Blueberry Steel Cut Oats
This delicious blueberry oatmeal feeds a crowd, you can make it the day before you want to serve it. If you don’t have steel-cut oats (also known as Irish Oats) handy that’s OK. Just be sure to use old-fashioned rolled oats. If you use those, adjust the amount of liquid according to the package directions. You could also cut back on the baking time a little too. I love the texture and slightly nutty flavor of steel-cut oats. If it is essential that you stick to a gluten-free diet then please check that your oats are certified gluten-free.
Yields: 8-10 servings
- 1 1/2 cups steel cut Irish oats
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 4 cups ( 32 ounces) unsweetened vanilla almond milk
- 1 can (16 ounces) coconut milk
- 1 1/2 cups fresh blueberries (frozen OK too, do not thaw first)
- 1/4 cup unsweetened dried blueberries
- 1/4 cup unsweetened coconut flake
- Pure maple syrup, honey or your favorite natural sweetener to taste
- 2 cups fresh or frozen blueberries
- toasted nuts
- coconut flake
- whipped cream (vegan or not)
- extra dried and fresh blueberries
- coconut milk
- Preheat 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.
- Put it in your refrigerator overnight for best results. It will thicken nicely as it cools.
- 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.