Blueberry Breakfast Polenta with Toasted Coconut

Blueberries, sweet corn and toasted coconut. Some may think it's an odd combination, but I am here to assure you that it is an absolute divine marriage of flavors and texture. I'd never had polenta for breakfast and I thought it was about time. It's kind of like oatmeal for breakfast but the polenta is a finer texture of course and maybe a bit sweeter. It's fun to try new things! So, if you're bored of oatmeal try this breakfast instead and think outside the oatmeal box. When I first ditched cow's milk a couple years ago, I tried Silk's coconut milk. It was watery and bland to say the least and it made me very sad. I forgot about coconut milk and moved onto almond milk. Later down the road, of course, I began to make my own almond milk! If you want to learn how and all the lessons I found out the hard way, check out my post here.

Well, I recently decided to give Silk's coconut milk a go again. It had "Great New Taste!" slapped across the front of the carton so obvs I had to see what was up. I can't be passing that up! Boy am I glad I didn't...it was delicious! Their new coconut milk is creamy and thick, silky and very coconutty.

I don't want to know what kind of coconut-flavor additives they put in there to get it that way, because I am sure that their original coconut milk was probably more akin to the coconut milk that'd one would actually get from a real, legit, hairy coconut. Out of curiosity I looked at the ingredients and they are, " Coconutmilk (Filtered Water, Coconut Cream), Cane Sugar, Natural Flavor, Carrageenan, Yam Flour." Apparently coconut milk is one word? I don't know...is that right?? Anyways, nothing seemed to crazy. Carrageenan isn't that great, but it's pretty unavoidable if you're buying carton non-dairy milk of any type.

Regardless of how they do it...what I know is that I love the new wonderfully coconutty flavor! So, of course, it was the perfect milk to go along with this breakfast polenta. The toasted coconut chips give a wonderful and toasty crunch. The sweet corn kernels are delightful bursts of texture and the show-stealer of this dish is of course the wild blueberries!

Wild blueberries and store-bought blueberries are two entirely different creatures. If you can get your hands on some wild ones, I think you'll find that they're delightfully tart and bursting with flavor, as opposed to their lackluster cousins at the store. They're smaller as well much less watery. Here, I used my wild, frozen berries and just popped them into the bowl! No need to thaw them out or anything like that. They're perfect as is. Oh wonders of the universe, take my back to Saturday please!

Blueberry Breakfast Polenta with Toasted Coconut

Inspired by the wonderful The Whinery

Serves 4

• 1 cup coconut chips, toasted
• 4 cups of coconut milk (and a little extra for serving), I use Silk's Original Coconut Milk
• 1 cup dry polenta
• 1 cup sweet corn kernels
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 tsp. cardamom
• 1/8 tsp. ground cloves
• 1/4 tsp. vanilla extract
• 2 Tbsp. maple syrup
• 1 cup blueberries, I used wild frozen

To toast the coconut chips, if already not toasted, bake at 300 F on a clean cookie baking sheet for about 15 minutes. The coconut should be in "chip" style as opposed to "flakes". Below are coconut "chips".

In a medium saucepan bring 3 1/2 cups of coconut milk to a  boil. Add the dry polenta and whisk continually for about 5 minutes, until it's very thick.

Add the remaining 1/2 cup of coconut milk as well as the sweet corn kernels. Whisk well to combine and then remove from heat.

Add the remaining ingredients excluding the coconut chips and the blueberries and stir well to combine.

Garnish each bowl with a quarter of the coconut chips and the blueberries.

Pour however much milk you'd like over the polenta and serve warm.

Bobby enjoyed his warm breakfast of peanut butter and puppy chow!

A wonderful and warm breakfast for a rainy, late summer Saturday.

Blueberry Breakfast Polenta with Toasted Coconut

Recipe Type: Breakfast

Author: Katie - Produce On Parade

Serves: 4

Toasted coconut chips give a wonderful and toasty crunch, the sweet corn kernels are delightful bursts of texture and the show-stealer of this dish is of course the wild blueberries!

Ingredients

• 1 cup coconut chips, toasted
• 4 cups of coconut milk (and a little extra for serving), I use Silk's Original Coconut Milk
• 1 cup dry polenta
• 1 cup sweet corn kernels
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 tsp. cardamom
• 1/8 tsp. ground cloves
• 1/4 tsp. vanilla extract
• 2 Tbsp. maple syrup
• 1 cup blueberries, I used wild frozen

Instructions

1. To toast the coconut chips, if already not toasted, bake at 300 F on a clean cookie baking sheet for about 15 minutes.
2. In a medium saucepan bring 3 1/2 cups of coconut milk to a boil. Add the dry polenta and whisk continually for about 5 minutes, until it's very thick.
3. Add the remaining 1/2 cup of coconut milk as well as the sweet corn kernels. Whisk well to combine and then remove from heat.
4. Add the remaining ingredients excluding the coconut chips and the blueberries and stir well to combine.
5. Garnish each bowl with a quarter of the coconut chips and the blueberries.
6. Pour however much milk you'd like over the polenta and serve warm.

