Blueberry Coconut Oats

By Peachy Palate

This delicious bowl of blueberry coconut oats will brighten up any winter’s morning! This plant based breakfast is ready in just 10/15 minutes and this recipe really creates the most creamy and delicious porridge. The combination of blueberry and coconut flavour, with the special addition of peanut butter, will really get your taste buds tingling.

If you prefer you can leave the oats in the fridge overnight as there’s nothing better than waking up and grabbing a ready-to-eat and nutritious breakfast!

Preparation Time – 5 minutes

Cooking Time – 5 – 10 minutes

Servings – 1

Ingredients

• 50g rolled oats
• 1 tbsp Linwoods Milled Flaxseed 
• 2 tsp maple syrup
• 1 tsp freeze dried blueberry powder (optional)
• 250ml coconut milk; from a carton not a can!
• ½ mug mixed frozen blueberries and blackberries
• 1 tbsp smooth peanut butter
• 2 tsp maple syrup
• Fresh blueberries, dairy free coconut yogurt, quinoa puffs and peanuts to serve

Directions

1. Add all ingredients except for the raspberries to a pot over a medium heat. Bring to the boil. Simmer and cook for 5 – 10 minutes; until they reach you desired consistency.
2. Stir in frozen blueberries and blackberries and allow to heat through for a couple of minutes and melt into the oats.
3. Serve topped with blueberries, dairy free coconut yogurt, peanut butter maple caramel, some peanuts and some popped quinoa for a little crunch.
4. Enjoy your delicious Blueberry Coconut Oats!