Creamy Coconut Oatmeal Recipe
Discover the joy of mornings with this quick Creamy Coconut Oatmeal, topped with jam and cream – a perfect start to your day!
Servings: 1
Calories: 743kcal
Ingredients
- 1 cup dry quick instant oats
- 1/8 cup packed brown sugar
- 1/4 cup loosely packed dried sweetened coconut flakes
- 1/4 cup roughly chopped macadamia nuts
- Jam and cream for serving optional... but not really
Instructions
- Bring 1 cup of water to a boil in a small saucepan. Turn off the heat and stir in the oats. Add the sugar, coconut, and macadamia nuts (reserving some for topping if desired) and gently mix into the oatmeal.
- Transfer to a bowl, top with a spoonful of jam, and drizzle with cream. Serve warm.
Notes
Store Creamy Coconut Oatmeal leftovers in an airtight container and refrigerate for up to 5 days. To freeze, portion the oatmeal into freezer-safe containers and freeze for up to 3 months.
To reheat, microwave it for 1-2 minutes, stirring halfway through, or warm it on the stove top with a splash of milk or water to reach your desired consistency.
Nutrition
Serving: 1serving | Calories: 743kcal | Carbohydrates: 98g | Protein: 14g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Sodium: 72mg | Potassium: 527mg | Fiber: 13g | Sugar: 37g | Vitamin C: 0.4mg | Calcium: 92mg | Iron: 6mg
