To Die For Breakfast: Coconut Blueberry Oatmeal with Chia Seeds

Today I’m feeling inspired by my friend Jennifer Schell’s cookbook, “The Butcher, The Baker The Wine & Cheese Maker”. She’s featured dozens of recipes from culinary experts in the Okanagan and shared the stories behind their food. I can’t wait for BC wine country getaways this summer! Visits to the restaurants and wineries of these chefs and vintners will be a must. Also really excited to try recipes from her beautiful book. The Quinoa Crusted Falafel Mignon sounds right up my alley.

In the spirit of cooking with local ingredients, here’s today’s BC blueberry oatmeal recipe.


1/3 c. frozen BC blueberries
1/2 c. BC blueberry coconut puree (in a food processor I blended 1/4 c. blubes with a big splash of light coconut milk)
2 tbsp. almonds
2 tsp. chia seeds
1 tsp. cacao nibs
1 tbsp. pumpkin seeds
1 dollop coconut chia pudding (my absolute favourite healthy dessert)
Splash almond or light coconut milk

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