Blueberry Coconut Steel-Cut Oats (Gluten Free)

5 from 2 reviews

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!


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


  1. In a large saucepan add Water, Vanilla Extract, Sea Salt, and Coconut Milk.
  2. Heat over med heat to bring to a simmer.
  3. While that’s heating up, in a large frying pan add Coconut Oil and Oats.
  4. Heat over med-high heat about 2 minutes until Oats are toasted and aromatic, this step enhances the Oat flavor.
  5. Stir in the Oats to the simmering Water/Coconut Milk.
  6. Reduce heat to med-low simmering gently for 30 minutes.
  7. Reduce heat as needed and stir to prevent any scorching.
  8. This will thicken and almost all of the liquid will be absorbed at the end.
  9. Remove from heat and let sit for about 5 minutes.
  10. Oats should be thick and creamy when done.
  11. Add Blueberries and top with shredded Coconut.
  12. Enjoy!

Keywords: Blueberry Coconut Steel-Cut Oats, steel-cut oats, breakfast, gluten free, vegan

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