I’m sneaking this recipe in right before the weekend, because even though it might be roasting hot where you are, it’s also likely still blueberry season and I couldn’t let this tasty breakfast slip by undocumented. I just couldn’t.
I know you’re thinking “OATMEAL?!? In this heat?!” but just trust me (and maybe cool it down with milk, soymilk, etc.).
Besides making this gorgeous breakfast, what else are you doing with your weekend? We are expecting some warm sunny weather (at long last!) so I plan to sponge up all the vitamin D I can and hopefully put up a few more recipes – perhaps ones that feel more seasonally appropriate. Or maybe not. Maybe I’ll post chicken stew! Not really.
Have great weekend, make this oatmeal a part of it!
Coconut Steel Cut Oats with Blueberries
If you don’t have steel cut oats, I recommend you get some. However, for this recipe if all you have is rolled or quick oats, use them. Just prepare them as you usually would and adjust the liquid accordingly.
1 C water
1 C milk
1 tsp vanilla
½ C raw steel cut oats
½ C unsweetened shredded coconut, plus more for garnish, if desired
honey, jam or syrup – to taste (I used agave and it was excellent)
In a small saucepan, bring the water and milk to a boil. Add the vanilla, oats and coconut. Turn heat down to medium so the mixture is simmering. Cook, uncovered, for 15-20 minutes until the oats are tender, stirring occasionally. Divide between two bowls, sweeten to taste with honey, jam or syrup. Garnish with blueberries and extra coconut. Serve immediately.