Best Blueberry Sauce Topping Recipes

Blueberry Sauce / Topping image

Provided by Rita1652

Categories Sauces

Time 8m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups fresh blueberries, washing
1 tablespoon cornstarch
1/4 cup sugar
1 lemon, juice and zest of
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
1/4 cup Grand Marnier or 1/4 cup orange juice

Steps:

Place all but the Grand Marnier in a small pot and stir to blend cook for 4 minutes at which point will be thick. Add the Grand Marnier stir and cool.

Nutrition Facts : Calories 50.3, Fat 0.1, Sodium 0.5, Carbohydrate 13, Fiber 0.9, Sugar 10, Protein 0.3

Oatmeal with Blueberry Sauce and Crumble Topping image

Provided by Jackie Rothong

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 25

1/2 cup all-purpose flour
1/4 cup almond flour
1/4 cup roasted cashews, chopped
1/4 cup pecans, chopped
1/4 cup sliced almonds
3/4 cup unsweetened coconut flakes
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
6 tablespoons coconut oil
2 tablespoons cold unsalted butter
1 cup canned full-fat coconut milk, unsweetened
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 tablespoon coconut oil
1 cup steel-cut oats
2 tablespoons chia seeds
2 pints blueberries
1 orange, zest strip and juiced
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Steps:

For the sweet crumble: Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper.
Combine the all-purpose flour, almond flour, cashews, pecans, almonds, coconut flakes, brown sugar, cinnamon, ginger and salt in a large bowl. Using your fingers, add in the coconut oil and butter. Mix until a coarse crumb forms and the mixture holds together. Put the mixture on the prepared half sheet pan and bake until golden and crisp, 20 minutes. Remove from the oven and let cool.
For the oatmeal: Bring 3 cups water, the coconut milk, brown sugar, cinnamon, nutmeg and salt to a boil in a medium saucepan over high heat.
Meanwhile, heat the coconut oil in a second medium saucepan over medium-high heat. Once glistening, add the oats and cook until toasted, about 2 minutes. Slowly pour in the water-and-coconut-milk mixture and bring the mixture to a boil, then lower to a simmer over medium heat and cook until cooked through, about 20 minutes. Stir in the chia seeds 1 minute before serving.
For the blueberry sauce: Put the blueberries, orange zest strip, orange juice, brown sugar, 2 tablespoons water, cinnamon and salt in a third medium saucepan over medium heat. Cover and cook until the blueberries breakdown, about 10 minutes.
To serve: Place a ladleful of oatmeal into a bowl, top with warm blueberry sauce and sweet crumble.