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This easy recipe for creamy coconut & blueberry oatmeal is the perfect fall breakfast that'll leave you feeling nourished all morning. Gluten free & vegan!

Creamy Coconut & Blueberry Oatmeal - Vegan & GF

Course Breakfast
Cuisine American
Keyword blueberries, breakfast, gluten free, oatmeal, plant based, raw vegan, sunflower butter
Cook Time 12 minutes
Servings 2


Blueberry Oatmeal Base

  • 2 cups Organic Coconut Milk
  • 1 cup Gluten Free Rolled Oats
  • 1 TSP Cinnamon
  • 1 TBSP Ground Flaxseed
  • 1 TBSP Chia Seeds
  • 2 TBSP Pure Maple Syrup
  • 3/4 cup Frozen or Fresh Blueberries

Oatmeal Toppings

  • Baked Coconut Flakes
  • Sunflower Seeds
  • Dastony Sunflower Butter


  1. Add the coconut milk to a small sauce pan on the stove, on high heat.

  2. Add in the rolled oats & bring to a boil.

  3. Once the oatmeal has reached a boil, stir well, & turn stove top down to medium heat.

  4. While continuously stirring the oats over medium heat, add in the cinnamon, flax seed, chia seeds, & frozen blueberries.

  5. Once the oatmeal mixture begins to thicken up a bit, add in the maple syrup.

  6. Turn heat down to low & continue to stir frequently until you reach your desired thickness.

  7. Serve immediately or store in the fridge for later.

  8. Feel free to enjoy this blueberry oatmeal on its own or add desired toppings!

Recipe Notes