3.2.1255

Strawberry & Rhubarb Pecan Oatmeal

Most days of my adult life (and probably of my child life, too) are spent craving sweets and all things sugar laden. I'd live off chocolate ice cream if I know it could adequately sustain human life. Yes, in a world without consequences of a poor diet, Oreo cookies would be an entire food group in my home (have you seen all the different types!?) and strawberry rhubarb crisp/crumble would be for breakfast every morning. I am talkin' about the 1 cup of sugar and 1 cup of brown sugar as well as an entire stick of butter type of crisp. Yes, the type of crisp that is so loaded with sugar and fat that it negates any health effects from the strawberries and rhubarb that it was supposed to star. Oh yes. I was yearning bad for some strawberry rhubarb crisp. But, alas, I decided I couldn't do that to my body or to Todd's (more to Todd's than my own). Don't get the wrong idea though, I'll never deny that I have an enormous sweet tooth. Or that I can't keep any candy or ice cream in the house because I will scarf it down it won't last more than two hours. I have no willpower. I don't deny it. So, I tell you there is a time and a place for desserts so horrific that they'll put you into a diabetic coma because you can ask for thirds.

This Strawberry & Rhubarb Hazelnut Oatmeal is delicious and satisfying. So much so, that it almost compares to such a dessert. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?

Strawberry & Rhubarb Hazelnut Oatmeal

Inspired by Skinny Taste

Makes 10 servings

• 2/3 cup toasted pecans (or nut of choice), chopped
• 2 flax eggs (2 Tbsp. ground flaxseed & 6 Tbsp. cold water)
• 2 medium bananas, sliced
• 2 packages (32 oz. total) of strawberries, hulled and quartered
• 2 large rhubarb stalks, chopped
• 2 Tbsp. cornstarch
• 2/3 cup agave nectar
• 2 cups uncooked quick oats
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 2 pinches of salt
• 1 1/4 cup soy milk (or milk of choice)
• juice from half a lemon (1/4 cup)
• 2 1/2 tsp. vanilla extract

Preheat the oven to 375 F. Chop the pecans and scatter them on a baking sheet, making sure they're in a single layer. Once the oven is up to temperature, toast the nuts for about 10 minutes or until fragrant. Careful not to scorch them, though! Set aside to cool when done. A note - Please use any nut you like or no nuts at all! Hazelnuts would also be wonderful, or almonds, too.

In a small dish, add the ground flax seed, followed by the water and whisk to combine. Set it aside in the fridge to gel. This should be a minimum of 15 minutes.

Spray a large 10 x 15 dish, (think lasagna dish) with nonstick cooking spray and arrange sliced bananas in a single layer. Like-a-day-so below.

In a large bowl, combine chopped strawberries and rhubarb, honey and cornstarch. Mix well with clean hands and arrange evenly over the bananas. Trust me, use your hands, it's easier. They really are the best kitchen utensils!

In a separate bowl, combine the oats, nuts, baking powder, cinnamon and salt.

In a medium bowl (another bowl!?) or 2 cup pyrex measuring cup (that's better), whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture. The milk will curdle. Do not let this scare you. You are a chef!

Add the milk mixture to the oat mixture. Combine well and arrange evenly over the strawberries and rhubarb.

Bake for about 40 minutes or until the edges begin to bubble and turn golden brown. I made Todd come and smell as I opened the oven. It smelled as I would image the Little House on The Prairie would smell. Wholesome, delicious and sweet. I've never even read those books. Don't ruin my image...

Oh sweet, delicious oatmeal. Serve for breakfast or dessert...or lunch or dinner, or just a snack. Anytime really, it's delicious anytime.

Strawberry & Rhubarb Pecan Oatmeal

Recipe Type: Breakfast

Author: Katie - Produce On Parade

This oatmeal is delicious and satisfying. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?

