When I was a kid I never ate oatmeal. I always thought of it as the instant stuff in those little, brown, paper packets which always tasted like cardboard and sugar. I would add even more sugar to mask the unpleasant taste. It also looked like paste which was not appealing and, frankly, still isn’t.
Now I eat rolled or steel cut oats! I no longer think of oatmeal in the same terms. I don’t solely have it as a sweet, breakfast food either. It’s great as a savoury dish too, which I often eat for lunch or dinner! Of course, I also use it to make all sorts of desserts. It is one of Mother Nature’s lovely, versatile grains.
Oatmeal is a gluten free grain, however, you do need to be careful when buying oats if you have an intolerance to gluten. Oats are often cross-contaminated with other glutinous grains during the time they are processed. So, I always buy “gluten free” oats. They cost a little more, but it is better to be safe than sorry. My favourite brand is Bob’s Red Mill. You can find it in the natural/organic section in most grocery stores for a reasonable price.
Quick and Easy Coconut Oatmeal
Prep Time: 3 mins Cook Time: 5 mins Yield: 2 servings (or one for a very hungry Clara!)
- 1 cup water
- 1 medium-large banana, chopped
- 4 tbsp coconut milk
- 3/4 cup rolled oats
- 1/4 tsp ground ginger
- 2 tsp ground cinnamon
- Optional Toppings: mixed berries, pepitas (pumpkin seeds), hemp seeds, maple syrup
- On high heat, bring water and coconut milk to a boil.
- Add oatmeal and reduce heat to medium.
- When most of the liquid has evaporated, remove from heat. Add the banana, cinnamon and ginger.
- Serve with your desired toppings.
Tip: It is better to have a little extra liquid. If you find the liquid is evaporating quickly, add a bit more coconut milk or water while cooking.