Coconut-Almond Oatmeal
Prepare a creamy coconut-almond oatmeal using rolled oats, coconut milk, and almonds, cooked on the stovetop for a nutritious breakfast.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rolled Oats (use old-fashioned rolled oats) | 2 | Cup |
| Coconut Milk (use whole coconut milk for creaminess) | 800 | Milliliter |
| Water (for cooking the oats) | 500 | Milliliter |
| Almonds (sliced) | 100 | Gram |
| Shredded Coconut (unsweetened) | 50 | Gram |
| Honey (for sweetness) | 5 | Tbsp |
| Vanilla Extract (for flavor) | 1 | Tsp |
| Salt (to enhance flavor) | 0.5 | Tsp |
| Fresh Berries (for topping, optional) | 200 | Gram |
Instructions
- In a large saucepan, combine the rolled oats, coconut milk, and water. Stir well.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
- Reduce the heat to low and let the oatmeal simmer for about 15-20 minutes, stirring frequently, until it reaches your desired consistency.
- Stir in the sliced almonds, shredded coconut, honey, vanilla extract, and salt. Mix well to combine.
- Remove the saucepan from heat and let the oatmeal sit for a few minutes to thicken.
- Serve the oatmeal in bowls, topped with fresh berries if desired.
Prep
- Soak almonds in water for 4 hours to soften, then slice.
Kitchen equipment
Large Saucepan