Coconoats 2

Just over four years ago, I tried coconut milk as the base fluid for the oatmeal. It didn’t go well, even with chocolate helper. This time I thought I’d try it with blueberries, since it’s blueberry season at Follow The Harvest. Keep in mind that this isn’t the coconut water from the immature nut, it’s the organic coconut flesh, ground and processed, with added organic sugar.

Setup: 1/3 cup of stone ground rolled oats, one cup of coconut milk, half a cup of blueberries, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the blueberries at the start, and the potatoes at the end.

Results: Keep in mind that the manufacturer is trying to create a milk substitute that doesn’t involve methane farts. They succeeded, and the oatmeal tastes like oatmeal made with regular milk, except that it didn’t want to scald. Additional sweetener was necessary, as was a couple tablespoons of organic non-dairy creamer (I prefer Italian Cream flavor). It was alright, if you’re a normal.

Rating: ***

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