.
  2. Add cocoa nibs and maple syrup to oat mixture. Divide oat mixture evenly among 4 bowls; top evenly with granola, blackberries, and citrus segments.