Blueberry-Coconut Baked Steel Cut Oatmeal

November 10, 2019

Yields1 ServingPrep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

'--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

use pure maple syrup, honey 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

1

'--Oatmeal

2

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. 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 as it cools.

blueberry sauce

3

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.

4

Serve oatmeal with some almond or coconut milk and blueberry sauce.