1 cup water
1/4 teaspoon salt
1 14-ounce can unsweetened low-fat coconut milk
2 to 4 tablespoons honey or agave nectar (to taste)
1 teaspoon vanilla extract
1 cup quick-cooking steel-cut oats (Don’t need quick-cooking for crock-pot preparation)
1 cup blueberries (6 ounces)
1. Combine the water, salt, coconut milk, honey or agave nectar and vanilla in a large (3-quart) saucepan and bring to a boil. Stir in the oatmeal and bring back to a boil, stirring. Reduce the heat to low, cover and simmer 5 minutes, stirring occasionally. Stir in half the blueberries, cover, and cook another 5 minutes, until the oats are cooked and the mixture is creamy.
2. Stir in remaining blueberries. Turn off the heat, return the lid and let sit for 5 to 10 minutes. Serve right away, or spoon into serving dishes and cool in the refrigerator.
Yield: 6 servings.
Advance preparation: You can make this several hours ahead by combining all ingredients, except blueberries into a crockpot and setting on low heat. Let cook overnight 8-9 hours. Add blueberries before serving.
Nutritional information per serving: 184 calories; 5 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 30 grams carbohydrates; 6 grams dietary fiber; 123 milligrams sodium (does not include salt to taste); 4 grams protein