There was a magic moment for me about 4 years ago. It was the moment when I discovered my yogurt topping soul mate. I used to go to one of the ten million yogurt places located within each square mile of LA and be at a loss as to which toppings to choose. Do I go with healthier, with fruit? Or sweeter, with chocolate? Do I want a crunch? Is Fruity Pebbles going to be a tragic decision? (yes)
And then, a friend told me to try the following together: blueberries, coconut and almonds, and a beautiful friendship was born. The sweetness from the blueberries, the crunch of the almonds and the mild coconut flavor comes together in a most serendipitous way. And since none of these ingredients are offensively sugary, there’s pretty much never a time when I feel bad about piling them on. I had a love at first site experience those 4 years ago in a little yogurt shop in Burbank, and we have enjoyed a very happy life together since.
I feel like this is the moving-in stage for us, as I am now taking this combination and moving it into other foods. This oatmeal is first, but I would expect to see blueberry, almond and coconut smoothies, granola bars and whatever else I can get to work. I think you should give them a try to. Or, at least make some baked oatmeal with your own soul mate ingredients. Everyone should have the right to choose the one they love
Baked Coconut, Blueberry and Almond Oatmeal
This recipe yields an oatmeal that is not overly sweet. If you prefer a sweeter breakfast, either bump up the brown sugar to 1/2 cup, or, you can simply serve maple syrup along side.
2 cups oats
1/2 cup coconut
1/2 cup sliced almonds
1/3 cup brown sugar
1/2 teaspoon cinnamon
2 cups milk
1 large egg
2 teaspoons vanilla extract
1 cup blueberries, frozen or fresh
Preheat the oven to 375 degrees F.
In a large bowl, mix together the oats, coconut, almonds, sugar and cinnamon, reserving a tablespoon each of the coconut and almonds. In a separate smaller bowl, whisk together the milk, egg and vanilla, and then stir into the dried ingredients until combined.
In a greased medium-sized baking pan, lay out half of the blueberries and then pour the oatmeal mixture over top. Sprinkle the top with the remaining blueberries, coconut and almonds. Bake for 30-45 minutes, or until the oatmeal has set and begun to brown on top.