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.
Servings: 1
Ingredients
- 1 cup sweetened vanilla coconut milk (from carton, not a can)
- ½ teaspoon cinnamon
- ⅛ teaspoon cardamom
- ½ cup rolled oats
- 2 tablespoons chia seeds,
- ½ tablespoon coconut butter or coconut oil
- ½ tablespoon pure maple syrup or to taste
- 1 cup fresh strawberries, hulled
- 2–3 pitted Medjool dates
- optional toppings: buckwheat groats, pepitas, almond butter
Instructions
- 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 ½ 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 ½ 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, ½ tablespoon chia seeds, maple syrup, and coconut butter to a bowl and refrigerate overnight. Then, top with strawberry-chia jam, pepitas, and buckwheat groats.