Oatmeal With Blueberries and Coconut

This is a tasty variation on oatmeal, using coconut milk in place of half of the usual milk or water. This was written using the measurements for McCann's Quick-Cooking Oats. If you use other brands, you may need to use a different proportion of oats to liquid - The key is to follow the directions on the package for 2 servings, replacing half of the liquid with coconut milk. If you are gluten intolerant, you will need to use gluten-free oats (available from GlutenFreeOats.com or Cream Hill Estates).

• Ready In: 7 mins
• Serves: 2

Ingredients

• 1  cup quick-cooking oats
• 1  cup cold water
• 1  cup light coconut milk
• 1⁄4 cup  finely shredded unsweetened coconut
• 1⁄4 cup fresh blueberries or 1⁄4 cup frozen blueberries

Directions

1. Mix cold water and coconut milk in a saucepan.
2. Add oatmeal.
3. Turn heat to medium.
4. Boil and stir for 3-5 minutes.
5. Add blueberries and shredded coconut, allow to sit for one minute.
6. Stir, and serve.
7. If you prefer to sweeten it, add maple syrup, jam or honey before serving.