New Breakfast Favourite

Blueberry-Coconut Baked Steel Cut Oatmeal
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 5 minutes
Yield: 8-10 servings
Ingredients

Oatmeal
1 1/2 cups (260 grams) Steel Cut Irish Oats
1/2 teaspoon ground Ginger
1/2 teaspoon fine Sea Salt
1 teaspoon Baking Powder
4 cups (950 ml, 32 ounces) unsweetened Vanilla Almond Milk
2 cups (480 ml, 16 ounces) light unsweetened Coconut Milk
1 1/2 (240 grams) cups fresh Blueberries (frozen OK too, do not thaw first)
1/4 cup (47 grams) unsweetened dried Blueberries
1/4 cup (22 grams) unsweetened Coconut Flake
Vanilla Stevia Drops or your favorite natural sweetener to taste
Blueberry Sauce
2 cups (360 grams) fresh or frozen Blueberries
Optional Toppings
Toasted Nuts
Coconut Flake
Whipped Cream (vegan or not)
extra dried and fresh Blueberries
Coconut Milk
Method

Oatmeal
Pre heat oven to 350 degrees F with the rack in the center. Lightly coat a 13X9X2″ inch baking dish with cooking spray. Combine all ingredients in a large bowl adding blueberries and coconut last. Sweeten to taste (I used 2 droppers full of vanilla stevia drops.) Bake for about one hour. The oatmeal will appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature. Then put it in your refrigerator overnight for best results. It will thicken nicely in there.
Blueberry Sauce
Heat the blueberries with a splash of water over medium high heat. When you hear them sizzle reduce heat to medium and cook for about 5 minutes until saucy. Mash the blueberries against the side of the pan with a spatula.
Serve oatmeal with some almond or coconut milk and blueberry sauce.
Notes
Cook this oatmeal the night before you plan on serving it so I has time to thicken in the refrigerator. Re-heat portions before serving.
http://www.familyfreshcooking.com/2012/01/16/blueberry-coconut-baked-steel-cut-oatmeal-recipe/
Copyright © 2009 Marla Meridith {FamilyFreshCooking.com}. All Rights Reserved.

It is so tasty and satisfying and so good for you… the only changes I made were to omit the coconut milk and used fresh minced ginger, and added a few drops of coconut extract. I also used sweetened vanilla rice milk, so I didn’t need to add sweetener. Give it a try, you won’t be disappointed! Happy healthy eating… XXOO Jukavo

(images via Marla Meridith Photography)

Share and Enjoy:
  • Facebook
  • Twitter
  • Google Bookmarks
  • Print
  • email
  • Tumblr
This entry was posted in recipes. Bookmark the permalink.

2 Responses to New Breakfast Favourite

  1. Kathy says:

    I am so excited to try this. I have grandkids with alergies and I think they can eat this. They love oats, blueberries and coconut. Thanks you! It looks yummy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>