This COCONUT OATMEAL WITH CRANBERRY COMPOTE is a perfect breakfast for colder days. Requiring little time and little effort, it's big on taste and nutrition. It's vegan, dairy free and gluten-free. If you want, prepare it the day before, refrigerate, and just reheat in the microwave in the morning. Enjoy!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 3-4 (3 if served immediately, 4 if made ahead and served re-heated with additional milk)
Difficulty: 2/10
INGREDIENTS
Oatmeal – 3-4 servings
1 cup oats (use gluten free oats for gluten free oatmeal)
1 can (400 ml) coconut milk (the oatmeal will be creamier if you use full fat coconut milk)
1 cup milk of choice (use plant milk for vegan oatmeal)
1 large banana; mashed (Use a fork to mash the banana)
Cranberry Compote:
1.5 cup cranberries (fresh or frozen)
juice of 1 orange
1-2 tbsp sweetener of choice (I used agave nectar)
1/2 tsp cinnamon
INSTRUCTIONS
The Oatmeal:
1. Add oats to a pot on medium-high heat along with the coconut milk, milk and, mashed banana. Stir to combine the ingredients.
2. Bring to a boil, then reduce to a simmer and allow to cook for about 20 minutes. Stir frequently to prevent burning.
** The oatmeal can be prepared in advance and stored in the fridge.
Re-heating:
3. If prepared in advance, when you’d like to enjoy the oatmeal, remove it from the fridge and add in extra milk (approx. 1/4 cup per serving) until it reaches the desired consistency (add more milk if you like your oatmeal thinner).
4. Heat it up in a pot on the stove or in the microwave. Stir frequently to prevent burning (stove) or uneven distribution of heat (microwave).
Cranberry compote:
Place all the ingredients except the sweetener into a medium saucepan, and then turn the heat to medium-high. Bring to a boil, and then turn the heat down to medium. Simmer until the cranberries pop, and the sauce thickens - about 15 minutes.
Add 1 tbsp of the sweetener and stir to combine. Taste and adjust sweetness as needed.
RECIPE NOTES
* Oatmeal can be made-ahead and stored in the fridge.
* If using steel-cut oats soak them overnight to reduce cooking time.
To make gluten free: Use gluten free oats.
To make dairy free: Use plant milk instead of cow's milk.
To make vegan: Use plant milk instead of cow's milk and don;t use honey as a sweetener.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
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