Can you believe the color of these oats? All of the purple and blue hues have me even more excited than usual for my favorite meal of the day! This breakfast is a creamy, dreamy combo of coconut + almond milks, hearty steel cut oats and as many combinations of blueberries as I could fit in. This could double as dessert it is that good. A vegan & gluten free meal to suit anyones cravings!
This recipe has been added to the Slow Cooker Challenge hosted by The Naptime Chef and Big Girls Small Kitchen.
I do need to admit that this post was tricky to work on as it had me starving. Not only was I craving more of these steel cut oats, but hunting around for recipe links to share with you sealed the deal even more.
In this recipe I used lots of fresh blueberries and some dried ones too. They are all baked into the oatmeal and I made a fresh blueberry sauce too. Quite similar to what I did with my Gluten Free Very Blueberry Cake last year.
Please don’t forget the extra blueberry sauce. Trust me on this one…it is worth the few extra minutes of your time.
I use this sauce also on my Coconut Corn Pancakes, Mixed Berry Yogurt Parfaits and Champagne Vanilla Pudding.
Besides they sound kinda cute when they pop, burst and sizzle in the skillet. Also don’t forget the nuts. That would be tragic…
The smell that fills the house as this bakes is wonderful…just like blueberry pie.
Do you own a slow cooker? Honestly I do not, but I am really into the idea of combining all kinds of tasty ingredients and letting them simmer or bake for a good long time. I let the oatmeal do it’s thing in my Le Creuset stoneware baker. All I had to do was combine all of my ingredients and step away while it baked.
Gives me more time to do all of the other things that need to get done around here.
One of my favorite things is making a Big Batch of oatmeal to enjoy throughout the whole week. The feeling of waking up and having a gourmet, healthy breakfast at the ready is splendid!
Blueberries are little little squadgie supermodels. I could not stop taking photos of these perfect little puffy orbs. With a little spritz of water and fresh mint leaves they really come to life…
If you don’t have steel cut oats (also know as Irish Oats) handy that’s OK. Just be sure to use old-fashioned rolled oats or another favorite of mine Coach’s Oats. If you use those, adjust the amount of liquid according to the package directions. You could also cut back on the baking time a little too. I love the texture and slightly nutty flavor of steel cut oats.
If it is essential that you stick to a gluten free diet then please check that your oats are certified gluten free.
Bake this recipe the day/night before you plan on serving it so it has time to soak up all the liquid and thicken in your fridge.
What are your favorite ingredients to add to oatmeal? Do you use a slow cooker? If so what do you like to cook in it?
Ingredients
- 1 1/2 cups (260 grams) Steel Cut Irish Oats
- 1/2 teaspoon ground Ginger
- 1/2 teaspoon fine Sea Salt
- 1 teaspoon Baking Powder
- 4 cups (950 ml, 32 ounces) unsweetened Vanilla Almond Milk
- 2 cups (480 ml, 16 ounces) light unsweetened Coconut Milk
- 1 1/2 (240 grams) cups fresh Blueberries (frozen OK too, do not thaw first)
- 1/4 cup (47 grams) unsweetened dried Blueberries
- 1/4 cup (22 grams) unsweetened Coconut Flake
- Vanilla Stevia Drops or your favorite natural sweetener to taste
- 2 cups (360 grams) fresh or frozen Blueberries
- Toasted Nuts
- Coconut Flake
- Whipped Cream (vegan or not)
- extra dried and fresh Blueberries
- Coconut Milk
Method
- Pre heat oven to 350 degrees F 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 (I used 2 droppers full of vanilla stevia drops.) 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. Then put it in your refrigerator overnight for best results. It will thicken nicely in there.
- 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.
- Cook this oatmeal the night before you plan on serving it so I has time to thicken in the refrigerator. Re-heat portions before serving.
Oatmeal Recipe Links
- Baked Blueberry and Banana Oatmeal The Curvy Carrot
- Baked Pumpkin Pie Oatmeal Family Fresh Cooking
- Cranberry Orange Steel Cut Oats Cookie and Kate
- Saffron Pear Baked Oatmeal Family Fresh Cooking
- Savory Steel Cut Oatmeal Tiny Urban Kitchen
- Slow Cooker Apple Cinnamon Steel Cut Oatmeal The Yummy Life
{ 76 comments… read them below or add one }
I just love all the colours in your photos Marla, they look absolutely stunning especially against that white background. I love blueberries so this sounds like the perfect breakfast for me.
