Coconut Oatmeal with Blueberries and Bananas
Lynley Jones
Coconutty rolled oats topped with blueberries and bananas make for one of the most delicious (and healthiest) ways to start your day. Best of all, it cooks in 5 minutes.
This recipe was originally created for our Series of Unfortunate Recipes, based on the book and Netflix series by Lemony Snicket.
Serves 4-6
INGREDIENTS
Coconut Oatmeal with Blueberries and Bananas made in the Adventure Kitchen.
2 cups old-fashioned rolled oats (not instant)
1 cup dried unsweetened shredded coconut, plus more for serving
1/2 teaspoon coarse salt
1 Tablespoon coconut oil
1/4 cup brown sugar
Coconut milk (best) or other milk for serving
Fresh blueberries and bananas for serving
INSTRUCTIONS
1. Bring 5 cups of water to a boil in a medium pot with the lid on. When the pot begins to boil, stir in the coconut, oats and salt. Turn the heat to medium and cook for 5 minutes, stirring occasionally.
2. Remove from heat and stir in the coconut oil and brown sugar. Note that the oatmeal will continue to thicken as it sits and cools.
3. Stir coconut milk into each bowl as you serve. Top each serving with blueberries and sliced bananas, garnished with more shredded coconut.
Notes:
Make ahead - To make things even easier on weekday mornings, you can make a large batch ahead and keep it in the fridge. To serve, just microwave individual bowl-fulls with a little coconut milk or water to soften.
To make this gluten-free, choose oats that are labeled as such (some are made on equipment that also handles flour, so could cause a problem for people with strong sensitivity such as celiac).
Also check out this recipe for Maple Cinnamon Steel-Cut Oats.