Oatmeal… I grew up on the Quaker Maple & Brown Sugar packets… LOVED them, a very frequent before school breakfast. I think it’s because of those little packets that I like my oatmeal sweet and fairly creamy… or it can taste like cardboard.
I was standing in front of the fridge trying to figure out what to put in my oatmeal to make it as good as those packets and I saw an opened can of coconut cream (what is the real difference between that and full fat coconut milk?)…perhaps this would work? IT DOES! The coconut cream (or milk) lends a sweetness without having to douse the oatmeal in syrup and sugar. Perfect. I topped mine with fresh berries, kids opted for banana and chocolate chips!
“Best Ever” Coconut Oatmeal
One serving, easily multiplied
1 cup of water
1/2 cup rolled gluten free oats
Pinch of salt (I used pink salt)
Dash of ground cinnamon
2 tablespoons coconut cream (or full fat coconut milk)
1 teaspoon of real maple syrup
Bring water, salt and cinnamon to boil in a saucepan, then add oats. Reduce heat to low and cook uncovered for 10-20 minutes, depends on how you like your oatmeal and how hot your stove. Mine usually takes 10 minutes, my stove is hot. Add spoonfuls of water if it starts to dry out too much. Once it is done turn off the heat stir in the coconut cream and the maple syrup. Put the lid back on the pan and let sit off the heat for 2 minutes. Give a final stir and add in your favorite toppings!