Quick and Easy Coconut Oatmeal

 

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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.

 

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Quick and Easy Coconut Oatmeal

Prep Time: 3 mins        Cook Time: 5 mins          Yield: 2 servings (or one for a very hungry Clara!)

Ingredients

  • 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

Directions

  1. On high heat, bring water and coconut milk to a boil.
  2. Add oatmeal and reduce heat to medium.
  3. When most of the liquid has evaporated, remove from heat. Add the banana, cinnamon and ginger.
  4. 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.

 

 

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