Coconut baked oatmeal with blueberry compote (vegan, gluten free)

Good Evening Beautiful Friends,

Have you ever been in the situation where you’ve eaten insanely clean all day, then 7pm arrives and suddenly you would eat your hair brush if  you thought it might possibly taste like a cookie? I tried sipping water, brushing my teeth, distracting myself with yoga, the list goes on, but running away wasn’t going to address the problem, it only made it worse. By the time my workout was finished, I was searching the fridge, freezer, cupboards, and everywhere in between for a cookie, chip, ice cream, ANYTHING. To the ladies out there, you know what’s it’s like when no matter how hard you try, when your special lady time rolls into town you go from wanting to eat salad to wanting everything sugar coated and deep fried. I love eating clean foods, but I am human. Mix mother nature with work stress, a headache, and exhaustion, and you have intense cravings that just won’t go away, and ignoring is just not an option.

I usually turn to fruit for my sugar cravings, and that often works, but tonight I needed to bring out the big guns to help satisfy my craving. That’s where tonight’s mini recipe comes into play. It’s super simple, easy, CLEAN, and best of all will satisfy your sweet tooth without cancelling out all of your hard work from the day!

The lighting doesn't do this dish justice...
The lighting doesn’t do this dish justice…

Coconut Oatmeal with blueberry compote, granola, and dried cranberries!

1/2 cup Bobs red mill Irish oats

1/4 cup oat flour

1/4 cup shredded unsweetened organic coconut

1 tsp ground flax

1/2 tsp coconut extract

1/4 tsp vanilla extract

1/2 tsp baking powder

pinch of salt

1 tbsp maple syrup

3/4-1  cup unsweetened almond milk.

Preheat oven to 375 degrees. Mix everything all together (I mixed everything in the little pan I baked the oatmeal in) and pour into a mini loaf pan. Bake for 35 minutes or until firm.

Once the oatmeal is finished, allow it to cool before assembling. In the meantime make your blueberry sauce.

1 cup blueberries (I used frozen)

1 tsp fresh squeezed lemon

2-4 tbsp water

Cook on medium heat for 10 minutes, then puree. I used an immersion blender, but a regular blender would also work. OR just leave the fruit whole and avoid having another dish to clean. I, however, have this weird thing with cooked fruit and finding the texture off putting–don’t ask.

To assemble, use half the oatmeal as a base (*I broke mine into small pieces), top with blue berry sauce, a handful of granola  preferably one that is all natural. I used Siren Bakery’s Maple Pecan granola, it’s incredible. Finish off with a small handful of dried cranberries or dried blueberries and voila a perfect and healthy way to end the day AND help with those sugar cravings. If you’re anything like me, the entire bowl was licked clean in a matter of minutes…


I hope you enjoy the recipe.

Namaste my beautiful friends.


One thought on “Coconut baked oatmeal with blueberry compote (vegan, gluten free)

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