Oh, yummy! I am a big fan of blueberries. That recipe and the pictures are wonderful.
Cheers,
Rosa
This is like the prettiest breakfast I’ve seen…ever!
Gorgeous! I must make this. I love anything blueberry… and with the Oatmeal… divine!
Beautiful! And, I love the idea of blueberries with coconut. How yummy!
This looks like the perfect breakfast!! Hot blueberries–yummy!!
I love this idea. I also hopped over to your big batch post. What great advice. I always cook extra brown rice. I just got a pressure cooker which makes making brown rice a little more of a last minute addition to any dinner, but I still like to make it in big batches. I always cook extra chicken too, but with two growing boys and a husband with a healthy appetite it never lasts in the fridge for me to make a salad the next day. Thanks for the tips!
Yum,, love blueberries in my oatmeal, I will have to try this recipe out.
I love blueberries. This sounds like just the right recipe for me! Thanks for sharing!
Sooo beautiful! Thank you for sharing!
Oh I wish I had enough blueberries to make this tomorrow. I’m going to have to stock up next time I hit the grocery store because this looks fabulous!
Ooooh, so pretty! I love the color! And I love blueberries
I do use my slow cooker, sometimes for oatmeal but sometimes for other things but not too often. And I usually always use it when my husband wants roast or stew – the meat is always awesome when it comes out. I love that you put blueberries with coconut in your oatmeal – sounds delicious!
Love these colours! This is the kind of breakfast I should be enjoying more often! And beautiful photos too, Marla!
This is my kind of breakfast!
Looks great Marla! I have a baked oatmeal brulee with blueberries that gets that fabulous color too. Yum!
Bree, baked oatmeal brûlée sounds amazing! I bet cracking into that sugary shell is splendid
Stunning, just stunning. Yes, I’d say that new lens is working out just a-okay for you
I want to reach through the screen and feast on this gorgeous food!
Thanks Averie. I think my 1.2 is my new love. A fun, quick lens that is for certain. We are just getting to know each other & are liking the new relationship
You certainly do have good eyes for colors and placement of items. Love looking at the photos. I love steel cut oats and blueberries. This recipe is definitely a keeper.
Thanks Bonnie! Glad you like the post and my recipe. I had a great time styling, shooting & eating this oatmeal
This looks delicious! I am bookmarking for a lazy weekend breakfast
Alyssa, this does make for the perfect weekend breakfast & it will give you lots of energy to enjoy the busy day ahead!
Thank you so much for the link love, Marla! Your oats look fabulous. I love the idea of combining almond milk with coconut milk. I think I have enough oatmeal variations to try to last me all winter!
I am literally making this now. As soon as I saw the recipe I was obsessed! Luckily I had all of the ingredients (a first)
Can’t wait to try it! Will be eating this all week!!!
THANKS
Those blueberries are calling me out-so fresh and beautiful! I love the addition of coconut to this oatmeal recipe.
I can’t even stand it! It’s all so pretty. And I’m digging your new sexy cropping business.
In the summer, I often simply mix in blueberries to my pot of oats and finish cooking until they just begin to burst. A little sprinkled salt and drizzled maple syrup and sesame tahini drizzled on top, and it becomes one of my favorite go-to summer breakfasts. You’re right about blueberries really jazzing up the color! Yours is beautiful.
That looks ABSOLUTELY GORGEOUS! I love blueberries with oatmeal — especially steel cut oats!
This sounds delicious! I was wonder what I could substiture the coconut milk with? We are not fans of coconut around here.
Steel cut oats are my absolute favorite! Love this recipe.
This oatmeal looks incredible! I eat a bowl of oatmeal every morning….keeps me full for hours. I can’t wait to try this one!
These pictures draw me right into to. definitely my favorite colors! (and oatmeal and blueberries are among my favorite foods too!)
Wow, does this look tasty! I love oatmeal but mine never looks as pretty. I’m picking up some blue berries!
I was just going to say that the color was unreal! I LOVE brightly colored foods – reds, purples, greens, it makes it so much more fun to eat!
I’m swooning, for reals. This looks amazing!
This is such a beautiful breakfast! Cheerful and sunny and healthy, but special enough to feel like a real treat. Thanks for the inspiration!
Catherine @ The Spring (in Brisbane, Australia)
http://www.thespringblog.com/
This looks amazing, I love steel cut oats. Gorgeous photos Marla (as always!). Love the one of the bowl of blueberries.
oh this is gorgeous Marla!!……..now I need a bowl of oatmeal to go with all the berries I bought yesterday!
