Thursday, August 16, 2012

Morning Parfait: Blueberries, Steel Cut Oats, and Yogurt

As deep as my adoration of sunny side up eggs is, variety is the spice of life.  This morning, my pallate was calling for flavors and textures beyond that of creamy egg yolks and sauteed vegetables.  I love carbs in the morning and it's usually the fibrous, whole grain variety I go for, though I'm the first to admit that a stack of gluten-free pancakes with real syrup and butter is a beautiful thing. (More on that a.m. indulgence when the cold weather and fall foliage comes to my neighborhood).

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 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
Serves 1

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

1 comment:

  1. This sounds amazing Stacey. I'm always looking for alternates to eggies. :D