Blueberry Coconut Oatmeal Pudding
As days become longer during the summer, it’s important we are all getting enough nutrients and calories that our bodies need to conquer the day! This recipe is quick and simple, packed with nutrient and healthy sweeteners to keep you energized in the morning. Blueberries can be highly effective at slowing down the rate of tooth decay. Whilst, oatmeal is filled with beneficial vitamins, fibers, minerals and antioxidants; as a bonus, they’re gluten free!
Prep time: 30 minutes
Ingredients: (For 6 servings)
- 1 cup water
- 1/4 teaspoon salt
- 1 14-ounce can unsweetened low-fat coconut milk
- 2 to 4 tablespoons mild honey or agave nectar (to taste)
- 1 teaspoon vanilla extract
- 1 cup quick-cooking steel-cut oats
- 1/2 teaspoon rose water (available at Middle Eastern markets – or substitutions include lemon juice or cinnamon)
- 1 cup blueberries (6 ounces)
- Combine the water, salt, coconut milk, honey or agave nectar and vanilla in a large (3-quart) saucepan and bring to a boil. Stir in the oatmeal and bring back to a boil, stirring. Reduce the heat to low, cover and simmer 5 minutes, stirring occasionally. Stir in half the blueberries, cover, and cook another 5 minutes, until the oats are cooked and the mixture is creamy.
- Stir in the rose water and the remaining blueberries. Turn off the heat, return the lid and let sit for 5 to 10 minutes. Serve right away, or spoon into serving dishes and allow to cool in the refrigerator.
Recipe Courtesy of: Martha Rose Shulman / The New York Times. Image source: Andrew Scrivani; New York Times