Oatmeal With Blueberries and Coconut
"This is a tasty variation on oatmeal, using coconut milk in place of half of the usual milk or water. This was written using the measurements for McCann's Quick-Cooking Oats. If you use other brands, you may need to use a different proportion of oats to liquid - The key is to follow the directions on the package for 2 servings, replacing half of the liquid with coconut milk. If you are gluten intolerant, you will need to use gluten-free oats (available from GlutenFreeOats.com or Cream Hill Estates)."
- Ready In:
- 7mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1 cup quick-cooking oats
- 1 cup cold water
- 1 cup light coconut milk
- 1⁄4 cup finely shredded unsweetened coconut
- 1⁄4 cup fresh blueberries or 1/4 cup frozen blueberries
directions
- Mix cold water and coconut milk in a saucepan.
- Add oatmeal.
- Turn heat to medium.
- Boil and stir for 3-5 minutes.
- Add blueberries and shredded coconut, allow to sit for one minute.
- Stir, and serve.
- If you prefer to sweeten it, add maple syrup, jam or honey before serving.
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Reviews
-
This was nice. I didn't sweeten it just served with some vanilla yoghurt but next time would add a touch of maple syrup or honey too. Love the coconut blueberry combo though. -
We thought this was lacking a lot of flavor. It was nice to have something a bit different for a weekend breakfast other than the usual bacon and egg combo but, this just wasn't our thing. Sorry. Maybe next time I would try adding some cinnamon or nutmeg to the oatmeal to add some flavor. I had already sweetened it a bit with Splenda after I first tasted it. This helped but, I don't think we'll be in a hurry to make this recipe again anytime soon.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
