My go-to breakfast is oatmeal — in all of its incarnations. This version is richer than my typical oatmeal as a result of canned full-fat coconut milk. I usually use unsweetened coconut milk, but this was a real treat on a chilly, rainy morning.
Ingredients
1/3 c. gluten-free rolled oats
3/4 c. water
2-3 T. unsweetened coconut flakes
1 t. chia seeds
1 t. flax seeds
1 t. hemp hearts
1/4 c. canned coconut milk (full or reduced fat will work)
goji berries
1/2 banana, sliced
Directions
Put 3/4 c. water in a small saucepan and heat on high heat until it begins to boil. Add 1/3 c. rolled oats to water, reduce heat to low and cover to cook for 7-8 minutes. Four minutes into cooking, add 1-2 T. of unsweetened coconut flakes to the oatmeal.
Place coconut milk and chia seeds in a bowl and set aside. (I like to soak chia seeds in liquid for at least 10-15 minutes to thicken before adding them to dishes.)
Place oven on broil. Spread 1 T. coconut flakes onto a cookie tray and place in oven to toast until the edges begin to brown slightly. This should only take a few minutes so keep your eye on them! Remove when slightly toasted and set aside.
Place flax seeds and hemp hearts in a clean spice grinder and grind for about 15-20 seconds. Set ground mixture aside.
Remove your oatmeal from the stove when it appears the oats have fully absorbed the water. Pour your oatmeal into the bowl containing the coconut milk and chia seeds. Then add your freshly ground hemp heart and flax seed mix and stir to combine. Garnish with your goji berries, toasted coconut flakes, and banana slices…enjoy!
