A sweet combination of blueberries and coconut make for the perfect bowl of oatmeal to jumpstart your day. If you don’t have any blueberries in your fridge, enjoy this oatmeal with raspberries or diced strawberries for an equally delicious breakfast treat.
Blueberry Coconut Oatmeal
Yield: 1 serving
1 cup water
Pinch kosher salt
1/2 cup old fashioned oats
1 teaspoon brown sugar
1 tablespoon coconut milk
2 tablespoons heavy cream
1 teaspoon confectioners sugar
1/4 cup blueberries
1 tablespoons sweetened coconut flakes, toasted
1) Bring the water and a pinch of kosher salt to a boil in a small saucepan. Reduce the heat to medium-low and stir in the oats. Cook, stirring frequently, until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, stir in the brown sugar, cover and rest until the oatmeal thickens slightly, about 2 minutes.
2) As the oatmeal cooks, whisk together the coconut milk, heavy cream and confectioners sugar in a small bowl until soft peaks form, similar to the consistency of whipped cream.
3) Spoon the oatmeal into a bowl and top with the blueberries. Dollop with the coconut milk whipped cream and top with the toasted coconut flakes. Enjoy warm or cool.