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+ servings

Golden Oats with Gingered Blueberry Sauce

Author -
Yields: 1 serving


  • 1/2 cup rolled oats
  • 1 pitted medjool date, chopped finely
  • 1/2 cup soy milk (or another non-dairy milk)
  • 1/2 cup water
  • 1 teaspoon ground flax seed
  • 1/4 teaspoon turmeric (or 1 teaspoon grated fresh turmeric)
  • pinch salt

Gingered Blueberry Sauce

  • 2 cups fresh or frozen blueberries
  • 1 tablespoon grated fresh ginger (more if you like)
  • 1/2 cup water (orange juice is nice, too!)


  • To make the sauce, add the sauce ingredients to a medium sized pot over medium high heat. When the blueberries start to pop and release their juices, reduce the heat to a simmer. Simmer, covered, for 10 minutes, then remove the sauce from heat. Allow it to sit and thicken up a bit for 10-15 minutes. You'll have about 1 1/2 cups sauce, and it will keep, covered, for up to 5 days in the fridge.
  • To make the oats, add the chopped date, water, salt, flax, and turmeric to a small saucepan. Bring to a boil. Lower the heat to a simmer. Simmer, covered, for 10 minutes, or until the oats are creamy, stirring a few times and added an extra splash of water or milk as needed. Serve the oats with a half cup of the blueberry sauce.