Coconut, Chai Tea Oatmeal

Servings: 1
Preparation Time: 25 minutes

Ingredients:

• 2 chai tea bags
• 1 cup water
• 1/2 cup rolled oats
• 1 cup unsweetened coconut milk*
• 1/2 teaspoon coconut extract
• 1/2 tablespoon chia seeds
• 1/2 banana, mashed
• 1/2 teaspoon cinnamon
• 1 tablespoon flaked or unsweetened coconut

Directions:

In a coffee or glass measuring cup, heat water and steep the tea bags for at least 5 minutes. The stronger the tea, the more the chai taste will come through.

In a small pot, heat the tea and milk over medium heat. Stir in oats, coconut extract, chia seeds, and banana. Cook for approximately 20 minutes or until desired consistency.

Pour into a bowl and sprinkle cinnamon and coconut on top.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Shelby, Orangevale, CA.

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Banana, Cacao Muffins

Servings: 10 large muffins
Preparation Time: 25 minutes

Ingredients:

Dry:

• 150 grams (1 1/4 cups) whole wheat pastry flour
• 42 grams (7 1/2 tablespoons) cacao powder (or regular cocoa)
• 48 grams (1/4 cup) whole sugar
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt

Wet I:

• 4 egg whites
• 240 grams banana (about 2 medium/large)
• 4 ounces (1/2 cup) plain, Greek yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon stevia extract

Wet II:

• 60 grams chocolate chips
• 42 grams (3 tablespoons) coconut oil

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, whisk together the dry ingredients.

In another large bowl, whisk together the Wet I ingredients.

Heat the Wet II ingredients until smooth.

Pour the Wet II mixture into the Wet I mixture and stir until combined.

Pour the wet mixture into the dry mixture and stir until combined.

Grease a muffin pan and fill each muffin tin 3/4 deep (the batter made 10 large muffins for me). Bake for 35+ minutes or until a toothpick comes out clean.

Recipe and photo submitted by Jessica, AZ.

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Coconut-Lime Breakfast Cereal

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 cup water
• 2 teaspoons Coconut Cream Concentrate
• 1/2 cup rolled oats
• a dash of salt (1/16 teaspoon)
• 1 teaspoon lime or lemon juice, optional
• 2 tablespoons dried coconut*
• 1/2 teaspoon lime zest
• 1/4 cup macadamia nuts, optional

Directions:

Combine water, Coconut Cream Concentrate, rolled oats, and the dash of salt. Bring to a boil; simmer and stir for two minutes. Remove from heat, then stir in juice, coconut, and zest. Top with macadamia nuts. Drizzle with a little honey if you like, but I don’t find it necessary.

This recipe can be doubled (or more).

*If you use macaroon (fine flake) coconut, it will disappear into the oatmeal, leaving only flavor. Using sweetened shredded coconut will both sweeten it and add a little texture. My favorite is the shaved dried coconut; it adds both flavor and crunch.

Recipe and photo submitted by Rhonda, South Jordan, UT.

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