Oatmeal With Blueberries and Coconut |
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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 2 |
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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 or Cream Hill Estates). 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:
1. Mix cold water and coconut milk in a saucepan.
2. Add oatmeal.
3. Turn heat to medium.
4. Boil and stir for 3-5 minutes.
5. Add blueberries and shredded coconut, allow to sit for one minute.
6. Stir, and serve.
7. If you prefer to sweeten it, add maple syrup, jam or honey before serving.
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