Oatmeal with Blueberry Sauce and Crumble Topping

Time saving tip! Switch it up and make overnight oats. Divide the toasted oats between 4 Mason jars. Heat the water-and-coconut-milk mixture until warm, then pour it evenly over the oats. Cover and refrigerate overnight. The next morning, open the jar and top with the blueberry sauce and sweet crumble!
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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Ingredients

Sweet Crumble:

1/2 cup all-purpose flour

1/4 cup almond flour

1/4 cup roasted cashews, chopped

1/4 cup pecans, chopped

1/4 cup sliced almonds

3/4 cup unsweetened coconut flakes

1/2 cup light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

6 tablespoons coconut oil

2 tablespoons cold unsalted butter

Oatmeal:

1 cup canned full-fat coconut milk, unsweetened

2 tablespoons light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1 tablespoon coconut oil

1 cup steel-cut oats

2 tablespoons chia seeds

Blueberry Sauce:

2 pints blueberries

1 orange, zest strip and juiced

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Directions

  1. For the sweet crumble: Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.
  2. Combine the all-purpose flour, almond flour, cashews, pecans, almonds, coconut flakes, brown sugar, cinnamon, ginger and salt in a large bowl. Using your fingers, add in the coconut oil and butter. Mix until a coarse crumb forms and the mixture holds together. Put the mixture on the prepared half sheet pan and bake until golden and crisp, 20 minutes. Remove from the oven and let cool.
  3. For the oatmeal: Bring 3 cups water, the coconut milk, brown sugar, cinnamon, nutmeg and salt to a boil in a medium saucepan over high heat.
  4. Meanwhile, heat the coconut oil in a second medium saucepan over medium-high heat. Once glistening, add the oats and cook until toasted, about 2 minutes. Slowly pour in the water-and-coconut-milk mixture and bring the mixture to a boil, then lower to a simmer over medium heat and cook until cooked through, about 20 minutes. Stir in the chia seeds 1 minute before serving.
  5. For the blueberry sauce: Put the blueberries, orange zest strip, orange juice, brown sugar, 2 tablespoons water, cinnamon and salt in a third medium saucepan over medium heat. Cover and cook until the blueberries breakdown, about 10 minutes.
  6. To serve: Place a ladleful of oatmeal into a bowl, top with warm blueberry sauce and sweet crumble.
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