Blueberry Porridge with Toasted Coconut Flakes

blueberryporridgeSometimes, I wish I could just sing to you about these dishes. But no one really wants that, trust me. I’ll just tell you about it without musical accompaniment.

This is some of the best oatmeal I’ve had in a while. I thought the slow cooker banana bread oatmeal from a few weeks back had clinched first place. Then, I had this porridge and I adjusted my power rankings.

There’s a lot going on in this bowl but it works to its favor. I love the flavor and texture combination: toasted coconut, tart, juicy blueberries, sweet bananas and a little crunchy granola to top things off. What’s not to like?

This dish is perfect for a cold winter morning when you wake up with icy toes and you don’t want to get out of bed. It will warm you and also remind you of a tropical paradise where no one’s toes are cold.

Here’s a beach-inspired theme song (In-N-Out gets a cameo).

Blueberry Porridge with Toasted Coconut Flakes (slightly adapted from Rebel Recipes)


1/2 cup old fashioned rolled oats
1/2 cup blueberries
1 cup milk of choice (I used almond milk)
1 tsp maple syrup
Chia seeds
Granola (I used vanilla maple)
Toasted coconut flakes


Add the oats, blueberries, milk and maple syrup to a saucepan, and bring the mixture to a boil. Reduce the heat to medium low and cook your oats for about 5 minutes, or until they are nice and creamy.

Add more milk if you like them a little looser and more maple syrup if want it sweeter.

Top with bananas, chia seeds, granola and toasted coconut flakes and enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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