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strawberry coconut oatmeal topped with fresh diced strawberries
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Strawberry Coconut Oatmeal

Cook Time5 minutes
Total Time5 minutes
Course: Breakfast
Servings: 1

Equipment

  • small sauce pan + spatula
  • measuring cups & spoons

Ingredients

  • ⅓ cup rolled oats (GF)
  • ⅔ cup flax milk (sub with plant milk of choice)
  • 1 tablespoon pure maple syrup
  • 1 tablespoon vanilla granola butter (optional, omit or sub with nut butter of choice)
  • 1 teaspoon vanilla extract
  • 2 tablespoons desiccated (shredded) coconut
  • 2 tablespoons hemp hearts/seeds
  • pinch salt

Toppings

  • 3-4 large strawberries, diced
  • 1-2 tablespoons toasted coconut flakes
  • handful nuts of choice (pecans, walnuts, macadamia, or almonds)
  • additional drizzle of maple syrup

Instructions

  • Toast coconut: warm a small skillet over medium heat and add 1-2 tablespoons of shredded coconut. Stir frequently for about a minute, or until the coconut flakes are golden. Set aside.
  • Make oatmeal: Add oats and milk to a small saucepan. Heat over medium-low heat. Bring to a low simmer, stirring occasionally. Once simmering, add in the rest of the ingredients continuously stirring. Once creamy, remove from heat and top with strawberries, toasted coconut, maple syrup and nuts of choice (optional).

Notes

If oatmeal becomes too thick too quickly, remove from heat and add a splash of milk and continue to stir well.