Description
This creamy coconut oatmeal is the perfect breakfast topped with toasted coconut flakes and pistachios, and optionally fresh berries.
Ingredients
Scale
- 1 cup rolled oats
- 2 cups coconut milk
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1/3 cup shelled pistachios, chopped
- 1/4 cup unsweetened coconut flakes
- 1/2 teaspoon vanilla extract
- Fresh berries for topping (optional)
Instructions
- In a medium saucepan, combine the rolled oats, coconut milk, vanilla extract, maple syrup, and salt. Stir well.
- Place the saucepan over medium heat. Cook, stirring occasionally, for about 8-10 minutes until the oats are creamy and have absorbed most of the liquid.
- While the oatmeal cooks, toast the coconut flakes in a dry skillet over low heat for 2-3 minutes until golden and fragrant.
- Remove the oatmeal from the heat. Divide it between two bowls.
- Top each bowl with chopped pistachios and toasted coconut flakes. Add fresh berries if desired. Serve immediately.
Notes
- This recipe can be adjusted for sweetness by adding more or less maple syrup to taste.
- Make sure to watch the coconut flakes closely while toasting to avoid burning.
- This oatmeal can be stored in the refrigerator and reheated for a quick breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg