For the oatmeal

1 1/2 cups (260 grams) Oatmeal
1/2 teaspoon ground Ginger
1/2 teaspoon fine Sea Salt
1 teaspoon Baking Powder
4 cups unsweetened Vanilla Almond Milk
2 cups light unsweetened Coconut Milk
1 1/2 cups fresh Blueberries (frozen OK too)
1/4 cup unsweetened dried Blueberries
1/4 cup unsweetened Coconut Flake
your favorite natural sweetener to taste


For the blueberry sauce

2 cups fresh or frozen Blueberries


For the toppings (optional)

Toasted Nuts, Coconut Flake, Whipped Cream, extra dried and fresh Blueberries, Coconut Milk




Pre heat oven to 350 degrees F with the rack in the center. Lightly coat a 13x9x2" inch baking dish with cooking spray. Combine all ingredients in a large bowl adding blueberries and coconut last. Sweeten to taste (optional). Bake for about one hour. The oatmeal will appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature. Then put it in your refrigerator overnight for best results. It will thicken nicely in there.


Blueberry Sauce:

Heat the blueberries with a splash of water over medium high heat. When you hear them sizzle reduce heat to medium and cook for about 5 minutes until saucy. Mash the blueberries against the side of the pan with a spatula. Serve oatmeal with some almond or coconut milk and blueberry sauce.


NOTES: Cook this oatmeal the night before you plan on serving it so I has time to thicken in the refrigerator. Re-heat portions before serving.


Enjoy your meal!