Creamy, Coconut Oatmeal
Servings: 2 generous servings or 3 smaller servings
Ingredients:
- 1 cup milk
- 3/4 cup water
- 1/3 – 1/2 cup unsweetened, shredded coconut
- 1 tablespoon butter
- 1 + tablespoons Virgin Coconut Oil
- 1/2 teaspoon vanilla
- 1 cup whole grain rolled oats
- 2 tablespoons Coconut Cream Concentrate
Directions:
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 (examples: 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.
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