Blueberry Coconut Steel-Cut Oats (Gluten Free)
See how easy it is to cook up a pot of these Blueberry Coconut Steel-Cut Oats! We made this hearty breakfast Vegan and Gluten Free!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Breakfast
- Cuisine: Gluten Free
Ingredients
Units
Scale
- 3 cups Water
- 1 cup Unsweetened Coconut Milk, I use So Delicious brand, this can be found in the milk section of your grocery store
- 1 Tbs Coconut Oil
- 1 cup Gluten Free Steel-Cut Oats, I use Bob’s Red Mill
- 1 tsp Vanilla Extract
- 1/8 tsp Sea Salt
- 1 cup frozen or fresh Blueberries
- 1 Tbs Unsweetened Shredded Coconut
Instructions
- In a large saucepan add Water, Vanilla Extract, Sea Salt, and Coconut Milk.
- Heat over med heat to bring to a simmer.
- While that’s heating up, in a large frying pan add Coconut Oil and Oats.
- Heat over med-high heat about 2 minutes until Oats are toasted and aromatic, this step enhances the Oat flavor.
- Stir in the Oats to the simmering Water/Coconut Milk.
- Reduce heat to med-low simmering gently for 30 minutes.
- Reduce heat as needed and stir to prevent any scorching.
- This will thicken and almost all of the liquid will be absorbed at the end.
- Remove from heat and let sit for about 5 minutes.
- Oats should be thick and creamy when done.
- Add Blueberries and top with shredded Coconut.
- Enjoy!
