I am convinced I have found the perfect breakfast food.
Actually, I thought I had found it a few months ago when I came across the great revelation that is Low Carb Coconut “Oatmeal.” I even came up with a cute pet name for it! Cocomeal. (It’s like oatmeal, but with “coco” instead of the “oat” part.) It was love as first site/bite, and I couldn’t get enough. In fact, I was savoring a bowl the other day, and yet another great revelation occurred to me.
How can I make this even better?
In all honesty, the first thing that came to mind was the Better N Peanut Butter giveaway. Back in my carb-hoarding days, one of my morning pleasures was to put eat OIAJ. Even after the wondrous cocomeal was introduced to me, I still hadn’t bothered to stick it in a nut butter jar. How sad.
So take my advice: PUT COCOMEAL IN A PEANUT BUTTER JAR. NOW. DO NOT WAIT THREE MONTHS.
Okay, so I can check low carb OIAJ off the bucket list. Now what? When you start making improvements to the actual cocomeal, as oppose to just the serving accoutrement, that’s when the real fun begins.
So alone and abandoned in my fridge was hit beautiful container of once fresh blueberries which were about to turn south. Shameful. I know. Can I try to redeem myself here?
When I was making cocomeal this morning, I was reaching in my fridge to get out the almond milk when said lonely blueberries assaulted me with their beauty. And that’s when I knew.
I excitedly rinsed them off and threw and exuberant 1/2 cup into the cocomeal. As I watched contentedly, something happened. Something bad. Something unpretty. (I would say ugly, but I dare not to use the u-word to describe cocomeal in any form.)
It. turned. grey. Grey. GREY! Ew. Just…ew. So I did the only thing a rational human being could do. I crushed the blueberries to death.
That may sound awful, but breaking the blueberries down really turned the cocomeal into this absolutely stunning purply blue shade. I adored it. My camera adored it. My mouth adored it.
But there is something wrong with this picture. Something could be improved. Pop quiz: What will you do when you make this at home?
Correct. You should serve it in a near-empty peanut butter jar.
You have learned well, Grasshopper.
Blueberry Stuffed Low Carb “Cocomeal”
Low carb oatmeal, but with coconut, stuffed with blueberries and a gorgeous blueberry hue. What more could you want? Nothing. Well, actually, you could put it in an almost empty nut butter jar. But other than that? Nothing.
Adapted from my Low Carb Coconut “Oatmeal”
Makes 1 serving
1/4 cup coconut (You can use reduced fat coconut for a lower fat version, like I did)
1/2 cup coconut milk, almond milk, or other milk of choice
1/2 cup water
1 teaspoon coconut flour
1/2 cup fresh blueberries
1 egg white (for a vegan option, omit the egg white and add two more teaspoons of coconut flour)
Place the coconut in a pot over medium high heat. Toast, stirring frequently, for a few minutes, or until slightly golden. Be careful, as the coconut burns easily. Once toast, add the milk and water to the coconut and stir to combine. Cover and bring to a boil. Once boiling, whisk in coconut flour and egg white and continue to cook until desired consistency is reached and the egg white is fully cooked. Add blueberries and cook, smooshing the blueberries so they release their gorgeous color, for a few minutes. Add more or less coconut flour depending on how thick you want it. Serve in nut butter jar, and top with more nut butter ‘cuz you’re cool like that.
I have cocomeal to nose dive into. Excuse me.