Sunday, March 4, 2012


I find it hard to believe that there are people in this world that don't like blueberries.  Freaks! That's what they are (yes college roommate, I am talking to YOU). To me blueberries are the king of the fruit world, and they are so packed full of antioxidants that we are actually supposed to eat them. Win! If only all healthy foods tasted like blueberries.  Life would be perfect.

While browsing Pinterest the other day, I found this recipe for blueberry coconut baked oatmeal, from the food blog "Family Fresh Cooking." We make our own granola most weeks, but as I looked this recipe over, I loved that it had no dairy, no added sugar, and would take less time to make (and dirty up fewer dishes) than granola.  More win!

The recipe is, I presume, just fine as it is (probably better).  The reason I am posting my version is that the original recipe calls for steel cut oats.  I don't even know what steel cut oats are - but I'm guessing that since I could only find one type of quinoa in our entire town that steel cut oats might be even harder to find.  What I had on hand was a ton of old fashioned rolled oats (also known as "big red things of oatmeal), and I had to significantly adapt the recipe.  I also, as you'll see, did add some sugar.  Just a teeny little bit (and I used real coconut milk instead of unsweetened) - with the thought that then I wouldn't need to add sugar to my bowl to sweeten it up.

But definitely look over the original.  There are 1,000 ways to change the base of this recipe for what you like and have on hand, plus her pictures of blueberries are pretty.

Preheat oven to 350

Mix together:
- 3 & 1/2 cups old fashioned rolled oats (I honestly don't know what would happen if you used the quick oats... just a warning).
- 1/2 t. ginger
- 1/2 t. sea salt
- 1 t. baking powder
- 1 tablespoon brown sugar
- 2 c. unsweetened vanilla almond milk
- 2 c. sweetened coconut milk
- 1 & 1/2 c. frozen blueberries
- 1/4 c. coconut (honestly... next time I will probably leave out the coconut)
- 1/4 c. almonds

Stir up. pour into a lightly greased 9x13 pan (or, if you like yours a bit thicker, 8x8)
Bake for 35 minutes.  it might be a bit runny, that's ok. Stick it in the fridge overnight and it'll be fine by morning.

Before baking:

The original calls for a blueberry sauce.  This is entirely optional, but I made it this morning and YUM. Just toss 2 cups frozen blueberries into a pan with a tablespoon of water. Heat on medium until it starts to get saucy and sizzly, and squish the berries with your spoon. 

This is definitely not the normal baked oatmeal of childhood summer camp, which was delicious but loaded with brown sugar.  This isn't sweet at all, so you may need to add some splenda or brown sugar to your bowl if you think it needs it.  Heat up, add some almond milk and blueberry sauce, and eat!  I ate a piece 2 hours ago and am still stuffed. 

mmm.  Last thing.  If you're worried about the cost - it's not too bad.  Aldi has oats, frozen blueberries, and almonds for significantly lower prices that Kroger and Walmart. Kroger has a store brand of Almond milk - though honestly, we usually by the Silk brand because it's only 25 cents more (because it always seems to be on sale... I think we are the only people in this town that buy it) and there's more choices (like unsweetened).   I can't wait till August when we can go blueberry picking and try this out with fresh berries. nam nom nom. 


Holly said...

Oh yum!! I love blueberries, too. Thankfully my boys like them or there would be some epic battles in our home! :) I already add blueberries to regular, plain oatmeal. Now I will have to try your extra-yummy method!

Erin said...

yay! You might want to add some sugar (or splenda or something sort of sweetener) to taste when mixing... my guess is kids will not find this nearly sweet enough :)

Coral said...

Steel cut oats == Irish oats. Here's the most popular kind: Bob's Red Mill also sells some.

They take longer to make than rolled oats, but (many of us believe) are totally worth it, because you get a chewier consistency and a nuttier taste. They're also, I think, a little more filling.

I made Steel Cut Oats in jars:, for this week, with dried apricots and a sprinkle of coconut and walnut, plus some brown sugar, cinnamon, and nutmeg. Pretty delicious. But I'm planning to adapt the blueberry coconut steel cut oats for next week! :)

Alicia said...

WHOA! looks a-ma-zing!