Toasted Coconut Oatmeal
You’re welcome for introducing you to the best coconut oatmeal you’ll ever taste! Ya, it’s that good. I’ve been having a ton of fun trying different versions of coconut oats over the past few weeks and finally discovered the best way to get fantastic oats: toasting them! Truth be told, my boyfriend was my real inspiration here. He used to toast his oats in coconut oil every morning before heading to class and the taste was always unbelievable. I tried this on oats and shredded coconut and fell in love. There is such a rich, decadent flavor to these oats, it’s honestly addictive! You’ll swear that they’re made with heavy cream and sugar, they taste so creamy and delicious. What they’re actually cooked with is simple coconut milk, coconut oil, almond milk, and honey!
I love throwing this together and topping with anything in my pantry before I head out the door – extra toasted coconut, blueberries, goji berries, and even bee pollen all add so much color and are some very tasty ways of getting an antioxidant boost. The coconut oatmeal itself, though, is full of so much goodness that even eating it without toppings makes you feel amazing, healthy, and sustained throughout the day.
This recipe is an embrace of some of the most fantastic plant-based fats out there. The research that’s come out in the past few years about the health benefits of good fats from plants like coconuts has been just amazing. Not only do plant-based fats help you stay fuller longer and even boost your metabolism, they also help you better absorb nutrients in your food! I really enjoy Dr. Hyman’s writings on the subject if you’d like to read more!
One thing to note: the recipe calls for you to add hot water in to the pan on top of the oats. This isn’t 100% necessary if you don’t have a kettle, but it does help you save your pans. They tend to get damaged when you pour cold liquids into a hot pan.
Total Time: 7 Minutes
1 tablespoon coconut oil
2 tablespoons shredded coconut
½ cup thick-cut oats
½ cup hot water
½ cup almond milk
¼ cup coconut milk
½ teaspoon vanilla extract
1-2 tablespoons honey (depending on how sweet you like it)
½ teaspoon cinnamon
Toasted shredded coconut
Put the coconut oil in the pan and melt at medium heat for about 1 minute, then add the shredded coconut and oats. Toast the coconut and oats for about 2 minutes, stirring frequently, then add hot water, almond milk, and coconut milk, stir to combine, and heat for another 5-7 minutes, stirring frequently, until the oats have absorbed most of the liquid. Remove the pan from the heat, then stir in the vanilla, honey, and cinnamon. Finish with your favorite breakfast toppings, and enjoy!