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 quick cooking oats*
- 2 tablespoons organic coconut cream concentrate
Combine milk, water, shredded coconut, butter and coconut oil in a small saucepan. Bring to a boil over medium heat. Add oats and vanilla; turn heat down slightly and simmer for one minute, stirring occasionally.
Remove from heat, add coconut cream concentrate, 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.
*Note: You may also use regular rolled oats for this recipe. Simply increase the amount of liquid used and add the coconut and vanilla after the oats are cooked through.
Recipe submitted by Mande, Clay Center, KS
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