I’ve been on the lookout for satiating breakfast options that don’t involve eggs (whole other blog topic, but feeling that we’re all eating too many or not the right kind of eggs…). This toasted oatmeal with berry jam and coconut cream turned out absolutely delicious, topped with toasted nuts and a sprinkle of coconut and you have a heavenly breakfast option. The chia jam is boosted with plant-based omega’s and fiber from the chia seeds and the coconut cream is packed with healthy fats that will keep you going strong and feeling energized until lunchtime.
Toasted Oatmeal with Berry Chia Jam and Coconut Cream
Serves 2
Ingredients:
Chia Jam
2 cups frozen raspberries or strawberries (can combo both)
2 T. Coconut Secret Coconut Nectar
1 T. white chia seeds
Oatmeal
1 T. organic virgin coconut oil
1 cups gluten free old-fashioned oats
¾ cup water
½ cup nut milk (almond, cashew, or coconut)
pinch cinnamon
pinch sea salt
1 ounce toasted almonds
Coconut Cream
1 can full fat organic coconut milk – chilled in the fridge overnight (important that this is chilled overnight or it will not turn out)
4-5 drops vanilla stevia (I suggest Omica Organics Vanilla Stevia)
½ tsp. vanilla extract or powder
Directions:
In a small saucepan over medium heat, add the berries and coconut nectar and cover. Bring to a simmer and stit often to prevent from sticking and burning. Mash the berries until softened and warmed throughout. Reduce heat to low and add the chia seeds. Stir frequently, and cook on low approx. 15 minutes. The mixture will thicken as it cools.
In a sauté pan, heat coconut oil over medium heat. Add the oats and toast until fragrant and golden, approx. 5-7 minutes. Stir frequently.
In a saucepan add the nut milk, water, cinnamon, pinch of sea salt and warm over medium heat. Add the toasted oats and stir well. Cover and turn burner off. Allow to sit for 8 minutes until liquid is absorbed and oats are cooked through.
While oats sit, make the coconut cream, open the refrigerated can and pour out the coconut water in another container and set aside for future use. Scoop out the cold solidified coconut cream, and place in mixing bowl. Add the stevia and vanilla extract and with an electric mixer, beat until coconut cream is fluffy and smooth. Store in fridge until ready to use.
Scoop out your cooked toasted oatmeal in a bowl, add a dollop of your berry chia jam, drizzle with fresh coconut cream and garnish with toasted coconut or nuts.
