This first one is quite possibly the very best variation of oatmeal I've ever tasted. It's creamy and comforting and infused with some of my favorite flavors! Definitely a keeper and will likely be showing up on my next brunch menu.
Don't be fooled, while they may look fancy, these oats are simple enough to make on any given Tuesday! Just a word to the wise, as tempting as it may be to skip the overnight soaking of the oats, I promise it's worth it as the subtle coconut infusion really gives this recipe that extra something special. This dish even gets my non-breakfast eating husband on board with oatmeal, and that's saying a lot!
Coconut Breakfast Pudding with Sauteed Nectarines
recipe from Whole Living
2/3 cup old-fashioned rolled oats
1/3 cup unsweetened shredded coconut
1 cup Unsweetened Almond Milk
1/8 teaspoon ground cinnamon
Pinch of coarse salt
2 teaspoons coconut oil
2 nectarines, sliced
1 tablespoon maple syrup, plus more for drizzling
1/4 cup unsweetened large coconut flakes, toasted
In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight.
Transfer mixture to a saucepan and add milk, cinnamon, and
salt. Bring to a boil, then reduce heat and simmer, covered, until
creamy, about 12 minutes. Remove from heat, stir, and cover.
Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in syrup.
Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired.