Coconut Oatmeal + Raw Strawberry-Chia Jam
Rolled oats are simmered to perfection in a delicious mixture of coconut milk, cinnamon, and cardamom and topped with a raw strawberry-chia jam. This breakfast is packed with healthy goodness and nutrients.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1 cup sweetened vanilla coconut milk (from carton, not a can)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/2 cup rolled oats
- 2 tablespoons chia seeds,
- 1/2 tablespoon coconut butter or coconut oil
- 1/2 tablespoon pure maple syrup or to taste
- 1 cup fresh strawberries, hulled
- 2–3 pitted Medjool dates
- optional toppings: buckwheat groats, pepitas, almond butter
Add the coconut milk, cinnamon, and cardamom to a medium sauce pan and whisk together.
Bring the coconut milk mixture to a boil, add in the oats, reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
Turn off the heat and stir in 1/2 tablespoon chia seeds, coconut butter, and maple syrup.
While the oats are cooking, make the raw strawberry-chia jam by adding the strawberries and dates to a blender and blending on high for 1-2 minutes or until smooth. Transfer the jam mixture to a bowl, stir in 1 1/2 tablespoons chia seeds and let the mixture rest for 10 minutes to thicken.
Pour the oatmeal into a bowl, spread the jam over the top, and top with extra toppings if desired.
Note: if you prefer overnight oats, simply add the coconut milk, cinnamon, cardamom, oats, 1/2 tablespoon chia seeds, maple syrup, and coconut butter to a bowl and refrigerate overnight. Then, top with strawberry-chia jam, pepitas, and buckwheat groats.