Ingredients

• 2/3 cup toasted pecans (or nut of choice), chopped
• 2 flax eggs (2 Tbsp. ground flaxseed & 6 Tbsp. cold water)
• 2 medium bananas, sliced
• 2 packages (32 oz. total) of strawberries, hulled and quartered
• 2 large rhubarb stalks, chopped
• 2 Tbsp. cornstarch
• 2/3 cup agave nectar
• 2 cups uncooked quick oats
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 2 pinches of salt
• 1 1/4 cup soy milk (or milk of choice)
• juice from half a lemon (1/4 cup)
• 2 1/2 tsp. vanilla extract

Instructions

1. Preheat oven to 375 F.
2. Chop pecans and arrange on baking sheet. Bake for 10 minute or until fragrant. In a small dish, mix flaxseed and water. Set aside in fridge for 15 minutes.
3. Spray a large 10 x 15 dish with nonstick cooking spray. Arrange sliced bananas in a single layer.
4. In a large bowl, combine strawberries, rhubarb, honey and cornstarch. Mix well and arrange evenly over the bananas.
5. In a separate bowl combine the oats, nuts, baking powder, cinnamon and salt.
6. In a medium bowl whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture.
7. Combine milk and oat mixture. Arrange evenly over the strawberries and rhubarb.
8. Bake for 40 minutes or until the edges begin to bubble and turn golden brown.

3.2.1249

Cinnamon Bananas On Maple Peanut Butter Toast

Sometimes I don't feel like cooking. I admit, it doesn't happen terribly often. Wednesday night, however, I felt this way. It was heightened by the fact that I was very tired and kind of stressing about packing and cleaning as we leave for Ohio today! And so, I turned to my trusty friend. Cinnamon Bananas On Maple Peanut Butter Toast is my go-to dinner when I just can't bring myself to cook anything. Although, this isn't entirely true as I did make Todd a vegan grilled cheese and avocado sandwich. Does making a fancy grilled cheese sandwich count as cooking? Erm, possibly not... Anyways, this is obviously very simple to make. This recipe, if you can call it that, it's more like a conglomerate of ingredients placed lovingly upon a piece of toast is a fantastic breakfast, a superb snack, and (how I consume it most often) a very quick and satisfying dinner. Yes, I truly do eat this for dinner. On average, probably at least three times every couple of weeks. Some of those instances I didn't have the time to cook, or I didn't want to cook and but usually it ends up that I was just craving Bananas On Maple Peanut Butter Toast!

Cinnamon Bananas On Maple Peanut Butter Toast

Inspired by Myself

Makes 1 open-face sandwich

• 1 piece of quality vegan bread, toasted
• slathering of peanut butter (or nut butter of choice)
• small amount of maple syrup (1 tsp.)
• 1/2 ripe banana, sliced in about 6 rounds
• sprinkling of chia seeds (1 tsp.)
• sprinkling of ground cinnamon (1/4 tsp.)
• dash of salt (optional)
• dash of sugar (optional)

Let me start out by asking for your forgiveness. Not a great way to start but really it's just that I never use any measurements when I make this toast. And I refuse to! You can't make me. This is my easy, quick, simple breakfast/dinner/snack, and gosh darnit you don't need no stinkin' measurements. Yet, I did try to estimate out of respect for crazy recipe followers who shutter at the words "small amount". I used to be one of these people. What the hell's a "small amount" anyways!?

Okay, on to the toast. Get yer most favorite piece of bread and toast it. BTW, I found the most amazing vegan bread, I am in love. Check it out in the picture below! While it's still warm, smear on an amount of peanut butter deemed you appropriate. Don't put on as much as you'd normally use for say a PB&J though. As the peanut butter warms it will become melty and if you put too much on it will just drip off. Same goes with the maple syrup, a little goes a long way on toast. You could use molasses too, if you like. In my pre-vegan days I used honey.

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Next, slice half a banana into about six round slices and arrange on the bread. Again, there isn't rocket science. You're the boss. I like bananas quite a bit and sometimes I make a fun puzzle on the bread to see if I can cover every square inch. This is not necessary and I can see how it may be counter-productive if you're short on time.

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Sprinkle chia seeds and cinnamon on top to your liking. I do the seeds first so they stick to the bananas and then the cinnamon. If you really like cinnamon so I tend to use a lot. Plus it's very high in antioxidants!

Sometimes if I'm feeling super fancy-like, I will add some salt or sugar. Add whatever else you want to it. It's your canvas. A delicious, filling canvas.

Ah, the perfect anytime snack.

Cinnamon Bananas On Maple Peanut Butter Toast

Recipe Type: Breakfast

Author: Katie - Produce On Parade

Serves: 1

A simple little open-face sandwich, great for breakfast, snacking or if you really don't want to cook dinner.

Ingredients

• 1 piece of quality vegan bread, toasted
• slathering of peanut butter (or nut butter of choice)
• small amount of maple syrup (1 tsp.)
• 1/2 ripe banana, sliced in about 6 rounds
• sprinkling of chia seeds (1 tsp.)
• sprinkling of ground cinnamon (1/4 tsp.)
• dash of salt (optional)
• dash of sugar (optional)

Instructions

1. Toast bread, smear on peanut butter and maple syrup.
2. Next, slice half a banana into about six round slices and arrange on the bread.
3. Sprinkle chia seeds and cinnamon on top to your liking. I do the seeds first so they stick to the bananas and then the cinnamon.

3.2.1249