I’m a bit obsessed with this recipe lately. It brightens up my day. It’s easy, quick and oh so delicious. Perfect to start your summer days.
Coconut Nectarine Oatmeal
1/2 cup rolled oats
1/2 cup canned light coconut milk (I used Trader Joe’s Light Coconut Milk)
1/4 – 1/2 cup water
sprinkle of salt
1 tsp brown sugar
1 nectarine, sliced or diced
toasted coconut* (shredded, chips or flakes as much as desired)
Add oats, milk, water and salt to a saucepan and cover.
Bring to a boil, then reduce heat to medium/ medium-low. Cook for 5 minutes. Stir in brown sugar and let stand until it reaches your desired thickness.
Spoon into a bowl. Top with nectarine and coconut chips.
*Notes: you can use toasted shredded coconut or flakes as well. I used Trader Joe’s Roasted Coconut Chips. Careful they’re addicting!
How to Toast Coconut
shredded, shaved or flaked coconut
Stove Top Method
Place desired amount of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time.
Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color. Remember, sweetened flakes will take less time because sugar speeds the toasting process.