Guilt-Free Blueberry Coconut Oatmeal Pudding

Blueberry Coconut Oatmeal Pudding is a quick, easy, and creamy fiber-loaded dessert that will become your next non-guilty pleasure. It’s both dairy-and-gluten-free! 

Oatmeal for breakfast? How about Blueberry Coconut Oatmeal Pudding for dessert? I am tellin’ ya, it’ll become your ultimate favorite treat… Check it out!

The oatmeal has a creamy-like pudding consistency with a subtle coconut flavor, it’s topped with a blueberry lemon sauce, and garnished with coconut flakes.  It is a dessert splurge minus the guilt! 😉

It can be made ahead and refrigerated to enjoy the next day.

I enjoyed mine in the afternoon with a cup of dairy-free latte! So good!

If you feel like having dessert for breakfast, don’t be shy! It is a great way to start the day with a big smile on your face. If you are in a rush, place the pudding and sauce in a mason jar and eat it while driving to work.

Making Blueberry Coconut Oatmeal Pudding

The process is quite simple.

First prepare the sauce. Combine water, sugar, cornstarch, and lemon juice in a saucepan, whisking well until obtaining a homogeneous mixture.

Add frozen blueberries and let simmer over medium-low heat, stirring carefully with a wooden spoon until sauce thickens, about 4-7 minutes.  Stir in a bit more lemon juice and remove from heat.

Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.

Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sweetener, and coconut flakes.

Spoon into small bowls or ramekins, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled!

See? Easy peasy! It is an explosion of flavor! Something new to make with oatmeal.

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Guilt-Free Blueberry Coconut Oatmeal Pudding

Blueberry Coconut Oatmeal Pudding is a quick. easy, and creamy fiber-loaded dessert that will become your next non-guilty pleasure. It's both dairy-and-gluten-free!  

Prep Time 18 minutes

Cook Time 12 minutes

Total Time 30 minutes

Servings 4 ramekins

Author Denise Browning

Ingredients

For the Blueberry Lemon Sauce:

• 1/4 cup water
• 2 Tablespoons sugar (or other sweetener of your choice)
• 1/2 Tablespoon cornstarch
• 1 1/2 - 2 Tablespoons fresh lemon juice, divided
• 1 cup frozen blueberries

For the Coconut Oatmeal:

• 1 cup old fashioned or rolled oats
• 3 cups water
• A pinch sea salt (fine crystals), optional
• 1/2 teaspoon coconut extract
• 3-4 Tablespoons full-fat canned coconut milk Amount depends on how creamy you want your pudding to be
• 1/4 cup light brown sugar (or granulated sugar if desired)i
• 4 Tablespoons coconut flakes, divided

Instructions

1. First prepare the sauce. Combine water, sugar, cornstarch, and 1 Tablespoon of lemon juice in a saucepan, whisking well until obtaining a homogeneous mixture. Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon. Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sweetener,and coconut flakes. Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled! 
2. Add frozen blueberries and let simmer over medium-low heat, stirring carefully with a wooden spoon until sauce thickens, about 4-7 minutes.  Stir in 1/2 to 1 Tablespoon of lemon juice and remove from heat. 
3. Next, prepare the oatmeal pudding. In a saucepan, combine oats, water, and salt. Bring to a boil over high heat.  Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled! 
4. Reduce heat to medium-low and stir constantly with a pointed wooden spoon or the handle end of a wooden spoon.
5. Let simmer, while stirring, until cooked (about 5-10 minutes). Remove from heat and stir in coconut extract, coconut milk, sugar, and 3 Tablespoons of coconut flakes.
6. Spoon oatmeal pudding into small bowls or ramekins, top with the blueberry lemon sauce, and garnish with the remaining coconut flakes. Enjoy either warm or chilled! 

Recipe Notes

• Lemon rind and mint leaves can also be used as garnishing for the sauce as well. In this case, only add them right before serving to avoid drying out. Any oatmeal pudding and sauce leftovers should be stored covered in the refrigerator.
• Take a look at our 4 TIPS ON HOW TO MAKE THE PERFECT OATMEAL for your next breakfast!