Creamy Coconut Oatmeal
stock photo
Makes 2 generous servings or 3 smaller servings.
- 1 cup milk
- 3/4 cup water
- 1/3 – 1/2 cup unsweetened organic shredded coconut
- 1 tablespoon butter
- 1 + tablespoon virgin coconut oil
- 1/2 teaspoon vanilla
- 1 cup whole grain rolled oats
- 2 tablespoons organic coconut cream concentrate
Combine milk, water, butter and coconut oil in a small saucepan. Bring to a boil over medium heat. Add oats; turn heat down slightly and simmer for one minute, stirring occasionally. Add more liquid as needed.
Remove from heat, add coconut cream concentrate, shredded coconut, and vanilla and cover. Let sit for 3 minutes. Remove lid, stir well and serve.
Top individual servings with your choice of toppings. Ex: maple syrup, slivered almonds, and just a little touch of heavy cream or some additional milk. This is also good with chopped dates.
This oatmeal makes a fast and filling breakfast, particularly if served with some fresh fruit on the side.
Recipe submitted by Mande, Clay Center, KS
