Coconut Oatmeal with Blueberry Compote
, Updated Jul 06, 2020
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This simple Vegan Coconut Oatmeal (porridge) with blueberry compote is as delicious as it is healthy. An excellent way to start your day!
You will also love… My Healthy Baked Oats
I hesitate to call this a recipe – it has so very few ingredients and is ready in under 10 minutes. I somehow feel like a blog post is not a blog post unless I put some real hard work into it…
But since it is so very delicious I feel like I should share it. Basically this is, technically, porridge (i.e. oatmeal) so you can eat it for breakfast and feel virtuous.
It tastes very much like dessert however – or pudding as my kids would say – I would happily eat it any time of day.
The blueberry compote (leftover from the blintzes) is also incredibly easy. I used frozen blueberries as they are, somehow, almost half the price of fresh ones. You can use fresh if you prefer or substitute with other berries.
This is a great Slimming World breakfast BTW, using healthy extras for the milk, oats and blueberries. Keep it FREE by serving with fresh fruit instead of the compote.
MAKE THE BLUEBERRY COMPOTE Put all the ingredients in a saucepan and cook over medium heat until the blueberries start to burst. Simmer for a couple more minutes and set aside.
MAKE THE OATMEAL To make the porridge, put all the ingredients in a medium saucepan and cook over medium-low heat, stirring constantly, for 4-5 minutes until the porridge is creamy and thick.
Coconut Oatmeal with Blueberry Compote
Ingredients
- 40 g (scant 1/2 cup) rolled oats
- 300 ml (3/4 cup) unsweetened coconut milk Healthy Extra
- 1 tbsp Demerara sugar or maple syrup (optional)
- 1 tbsp desiccated coconut
- 1 tsp vanilla extract
Blueberry sauce
- 4-5 servings
- 400 g (14oz) fresh or frozen blueberries
- 3 tbsp maple syrup
- 1 tbsp lemon juice optional
- 1 tbsp water
Instructions
- To make the blueberry compote, put all the ingredients in a saucepan and cook over medium heat until the blueberries start to burst. Simmer for a couple more minutes and set aside. Please note you will have extra servings – store in the fridge for up to 4 days.
- To make the porridge, put all the ingredients in a medium saucepan and cook over medium-low heat, stirring constantly, for 4-5 minutes until the porridge is creamy and thick.
- Serve warm with a generous amount of blueberry compote drizzled over the top.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
This looks lovely, coconuts are my favourite flavour, would never have thought of making something like this mysel. X
Looks very tasty and pefect to finish off a meal…
Looks absolutely delicious! will be giving it a go.
i have got to try this i love my porridge in the morning and often have it with blueberries but have never thought of having it with coconut milk. sounds yummy.
This looks and sounds delicious. I'm going to have a go at making this morning 🙂
I always make my porrige with coconut milk as I'm dairy intolerant and it does taste good, but this sounds like a fabulous coconuty treat – going to have some this morning. 🙂
this looks gorgeous, cant wait to try it 🙂
This looks amazing and is calling my name! The perfect start to any morning!
Gosh this looks scrummy! Just popped over to get your blog url for the MADS and noticed you'd already been nominated! Congratulations and good luck! 😀
That looks like the perfect breakfast for a cold morning! I wish I had some blueberries so I could have this for breakfast this morning!!!