Now that I’m back “home,” I’m eager to return to my dairy-free lifestyle. If I say so myself, this oatmeal is the PERFECT way to enjoy this diet. It’s the ultimate celebration of everything coconut. And wow, was it delicious! As I assembled it, I worried endlessly. Would it be sweet enough? Would the “Greek yogurt” give it an unpleasant taste?
There was absolutely no reason to worry; it was heavenly. If you like coconut, you’ll love this. I used coconut greek yogurt, but I’d really like to try this with coconut whipped cream sometime…
I used So Delicious Coconut Greek Yogurt. I’ve only bought it once before. It’s quite delicious (or shall I say so delicious?), but it’s really expensive. However, for this recipe, I decided to splurge. 🙂 I bought the “plain” flavor because it lets you taste the coconut.
What you'll need:
- 1 cup coconut milk
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 tbsp chia seeds (optional, but recommended)
- 1/8 cup shredded coconut
- 1/4 cup So Delicious Coconut Greek-style yogurt
- pinch of salt
How to make it:
- Bring coconut milk to a boil, add rolled oats, and reduce heat to medium. (If you'd like to add chia seeds, do so now.)
- Meanwhile, heat up a small skillet over medium heat. Once it's warm, add a handful or two of shredded coconut. Keep an eye on this; alternate between tossing/stirring the shredded coconut and stirring the oatmeal. Once the coconut turns a pretty golden color, take it off the heat. Congratulations; you just toasted coconut! 😉
- Once more of the liquid has absorbed, add a pinch of salt and stir. Then, stir in about 1/3 of the yogurt.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add another splash of coconut milk, and then top with the remaining yogurt and toasted coconut.
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