Guilt-Free Blueberry Coconut Oatmeal Pudding
Ingredients
For the Blueberry Lemon Sauce:
- ¼ cup water
- 2 Tablespoons sugar (or other sweetener of your choice)
- ½ Tablespoon cornstarch
- 1 ½ - 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
- ½ teaspoon coconut extract
- 3-4 Tablespoons full-fat canned coconut milk Amount depends on how creamy you want your pudding to be
- ¼ cup light brown sugar (or granulated sugar if desired)i
- 4 Tablespoons coconut flakes, divided
Instructions
- 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!
- 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 ½ to 1 Tablespoon of 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. Spoon into a small bowl or ramekin, top with the blueberry lemon sauce, and garnish with coconut flakes. Enjoy either warm or chilled!
- 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, sugar, and 3 Tablespoons of coconut flakes.
- 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!
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