I’m always looking for new ways to jazz up oatmeal.
what a great recipe, Marla! I love the use of both almond and coconut milk(our household beverage staples). I am sure this tastes almost as good as it looks!
Beautiful photos! A great way to change up morning oatmeal!
Love steel cut oats and your baked blueberry coconut version has me craving some now!
Thanks for the link love for my Slow Cooker Apple Cinnamon Oats. Now you’ve inspired me to try baked oatmeal. Your photos and recipes are, as always, irresistible. That berry color is yummy eye candy. Awesome post!
“Print”! That looks delicious – I cannot wait to try it!
Another show stopper…your pics are amazing! Blueberry season will be here in FL before we know it…we have a few plants in the front yard that should give an decent crop this year…this will be a perfect way to use them!! Won’t be able to stop myself from trying it before then though
Love this breakfast!
Mmmmmmm! This looks delicious! Love the colors and flavors!! I’m trying to pin this to pinterest but it’s having glitches! Ugh!
xx
Katie
De-licious! I love oatmeal, I love baked oatmeal, I love blueberries–MY kind of breakfast!
What a beautiful and healthy breakfast!!!! I love blueberries, such delicious little powerhouses of nutrition. I really need to kick up my breakfasts this year. I’m a woman of routine and I have toast every day, but after seeing your blueberry oatmeal I’m inspired.
gotta love blueberries – so good for the brain.
My mouth is watering! I can’t wait for breakfast tomorrow! YUUMMM! xo, Andrea
yummy! it’s like dessert for breakfast but healthy!
The color of this oatmeal is unreal! Oatmeal is my favorite breakfast and I especially love a baked oatmeal. Your recipe looks incredible.
gorgeous! i love to cook my oatmeal over the stove. my favorite additions are pumpkin, pb, cinnamon, nutmeg and a pinch of cloves. sometimes i leave the pb out and add maple syrup. mmmm!
SO beautiful!
That purple is stunning. As are your photos, as usual!
Thanks Marina! Isn’t that purple just crazy. Think I need to cook purple foods more often
Too funny, this has been my exact b-fast for the past week! It’s such a great way to start the day and so incredibly filling yet it feels kinda “dessert-y”
I am all about the dessert-y aspect too! But thankfully these oats make me feel great & not all sugared up!
I’m kind of glad you couldn’t stop taking pictures! They’re just gorgeous Marla!
Jen, I am glad you can understand my obsession! Thanks
This looks delicious. I am wondering if by coconut milk you mean the thick and creamy one in a can or the thinner coconut milk in a carton that is refrigerated that you might drink or pour over your cereal?
Emily, I used the unsweetened, light one in the can. I bet the other would work well too though. Great question!
Love it! Linked to this recipe in my new oatmeal post today.
Looooove this Marla. So much!
And yes those blueberries are def supermodels, so photogenic!
oh I just love blueberries and this looks delicious! Beautiful photos Marla!
I’m 1.5 hours in and mine is still super runny…. any reason this might happen?
(But it smells so good!!!)
Hi Cath, your oats should be done. While in the oven they will still have some jiggle. Even when it is done cooking. I suggest you take it out and let it cool & firm up outside the oven. Let me know if this works for you. When you store it in the fridge it will firm up even more
I just came home with a pound of blueberries. No need to wonder what to do with them. This post is very inspirational (and beautiful!)
Yum, thanks for sharing! I love Coach’s oats – can’t wait to try it. Love it when someone else besides me likes to eat a healthy breakfast.
This is such a great idea! I’m going to definitely make this.
I just made a pot of steelcut oats. I added to my bowl, the cooked oats, coconut milk lite, rice milk, little stevia and some pineapple with a little juice, and a rounded teaspoon of ground flax seed with cinnamon, delicious!
This looks yummy but I have a thing about baking powder…I can taste it in recipes so I try to avoid cooking with it if possible. Is it really necessary to include the baking powder in this recipe?
What an amazing colour! I am really liking the idea of blueberry steel cut oats!
I love the use of coconut and almond milk together in this. So gorgeous with the blueberries.
I don’t have Stevia drops. How much of the powdered stevia can I use as a replacement? I just started using stevia to sweeten things like my coffee. I have zero baking experience with it.
Hi Shawna. Great question. Since I don’t know what stevia you have & they all vary widely I suggest you just put in a small amount and get to know the brand you have. You can easily adjust the sweetness per person when serving. Which powder are you using?
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