Blueberry Coconut Oatmeal

After a really hard crossfit workout, I need a filling warm meal that is fast.  I usually eat this in the car while driving rather quickly to school.  This is somewhat tropical because of the coconut, and could be taken to a total tropical experience by adding in dried, unsweetened pineapple or mango instead of the fresh blueberries.  Experiment with your fruit add-ins to get the perfect post-workout spoonful.

Blueberry Coconut Oatmeal

1/2 cup Quaker Old Fashioned Oats
1/2 cup fresh blueberries
1/4 cup Unsweetened flaked coconut
Several shakes of cinnamon
2/3 - 3/4 cup Unsweetened Almond Coconut Milk, or your dairy free
              beverage of choice

Combine all the ingredients in a large bowl and microwave for 2.5  to 3 minutes.  Depending on your brand and choice of liquid, you will need to play with the amount to get the consistency you like.  I prefer a chewy oatmeal that absorbs all the liquid - easier to eat in the car without making a mess all over myself.  Also, the blueberries will release some liquid, so changing the fruit you add will change the consistency.  For some crunch, sprinkle some chopped, toasted almonds after microwaving. 

Sour Cream Blueberry Cake

   So moist and tender!  The farmers' market is brimming with fresh blueberries this time of year, but this can easily be made with frozen blueberries.  Substitute raspberries or blackberries, or do a mix of all three - Triple Berry Sour Cream Cake.  I would not use strawberries as they can be watery.  This is a great do-ahead breakfast that allows overnight guests to serve themselves.

2 sticks butter, room temp
3 cups sugar
6 egg yolks
4 egg whites, beaten to stiff peaks
1 cup sour cream
2 tsp vanilla extract
1/2 tsp baking soda
3 cups flour
2 cups blueberries, raspberries, blackberries or in combination

Turn oven on to 350. Liberally grease ( I use Pam for Baking) a 10 cup bundt pan or tube pan.  In the bowl of a stand mixer, cream the butter.  Add the sugar, scraping down the sides.  Add the egg yolks one at a time, scraping down the sides.  In a bowl, combine the sour cream, vanilla and baking soda.  Add the sour cream mixture alternating with the flour mixture: flour, cream, flour, cream, flour.  The batter will be heavy and slightly grainy looking.  By hand, fold in the beaten egg whites in two additions.  The batter will be shiny and much lighter.  Gently fold in the berries.  Spoon mixture into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.  The top will get a "puffed crust" that is sooo hard not to nibble off while the cake cools.  Allow to cool in pan for an hour, then invert onto a wire rack to finish cooling.  Depending on how big you slice it, you can get up to 24 pieces.  My family gets about 16!