Golden Oats with Gingered Blueberry Sauce
August 6, 2019

Golden Oats with Gingered Blueberry Sauce | The Full Helping

It’s usually the case that, when I finish up a period of being especially busy or distracted, I can’t wait to get back into the kitchen. Not so with the end of my DI. Maybe I’m still bouncing back, maybe it’s the summer heat, but I’m feeling spectacularly lazy about cooking. I’ve been making a proper recipe about once each week; the rest of the time, it’s toast, random bowls, and a very enjoyable excavation of everything that’s in my freezer.

Breakfasts have been equally hands-off: usually toast or breakfast tacos with store-bought vegan refried beans and little bits of this or that for filling. Yesterday, though, it was glorious weather here—breezy and dry enough to feel like those early days of September—and I actually found myself craving a bowl of oatmeal. These golden milk oats with gingered blueberry sauce, which sound a lot fancier than they are, were the result.

Golden Oats with Gingered Blueberry Sauce | The Full Helping

The oatmeal here is the exact same formula I always use (rolled oats, 50:50 mixture of water and soy milk, flax, a pitted date, a pinch of salt), with the addition of turmeric. I’ll be honest: I added the spice it in part for the color, which I knew would look pretty with the blueberries. But as I continue to rest up post-internship, I don’t turn down opportunities to work anti-inflammatory spices into my diet, either.

“Sauce” is a big word for blueberries that have been simmered for ten minutes with some freshly grated ginger, which is precisely what this sauce is. But it’s yummy, convenient, and a great way to use up blueberries if you’ve been buying them by the bushel this summer. And you can make it just as easily with frozen blueberries in the winter. Here’s the recipe.

Golden Oats with Gingered Blueberry Sauce | The Full Helping

What a treat to eat oatmeal again! It’s an all time staple breakfast for me, but I didn’t turn to it often during my internship because I was usually rushing out the door in the morning, or eating my breakfast on the go. Baked oats were a fun change of pace. But there’s nothing quite like digging a spoon into a piping hot bowl of oats, or porridge, and while it’s suddenly too hot again for that pleasure, I’m excited for more bowls like this in the fall.

Happy Tuesday, and I’ll be back around this weekend with words and food.


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  1. 5 stars
    I made the Golden Oats and the extra-delicious blueberry ginger compote a couple of days ago. This was as beautiful to look at as it was to eat! My husband is a modest oatmeal fan and thought this combo was the best he’d ever eaten. I work long days at an outdoor garden center and this really filled me up before heading out to a day in the world of flowers and plants 🙂
    Thanks for yet another wonderful recipe Gena!! I find both your recipes and posts inspiring and uplifting!

  2. Gena, this blueberry sauce!! OMG!! It was heavenly over some baked oatmeal with pineapple and coconut I adapted from OH She Glows for Mike’s birthday breakfast! The orange juice took it right over the top–used some zest tool Thank you!

  3. 5 stars
    Cooked and ate this oatmeal about 45 minutes ago and can’t seem to quit repeating how good it was! Highly recommend!