The week in breakfast. Scrambled eggs. Coconut oats. Repeat.
While I’m here, you might like to try these oats. One bowl and you’re good for the day.
I tend to swap ingredients in and out with oats to suit my tastes. Season as you like.
Creamy Coconut Oats
makes 1 large or 2 modest servings
1/2 cup steel cut oats
1 tablespoon chia seeds
3 cups water (for soaking and cooking)
coarse sea salt
1/2 tablespoon coconut butter
1/4 cup toasted coconut, to taste
1 tablespoon coconut sugar, or more to taste
optional (for super coconut lovers): a spoonful of coconut cream on top
In a small saucepan, soak the oats and chia seeds in water for several hours or overnight.
The next morning, place the soaked oats and chia pan over medium heat, add a pinch of salt, and bring to a boil. Turn the heat down to low and cook for 20 to 30 minutes, stirring occasionally, until the oats are tender and float pillow-like in the pan. Add more water if the oats look stiff and dry out too quickly.
Remove from the heat. Stir in the coconut butter, toasted coconut, and coconut sugar. Spoon the optional coconut cream on top. Serve warm.