Coconut Cream Pie Oatmeal
If you love coconut, then you’ll love this recipe!! I’m not a fan of coconut milk, meaning, I can’t drink it from the carton (not like I would drink from the carton!) but using it in this recipe rather than another milk option really heightens the flavour (it IS COCONUT cream pie!).
If you love coconut like I do I suggest adding even more shredded coconut than the amount required in the recipe. Add some ground flax seed to make this recipe extra healthy (it contains omega 3′s!) and your choice of sweetener (brown rice syrup, brown sugar, agave nectar, maple syrup or honey). The orange zest is a perfect addition to the oatmeal because it cuts through the sweetness of the coconut.
(Makes about 1 1/2 cups)
1 1/2 cups coconut milk
1 cup quick oats
1/4 cup shredded unsweetened coconut
1/2 tsp. cinnamon
1/2 tsp. ground flax seed (optional)
Zest of 1/2 orange
1 tbsp. agave nectar (or other sweetener)
In a small saucepan, heat coconut milk on medium-high heat until it just starts to boil.
Immediately reduce heat to simmer and add all remaining ingredients.
Stirring constantly, cook for about 5-10 minutes or until oats have thickened and the liquid has evaporated.
Top off with some shredded coconut and freshly grated orange zest and serve!
*Tip: Don’t forget…when reheating add some milk (or water) to the oatmeal to get it back to its creamy state!