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    Home » Recipes » Breakfast

    Coconut Blueberry Paleo Oatmeal

    Modified: Sep 22, 2022 • Published: Feb 9, 2015 by Dr. Erin Carter • This post may contain affiliate links • 17 Comments

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    A bowl of paleo oatmeal topped with fresh blueberries and a spoon beside it.

    I decided to make a paleo oatmeal version with blueberries. Because who doesn't love blueberries? They are one of my favourite fruits. Plus they are filled with antioxidants and vitamins and have many health benefits. Everything from better memory and eyesight to positive cardiovascular effects.

    Plus they taste delicious. Which is obviously the most important thing about them.

    And the combination of bananas and coconut in this grain free oatmeal really pairs well with the blueberries. In my humble opinion. Plus there is some grass fed gelatin thrown in there for a little protein. And we all know that gelatin is a superfood right? (If not you should read this post to find out why). If you aren't eating this stuff regularly I highly recommend that you do! Your body will thank you.

    A bowl of paleo oatmeal topped with fresh blueberries and a spoon beside it.
     

    Happy eating everyone!

    Recipe

    Coconut Blueberry Paleo Oatmeal

    This coconut blueberry paleo oatmeal recipe is such a delicious grain free oatmeal. Perfectly sweet, and really healthy this may become your new favourite breakfast.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 2 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 2
    Calories: 1347kcal
    Author: Dr. Erin Carter

    Ingredients

    • 1 cup full fat coconut milk
    • 2 ripe bananas, broken into pieces medium-large size
    • 1/4 cup coconut butter or coconut manna
    • 1 teaspoon vanilla extract omit for AIP and Whole 30
    • 1 pinch sea salt
    • 1 tablespoon collagen
    • 1 cup fresh blueberries
    • 1 1/4 - 1 1/2 cups finely shredded coconut depends how thick you like your oatmeal

    Instructions

    • Place a medium pot on the stove on medium heat.
    • Add the coconut milk, bananas, coconut butter, vanilla extract and sea salt to the pot and bring the ingredients to a boil.
    • Turn down the heat and simmer for ~10 minutes, stirring every couple minutes to break up the banana pieces.
    • Add the collagen and stir well to dissolve.
    • Add the blueberries and cook for another 2-3 minutes.
    • Remove from heat and add the shredded coconut until it reaches your desired thickness. 
    •  Let sit for approximately 5 minutes to allow the coconut to soften. 
    • Serve and enjoy! 

    Notes

    1. Store this oatmeal in the fridge in an air tight container for up to 7 days. 
    2. Feel free to double or triple this recipe if you are serving a crowd. 
    3. Nutritional values are an estimate and will vary depending on the exact ingredients you use. 

    Nutrition

    Calories: 1347kcal | Carbohydrates: 76g | Protein: 17g | Fat: 117g | Saturated Fat: 98g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 99mg | Potassium: 1425mg | Fiber: 29g | Sugar: 33g | Vitamin A: 115IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 9mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Alex Bravo

      May 07, 2020 at 3:39 pm

      Hi! I have two questions for you...I really want to like this recipe, it really has that thick oatmeal consistency and I love that it's Whole30, but I HATE ripe bananas :(. I normally eat them when they still have some green, so every time I make this its just always too sweet for me and I can't stomach it. Question 1: Could you make this with the bananas not fully ripe? Or will the cooking process just sweeten them up anyway? Question 2: I have not added the gelatin when I make this and the shredded coconut always has a slight gritty texture to it, even when I let it sit and soften up. Is this because I don't use the gelatin, or does to shredded coconut always have that texture regardless? Like I said, there are so many things about this that I want to like. If I could tweak this just a bit, I will be eating this all the time! Would love your insight! Thanks - Alex.

      Reply
      • Erin Carter

        May 07, 2020 at 5:26 pm

        Hey Alex! Thanks for the questions! I have never tried the recipe with unripe bananas so I am not sure if it would work or not. If you try it let us know! And I don't find the texture to be gritty so I am not sure if that is because of the collagen or just the brand of shredded coconut used? That could also have an effect. Could be either!

        Reply
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    Hi everyone!

    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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