Toasted Oatmeal with Strawberry Chia Jam
What you need:
For the strawberry chia jam:
- 1 bag (12 oz.) frozen strawberries
- 2 to 3 Tbsp. honey
- 1 Tbsp. chia seeds
For the toasted oatmeal:
- 1 to 2 Tbsp. unsalted butter
- 2 cups rolled oats
- 1 1/2 cups + 2 Tbsp. water
- 1/2 cup coconut milk
- Sea salt
- Ground cinnamon
- Ground ginger
- Shredded coconut
For the whipped cream:
- 1 can (14 oz.) full fat coconut milk, chilled in fridge for at least 10 hours
- 1 Tbsp. honey
- 1/2 tsp. vanilla extract
Directions:
- For the jam: combine berries and honey in a medium saucepan. Cover and bring to a simmer over medium heat, stirring often.
- After about 5 minutes, mash berries with a potato masher or fork.
- Reduce heat to medium low and stir in chia seeds, stirring often, for about 15 to 20 minutes or until jam looks like jam.
- Remove pan from heat and allow to cool.
- For the oatmeal: melt butter in a large skillet over medium heat.
- Add oats and toast over medium heat, stirring occasionally, for about 6 to 8 minutes.
- In a large pot, add water, coconut milk, salt, cinnamon, and ginger. Bring to a slow boil.
- Once boiling, add toasted oats and stir gently to combine. Cover and turn off heat.
- After 7 minutes, check oats for consistency. If it's wetter than you prefer, cover and let sit for a few more minutes.
- For the whipped cream: open can from the bottom and pour out coconut water or reserve for another recipe.
- Scoop the coconut cream into a bowl and whip with a hand mixer until fluffy and smooth.
- Add honey and vanilla extract and whip again.
- Serve oats topped with shredded coconut, strawberry chia jam, and whipped coconut cream.
Recipe from Cookie + Kate
Posted on Fantastical Sharing of Recipes