I’ve reached the point in the year where my desire to be outdoors far outweighs my desire to cook, especially if that cooking involves heat of any kind.
I have my ways of coping, of course. I love nice shaved vegetable salads, and sometimes I count an Aperol spritz as part of a well-balanced dinner.
To start my days, however, I need something a little more substantial than cold brew (even if it’s really good cold brew, like these choices here). That’s where these blueberry coconut pie oats come in.
Related: The best 10-minute vegan breakfast starts with instant rice and canned coconut milk
The only cooking necessary? A quick 10 minute stovetop simmer that makes blueberries almost like a jammy pie filling. Do it while the sun is down, then wake up the next morning to a fresh, luxurious breakfast, ready on your schedule.
Recipe: Blueberry Coconut Pie Oatmeal
ten minutes, plus refrigeration
- 1 13.5 ounces whole coconut milk
- 1 cup rolled oats
- 1 cup fresh or frozen blueberries
- 2 tablespoons brown sugar, separated
- 1 teaspoon vanilla extract
- 2 teaspoons of cinnamon
- 4 tablespoons chopped pecans
- 2 tablespoons coconut cream, plus shredded coconut for garnish
- In a mixing bowl, add the whole coconut milk, rolled oats, 1 tbsp brown sugar, vanilla extract, cinnamon, and chopped pecans. Stir until well blended, then separate between two pint-sized mason jars.
- In a small saucepan, add the blueberries, the remaining brown sugar and enough water to cover the mixture. Bring to a boil, then reduce to low heat. Stir occasionally, until the berries take on a jam-like consistency, about 10 minutes.
- Once cooled, divide the jam mixture in half and spread it over the oats.
- Finally, top each mason jar with 1 tablespoon coconut cream and shredded coconut to taste.
- Let the oats cool overnight for at least 6 hours.
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