Coconut Steel-Cut Oats with Blueberry Sauce
Recipe & photo courtesy of Emma Kula.
These exceptionally creamy, warming oats are the ideal fall or winter breakfast. Steel-cut oats have a delicious, chewy + hearty texture, and the rich coconut milk + warm blueberry sauce make this fairly simply breakfast seem extra special on a cold morning!
1 c. steel-cut oats (soaked overnight if desired – easier to digest + quicker to cook)
1 can full-fat coconut milk
2 c. water
¼ tsp. salt
½ tsp. vanilla extract/powder
2 c. frozen blueberries
1 tbsp. maple syrup
½ lemon, juiced
Place a saucepan over high heat and pour in your entire can of coconut milk plus the water. Add in your steel-cut oats and salt and let the mixture come to a boil. Once it’s boiled, reduce heat to a low simmer and cook for 15-25 minutes, depending on your oats and whether you soaked them. Add in additional water/milk as needed if the mixture starts to become too dry or sticky.
While your oats are cooking, place another pan over medium heat and let your blueberries cook and soften for 10 minutes or so. When they become soft enough, start to mash them slightly with a fork. Add your lemon juice and maple and taste, adjusting for sweetness as needed.
Once the oats are cooked (they should be soft and a little bit chewy), stir in your vanilla extract. Divide the oats + blueberry sauce between 4 bowls, and top with cinnamon, nuts, nut butter and whatever else you desire!