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Sunday, October 7, 2012

"Mounds" of Oatmeal

Lately, I have been craving oatmeal!  While part of this craving comes from the Fall weather that has finally settled in, it also happens to be one of the few things that sounds good and comes together quickly for an early breakfast. 

Early for me really does mean early.  Since I'm currently working both a full-time and part-time job, I’ve been getting up at 4:30 am to get in my workout before heading off to work. On the days I work both jobs, I don’t get home until after 9:30 and let’s be honest…a workout is certainly not going to happen then.

Since I am NOT a morning person, getting up this early is a huge feat for me.  Breakfast needs to be quick and painless, but also pretty filling since lunch seems to be happening later and later each day.

I find that oatmeal is a perfect combo of warmth (for cold mornings) and creaminess and is a perfect neutral pallet to spice up in any way that makes your little heart happy!  I have a multitude of flavors I want to share; I’ll do my best to spread them out and not overwhelm you with too many oatmeal recipes at once.

This recipe was originally designed for my husband.  He’s a fan of almost anything coconut and loves chocolate almost as much as I do.  It’s a creamy combo of coconut and dark chocolate that makes breakfast feel like dessert!

Side note:  typically rolled oats are cook at a ratio of 1 to 1 (oats to liquid).  However, I have found that an additional ½ cup of liquid increases the volume just enough to hold me over on super long days and creates a extra creamy texture.

Mounds (or Almond Joy) Oatmeal

½ cup rolled oats (make sure you use certified gluten-free oats if you need the gf factor)
¾ cup unsweetened coconut milk (I like the Trader Joe’s brand, but any of the brands that come in a carton will work.)
¾ water
2 tablespoons shredded unsweetened coconut, divided
Sweetener to taste (I like mine with 1 packet of Splenda)
Pinch of salt
1 tablespoon dark chocolate chips
OPTIONAL:  ½ tsp almond extract – to make an Almond Joy flavor

Combine oats, water, coconut milk, 1 tablespoon shredded coconut, sweetener and salt in a small saucepan.  Bring mixture to a boil over high heat.  Reduce heat to medium and simmer for 10-12 minutes until most of the liquid has been absorbed.
 If using almond extract, remove the pan from the heat and stir in the extract.
Pour into a bow and top with the remaining 1 tablespoon shredded coconut and dark chocolate chips.

If you want to skip the stove-top all together, simple combine oats, water, coconut milk, 1 tablespoon shredded coconut, sweetener and salt in a microwave-safe bowl.  Make sure the bowl has plenty of room in it to accommodate the oatmeal mixture as it boils.
Microwave on high for 5-8 minutes, in 2-3 minute intervals, stirring in between.  If you are worried about bowl size, make sure you watch it carefully.  Spilled oatmeal in the microwave is not a fun mess to clean up, TRUST ME! J
If using almond extract, stir in once oatmeal is cooked to your liking.
Top with remaining 1 tablespoon shredded coconut and dark chocolate chips.

5 comments:

  1. This sounds so good. I will have to try it.

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  2. Wow, 4.30am is very early indeed! I always feel like I'm getting up early at 6.30! Your Oatmeal sounds delicious - it's lovely when healthy is delicious too!

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  3. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

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  4. My kind of combination!! I am featuring your recipe on AFW, thanks for sharing with us!

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  5. Yum! Looks tasty I will have to try it. I love oatmeal. Dropping by from allergy free wednesday. :)

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