Morning Oatmeal with Coconut Milk
Ingredients
Oatmeal Base (makes 8-10 servings)
- 3 cups old fashioned rolled oats (I use Bob's Red Mill, gluten free)
- 4 cups water
- 1/8 tsp sea salt
- 1 can coconut milk
Toppings (per serving)
- 1 tsp chia seeds
- 1 tbsp ground flax seeds
- 2 tbsp almond butter
- 2 tbsp chopped walnuts
- 1/2 cup mixed berries (blueberries, raspberries, strawberries)
Instructions
- Heat the water in a large pot. Once boiling, add oats and salt, reduce heat to medium low. Cook, stirring occasionally about 5 minutes or oats are soft. If oats get too dry before they're cooked, add more water.
- Once oats are soft, add entire contents of the can of coconut milk. Stir well for 1-2 minutes. Turn off heat, serve into bowls and add toppings.
Notes
I like to stir my chia seeds in first, so the seeds have a chance to swell a bit. I also like to add a little sprinkle of sea salt at the end.