This easy cobbler is a great way to use up any fresh, in-season blueberries you have but frozen blueberries are also a perfectly fine option. It’s very low in added sugar for a dessert — with most sweetness coming from the antioxidant-rich blueberries — yet it’s just sweet enough, clocking in at just over 200 calories and providing healthy fiber from oats and whole-wheat flour, as well as the blueberries (1,2,3,4).

Active time: 15 minutes | Total time: 3 1/2 hours

Slow-Cooker Blueberry-Ginger Oat Cobbler

Ingredients

• 6 cups (900g) fresh (or frozen and thawed) blueberries
• 4 tbsp packed brown sugar, divided
• 1 1/2 tbsp cornstarch
• 1 tbsp grated fresh ginger
• 1 tbsp lime juice
• 1 tsp lime zest
• 1 tsp vanilla extract
• 3/4 tsp salt
• 3/4 cup instant oats
• 1/2 cup (60g) whole-wheat flour
• 1 tsp baking soda
• 4 tbsp unsalted butter, cold

Directions

In a 5–6-quart slow cooker, stir together the blueberries, 2 tbsp brown sugar, cornstarch, ginger, lime juice, lime zest, vanilla extract, and ½ tsp salt. Cover and cook on high for 1 hour.

While the filling cooks, prepare the topping. In a large bowl, stir together the oats, flour, 2 tbsp brown sugar, baking soda, and 1/4 tsp salt. Cut the butter into small pieces and add to the dry ingredients. Use your fingers to gently pinch and knead until a crumbly dough forms.

After the filling has cooked for 1 hour, scatter the topping evenly over the fruit mixture. Cover and cook on high for an additional 2 1/2 hours, or until the filling is bubbly and thick and the topping is cooked through.

Serves: 8 | Serving Size: 3/4 cup

Nutrition (per serving): Calories: 211; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 15mg; Sodium: 270mg; Carbohydrate: 35g; Dietary Fiber: 4g; Sugar: 18g; Protein: 3g

Nutrition Bonus: Calcium: 7%; Potassium: 139mg; Vitamin A: 4%; Vitamin C: 16%; Iron: 17%

Originally published: September 9, 2018; Updated May 2026

The post Slow-Cooker Blueberry-Ginger Oat Cobbler appeared first on MyFitnessPal Blog.

The veggies in this composed salad provide a rainbow of antioxidants. They are arranged atop nutty black rice (sometimes called “forbidden rice”), which also contains antioxidants and is fiber-rich, helping to keep you satiated for longer (1, 2). Pair with a lean protein like salmon or chicken breast to make it a complete meal.

Active time: 10 minutes | Total time: 25 minutes

Black Rice and Mixed Vegetable Salad

Ingredients

• 2 cups pre-cooked forbidden (black) rice
• 2 medium tomatoes, cored and diced
• 1 large carrot, shaved into long strips with a peeler
• 1 cup canned, low-sodium garbanzo beans, drained and rinsed
• 1 yellow bell pepper, diced
• 1 1/2 cups baby arugula or baby greens
• 1 1/2 cups shredded red cabbage
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp tahini 
• 2 tbsp hot water
• 1/2 tsp turmeric
• 1/2 medium garlic clove, grated
• 1/2 tsp salt

Directions

Heat the rice according to package directions and refrigerate until cooled, about 10 minutes. Spread the rice evenly on 4 dinner plates.

In a medium bowl, whisk together the olive oil, lemon juice, tahini, hot water, turmeric, garlic, and salt until smooth. Add more water, if needed, to make dressing a pourable consistency. 

In a large bowl, combine the tomatoes, carrots, garbanzo beans, bell pepper, greens, and cabbage. Add the dressing and toss to coat evenly.

Divide the salad evenly among the plates, placing it on top of the rice and serve immediately.

Serves: 4 | Serving Size: 1/2 cup rice, 1/4 of dressed mixed vegetables

Nutrition (per serving): Calories: 336; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 393mg; Carbohydrate: 46g; Dietary Fiber: 7g; Sugar: 6g; Protein: 9g

Nutrition Bonus: Calcium: 8%; Potassium: 571mg; Vitamin A: 208%; Vitamin C: 108%

Originally published May 2018; Updated April 2026

The post Black Rice and Mixed Vegetable Salad appeared first on MyFitnessPal Blog.