Feed a crowd with this delicious blueberry oatmeal.
If pressed for time, prepare this dish the night before – it holds well and is still just at yummy the next day.
Courtesy: Marla Meridith
1 1/2 cups steel cut Irish oats
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
4 cups unsweetened vanilla almond milk
2 cups light unsweetened coconut milk
1 1/2 cups fresh blueberries (frozen are OK, too)
1/4 cup unsweetened dried blueberries
1/4 cup unsweetened coconut flakes
Pure maple syrup, honey or any natural sweetener to taste
2 cups fresh or frozen blueberries
Preheat oven to 350 degrees with the rack in the center. Lightly coat a 13x9x2′ inch baking dish with cooking spray. Combine all ingredients in a large bowl adding blueberries and coconut last. Sweeten to taste. Bake for about one hour. The oatmeal will appear not done when you take it out of the oven.
Remove from the oven and let it cool to room temperature. The put it in your refrigerator overnight for best results. It will thicken nicelyas it cools.
Heat the blueberries with a splash of water over medium high heat. When you hear them sizzle reduce heat to medium and cook for about 5 minutes until saucy. Mash the blueberries against the side of the pan with a spatula.
Serve oatmeal with some almond or coconut milk and blueberry sauce.