It had been way too long since my last visit to the bag of Bob's Red Mill Gluten-Free Steel Cut Oats in my cupboard, but it's August and a steaming bowl of hot cereal wasn't in the cards, so I took a different route. My cravings and pantry inventory conspired to make the perfect breakfast parfait.
If soaked overnight, bullet-hard steel cut oats soften perfectly. Since the refrigerator still had a huge haul from blueberry picking last week, I decided to puree a batch and simmer it down to a reduction. In went the oats and some shredded coconut to soak overnight. In the morning, I added goat milk yogurt. (When I say I'm dairy-free it's the cow products I lay off of. Sheep and goat products agree with me just fine, but I only eat them about twice a week). The result was a fabulous breakfast loaded with flavor, complex carbs, fiber, and vitamins...plus a little calcium and protein. Perfect before a workout. And may I say...Thank GOD for Bob's Red Mill. Their gluten-free products are reasonably priced and fantastic!
Blueberry Breakfast Parfait
2 cups fresh or frozen blueberries
1/4 cup Bob's Red Mill Gluten-Free Steel Cut Oats
1/4 cup Bob's Red Mill Flaked Unsweetened Coconut
1/2 cup goat's milk yogurt
Puree blueberries in a food processor until berries are liquidy but still a little chunky. Place in a saucepan and simmer on low heat uncovered for 30 minutes, stirring occasionally. The berries should be liquidy but with a little thickness. Turn off heat and add oatmeal and coconut, stirring thoroughly. Cover and let sit overnight. In the morning add goat yogurt and stir until blended. Serve immediately.
Note - Sweetening with a tablespoon of agave is optional, I like tasting the fruit and coconut unobstructed so I left if out.
Bob's Red Mill - His gluten-free products are usually in the picture on the mornings I don't have eggs
The perfect breakfast parfait - served with a side of Inspiration