Coconut Oatmeal with Blueberry Compote is the perfect recipe for those who are maintaining a vegan, dairy-free or egg-free diet. Our guests love this easy dish and I typically serve it with bacon or sausage or a spiced vegan sausage which I sprinkle with brown sugar while frying.

For the Oatmeal:

• 1 1/2 cups steel-cut (Irish) Oatmeal

• 1 can coconut milk

• 2 cups water

• 1/3 cup brown sugar

• 1`/8 teaspoon salt

For the Blueberry Compote

• 6 ounces fresh blueberries

• 1/4 cup honey

In a large saucepan add the water, coconut milk, brown sugar, salt and oatmeal. Bring to a boil, reduce heat and simmer for 20 minutes stirring constantly. Refrigerate overnight. Lightly coat a frying pan with Pam or other oil. Press refrigerated oatmeal into a small ramekin (size and shape is up to you. Loosen the oatmeal from the ramekin with a knife and drop into the hot pan. Turn the heat down and sear the oatmeal until toasty and brown on the outside and hot in the inside.

For the blueberry compote - Bring the honey and blueberries to a simmer in a small saucepan. simmer for a few minute until bubbly and the honey melts in the sauce.

Top the oatmeal with the blueberries and serve while hot.

If you’d rather, I’d be happy to make this dish for you on your next trip to the Black Hills! We’d love to host you on your next stop in Deadwood!