• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Pan Seared Coconut Oatmeal

    Pan Seared Coconut Oatmeal is a new way to enjoy the breakfast classic: sweet blueberry coconut oatmeal is pan fried until golden and crisp and then topped with juicy fruit sauce. 


    Ingredients
    For the Oatmeal
    2
    cups
    coconut milk, unsweetened vanilla
    1
    cup
    water
    2
    cups
    rolled oats
    1/2
    tablespoon
    vanilla
    1 1/2
    teaspoons
    cinnamon
    1/2
    cup
    blueberries
    1/2
    tablespoon
    coconut oil
    For the Berry Topping
    1
    cup
    mixed berries
    1/2
    tablespoon
    lemon juice
    1
    tablespoon
    sugar
    Directions
    In a sauce pan warm combine coconut milk, water, rolled oats, vanilla and cinnamon on medium heat. Stir consistently until mixture becomes thick and begins to bubble, about 6 minutes.
    Fold in blueberries and cook for an additional 2 minutes, until oats are cooked through.
    Transfer oatmeal to a rectangular baking dish, ensuring it is evenly distributed. Allow to cool at room temperature, then refrigerate for 30 minutes or overnight.
    Meanwhile, in a small bowl combine berries, lemon juice and sugar. Toss to combine and set aside.
    Remove cold oatmeal from fridge. Using a round cookie cutter, cut out 4-6 rounds of oatmeal.
    In a pan on medium heat, add coconut oil.
    Once melted and hot, add oatmeal rounds. Cook for 3-4 minutes, or until a crisp skin forms, then flip and repeat.
    To plate, place a crisp round of oatmeal on a plate and top with a spoonful of berries. Serve hot.

    The base number of servings for this recipe is 6
    OK

    Categories 

    BreakfastBrunch

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