Canned coconut milk gives this porridge a rich and creamy character without a lot of sugar. Diluted refrigerated coconut or nut milks can be substituted, but you may find yourself needing to compensate with more sweetener.
Make a big batch at the beginning of the week and simply refrigerate or freeze. In the morning, re-heat in the microwave and add a little water if needed.
ingredients
makes 4-5 servings
- 7 Oz (2 Cups) Oats
- 3 Cups (2 - 13.5 oz Cans) Coconut Milk
- 1/2 Cup Water
- 1/2 Teaspoon Table Salt
- 2 Oz (1/2 cup) Nuts, such as pecans, almonds, or walnuts
- 1 1/2 Tablespoons Brown or White Sugar, approximate, to taste
- 1/8-1/4 Teaspoon Fresh Grated Nutmeg, optional
- 3 Oz (2/3 cup) Dried Cherries
deviations & tips
- Try with other dried or fresh fruit such as berries, cranberries, or pineapple.
- Refrigerate and reheat by the bowl.
- Or make large batches and freeze in muffin tins.
- When re-heating, add water if needed.
- Be sure to use non-contaminated "gluten-free" oats for gluten-free diets.
the method
Bring oats, coconut milk, water, and salt to boil over high heat. Reduce heat to low. Stirring often, cook for about 3 minutes or until desired consistency is reached. Keep in mind the porridge will thicken as it cools. Remove from heat.
While you're waiting for the oats to come to a boil, toast the nuts... In a small skillet, add nuts and toast for a couple minutes over high heat until toasty and aromatic. Stir often and be careful not to burn them. Set aside.
Toast the nuts.
Add nuts, cherries, and sugar to oats and stir well. Enjoy immediately or refrigerate or freeze any leftovers.
Coconut Oatmeal with Dried Cherries and Toasted Walnuts