featured-images-2This is a really lovely and healthy breakfast, which has been adapted from the Banana Cream Pie Oatmeal recipe in Gourmet Nutrition, by Dr. John M. Berardi, Michael Williams & Kristina Andrew. The coconut and almond milks give the oatmeal a nutty richness and the toasted coconut brings a nice crunch. Plus the maple syrup drizzle adds a nice touch of sweetness since the dish isn’t at all sugary. The recipe should serve two normal people or one really hungry individual.

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1 C vanilla almond milk (sweetened or unsweetened – your choice. I use unsweetened.)
1/4 C coconut milk (not coconut cream!)
1/2 banana
unsweetened shredded coconut
maple syrup for drizzling
1/2 C (plus a little) old fashioned rolled oats (normal oatmeal, not quick cook)
Note: the maple syrup isn’t pictured because it was a last minute addition.
Combine the almond and coconut milk in a sauce pan and put it on the stove to boil.

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While waiting, spread some shredded coconut on a baking sheet and put it in the oven to broil. Watch this carefully as the coconut will go from white to crispy very quickly! When the coconut is a nice toasty brown color, remove from the oven.

By now the milk mixture should have hit a boil and you can add in the oatmeal. I add in a little more than 1/2 cup, so maybe a “heaping” 1/2 cup is the appropriate term. Give it a good stir.

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Mash up about 2/3 of your 1/2 banana (or use more if you are an extremist lover of bananas). Once the oatmeal has been cooking for about 5 minutes you can stir in the mashed bananas. Slice up the rest of the banana and reserve for garnish.

Continue to cook the oatmeal until it has thickened up (approximately 3 – 5 minutes more after adding the banana).

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Spoon into the bowls and garnish with the rest of the banana. Sprinkle the toasted coconut on top and then drizzle maple syrup over the whole shebang for a little extra sweetness!

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Island Oatmeal
 
Recipe By:
Ingredients
  • 1 C vanilla almond milk (sweetened or unsweetened - your choice. I use unsweetened.)
  • ¼ C coconut milk (not coconut cream!)
  • ½ banana
  • unsweetened shredded coconut
  • maple syrup for drizzling
  • ½ C (plus a little) old fashioned rolled oats (normal oatmeal, not quick cook)
  • Note: the maple syrup isn't pictured because it was a last minute addition.
  • Combine the almond and coconut milk in a sauce pan and put it on the stove to boil.
  • While waiting, spread some shredded coconut on a baking sheet and put it in the oven to broil. Watch this carefully as the coconut will go from white to crispy very quickly! When the coconut is a nice toasty brown color, remove from the oven.
  • By now the milk mixture should have hit a boil and you can add in the oatmeal. I add in a little more than ½ cup, so maybe a "heaping" ½ cup is the appropriate term. Give it a good stir.
  • Mash up about ⅔ of your ½ banana (or use more if you are an extremist lover of bananas). Once the oatmeal has been cooking for about 5 minutes you can stir in the mashed bananas. Slice up the rest of the banana and reserve for garnish.
  • Continue to cook the oatmeal until it has thickened up (approximately 3 - 5 minutes more after adding the banana).
  • Spoon into the bowls and garnish with the rest of the banana. Sprinkle the toasted coconut on top and then drizzle maple syrup over the whole shebang for a little extra sweetness!
 

Song of the Dish: Lime in the Coconut by Harry Nilsson