I first stumbled upon a recipe for grapefruit oatmeal on Pinterest (imagine that!), and I was initially skeptical. I have never used citrus in my oatmeal before, and I had a hard time imagining how those segments of bitter juice would mesh with an earthy bowl of porridge.
Well, I’m here to tell you that they mesh beautifully. Even more impressively, after I dropped the segments in and stirred, they broke into their tiny, individual pockets of juice, which resulted in every spoonful having an equal dose of grapefruit! In fact, this bowl of oatmeal has actually become one of my all-time favorites!
What you'll need:
- 1 cup coconut milk*
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 a grapefruit
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- pinch of salt
- shredded coconut and honey for topping
How to make it:
- Prep your grapefruit.
- Bring coconut milk (I sometimes use half-coconut milk, half-water) to a boil. Add oats and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
- Cut/spoon out segments of half a grapefruit and add to your saucepan. Stir until the segments begin breaking apart.
- Once more of the liquid has absorbed, add about a 1/4 tsp. each of ground ginger (and/or nutmeg) and cinnamon. Nutmeg is commonly paired with grapefruit, but I don't really like it, so I generally don't include it.
- If you'd like to add any additional 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. Serve with another splash of coconut milk, some shredded coconut, and a drizzle of honey (you can obviously skip this to keep it vegan).
Just an FYI:
*You can use the coconut milk from the can, but it will taste best with coconut milk from a carton, such as the Silk brand. The "original" varieties are best because they have the strongest coconut flavor. I find the unsweetened variety to taste a little watery and bland.
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