Blueberry Coconut Oatmeal with Nut Mylk Pulp
Don’t know what to do with your nut mylk pulp? This is it! Chuck it in your oats and it will lighten the flavour, thin out the texture and cut through any glugginess that might have been there. Usually I cook my oats so they are nice and thick and I add cold milk to do this because I like the contrast in temperature, but when you add the nut pulp no need for milk!
I use my rice cooker on the porridge setting for this recipe because my attention span is often too short to stir steel cut oats in a pot. This way, it’s a set and forget with a keep warm setting to have my back!
Makes 4 Serves
Cook Time - 1hr
Equipment - Rice cooker/pot
Ingredients
*just under 1 cup steel cut oats (go for organic oats if you possibly can). I use the rice cooker cup which is just smaller than the regular 250mls
½ tsp Salt I like fine Himalayan salt but any works
1L Water or up to the ½ porridge line
2 cups Blueberries I use frozen because they’re cheaper!
~ I cup Nut Mylk Pulp
4 tbsp Toasted Coconut Flakes I prefer the toasted and salted ones but any coconut will taste good!
Method
Combine oats, salt and water in rice cooker (or pot)
Cook on porridge setting for 1h
Stirthrough blueberries and nut mylk pulp
Serve topped with toasted coconut flakes
Enjoy!
Tips
Tips - if you don’t have a rice cooker obviously you can just use a pot and keep stirring!
Variations - any berries/fruit will taste great in this recipe, my fave is blueberry or raspberry
Serving suggestions - top with almond butter/PB instead of coconut
Store refrigerate in airtight container for up to 4 days or this also freezes well
Nutrition
This is only approximate because the nut mylk pulp is hard to calculate!
