Coconut Cream Oatmeal

At the beginning of last week when I was planning out all my blogs, I didn’t even know I was going to add this recipe. I had always had some ideas of making a piña colada inspired oatmeal but I ran out of frozen pineapples, and the idea just drifted away. But, last week I made some butternut squash soup and I used half a can of coconut milk and had some leftover. Knowing me, I detest leftovers so I tried to make this oats really work, and to my amazement it was fantastic. Too bad I couldn’t really sit and savour the meal because I was off to a retreat and was running a little late. But next time, which is probably going to be tomorrow, I will definitely savours every spoonful.

Ingredients

  • 1 cup of oats
  • 2 cups of water
  • 1/4 cup of coconut milk
  • 1 tbsp coconut sugar
  • 1 tsp coconut essence
  • 1 tsp chia seeds
  • 1 tsp of cinnamon
  • 2 tsp shredded unsweetened coconut
  • 1/2 cup of mango (either fresh or frozen, the frozen tends to cool down the steamy hot porridge)

Directions

  1. In a pot combine all the ingredients except for the shredded coconut and mango
  2. Bring the pot to a medium-high and let it simmer for a minute or two.
  3. Then stir the mixture continuously for about 5-10 minutes till you get a creamy porridge
  4. Serve the oatmeal hot with some extra coconut sugar and top with the shredded coconut and mango
  5. Enjoy!

You can definitely substitute the mango with pineapple and make a piña colada inspired oatmeal. The extra coconut milk adds a milkier, creamier texture to the porridge which is absolutely fantastic but not too runny. I hope this finds its way to your fall breakfast recipes to always remind you that summer will always be around the corner.

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