Blueberry Coconut Oatmeal Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup water1/4 teaspoon salt1 14-ounce can unsweetened low-fat coconut milk (nutritional info used regular coconut milk)2 to 4 tablespoons mild honey or agave nectar (to taste) (recipe used 5T honey)1 teaspoon vanilla extract1 cup quick-cooking steel-cut oats1/2 teaspoon rose water (available at Middle Eastern markets) (optional)1 cup fresh or frozen blueberries (6 ounces)
1 cup water
1/4 teaspoon salt
1 14-ounce can unsweetened low-fat coconut milk
2 to 4 tablespoons mild honey or agave nectar (to taste)
1 teaspoon vanilla extract
1 cup quick-cooking steel-cut oats
1/2 teaspoon rose water (available at Middle Eastern markets)
1 cup blueberries (6 ounces)
1. Combine the water, salt, coconut milk, honey or agave nectar and vanilla in a large (3-quart) saucepan and bring to a boil. Stir in the oatmeal and bring back to a boil, stirring. Reduce the heat to low, cover and simmer 5 minutes, stirring occasionally. Stir in half the blueberries, cover, and cook another 5 minutes, until the oats are cooked and the mixture is creamy.
2. Stir in the rose water and the remaining blueberries. Turn off the heat, return the lid and let sit for 5 to 10 minutes. Serve right away, or spoon into serving dishes and allow to cool in the refrigerator.
Note: If you want a looser, creamier pudding, increase the water by to 1 cup.
Yield: 6 servings.
Advance preparation: You can make this several hours ahead through Step 1. Add more water or coconut milk if the mixture is stiff, then reheat and proceed with Step 2.
Serving Size: ~2/3 - 3/4c
Number of Servings: 6
Recipe submitted by SparkPeople user BRONHI.
1/4 teaspoon salt
1 14-ounce can unsweetened low-fat coconut milk
2 to 4 tablespoons mild honey or agave nectar (to taste)
1 teaspoon vanilla extract
1 cup quick-cooking steel-cut oats
1/2 teaspoon rose water (available at Middle Eastern markets)
1 cup blueberries (6 ounces)
1. Combine the water, salt, coconut milk, honey or agave nectar and vanilla in a large (3-quart) saucepan and bring to a boil. Stir in the oatmeal and bring back to a boil, stirring. Reduce the heat to low, cover and simmer 5 minutes, stirring occasionally. Stir in half the blueberries, cover, and cook another 5 minutes, until the oats are cooked and the mixture is creamy.
2. Stir in the rose water and the remaining blueberries. Turn off the heat, return the lid and let sit for 5 to 10 minutes. Serve right away, or spoon into serving dishes and allow to cool in the refrigerator.
Note: If you want a looser, creamier pudding, increase the water by to 1 cup.
Yield: 6 servings.
Advance preparation: You can make this several hours ahead through Step 1. Add more water or coconut milk if the mixture is stiff, then reheat and proceed with Step 2.
Serving Size: ~2/3 - 3/4c
Number of Servings: 6
Recipe submitted by SparkPeople user BRONHI.
Nutritional Info Amount Per Serving
- Calories: 246.4
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 113.9 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 2.1 g
- Protein: 2.9 g
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