Toasted Coconut Oatmeal
First is packed with healthy ingredients like oats and coconut milk and then its the fact that it doesn’t have sugar. Not even maple syrup or any sweetener. Why? Well because the coconut milk + the coconut flakes provide a lot of natural sweetness, so there’s no need to add more.
Besides it is vegan and can be made gluten free (if you have gluten free oats in hand) and most important of all it’s totally packed with flavor. It’s tropical and fresh, and you end up feeling like a goddess after eating it. Wait, is that just me? But seriously, this is the perfect blend of healthy and indulgent.
I bought the coconut flakes at my local supermarket and then just toast them at home. While a lot of people prefer to roast them in the oven, I prefer to keep things simple and quick, especially in the mornings. So instead of going the oven route I decided to toast them in a pan. The result is crunchy, with a lot of coconut flavor and some nutty hints that pair perfectly well with the sweetness of the oatmeal.
I love to cook the toasted coconut oatmeal first and while it’s cooling down a bit, quickly toast the coconut flakes and then just use them to top the oatmeal. Serving them with a green smoothie or an orange juice makes it even better.
Toasted Coconut OatmealPrint Recipe
- 1 Cup Oats
- 1 Cup coconut milk
- 1 Tsp vanilla
- 1 Pinch of salt
- ½ Cup coconut flakes
- In a saucepan, over medium-low heat, stir the oats, coconut milk and salt. Bring to a boil and cook for 15 minutes.
- Remove from heat and add the vanilla, stir until everything is well incorporated.
- In a pan, over medium-high heat, add the coconut flakes. Let them toast until golden brown.
- Serve the oats in bowls and garnish with the toasted coconut flakes.
This look so delicious! I literally be the coconut touch.