They say that breakfast is the most important meal of the day, you know what I completely agree with this assertion. I couldn’t envision going about my daily errands on an empty stomach, I would be far too tired and aloof to make it through the day. When it comes to starting the day I like to keep things simple – smoothies, oatmeal and the occasional omelette. I’m not really too adventurous when it comes to breakfast time, however I never miss consuming any one of the aforementioned in the morning and that is why I am sharing this oatmeal recipe. Oatmeal is virtually loaded with a good source of fiber which essential for keeping our colon healthy. It’s slow releasing properties make it an even ideal choice for eating first thing in the morning as it will keep you feeling fuller for much longer. Why not be daring and pair your oatmeal with some toasted coconut, powder cardamom for flavour and add some mango drizzling with a low GI sweetener such as coconut nectar for sweetness. I promise you will be in love with this recipe as much as I am after giving it a try.
- 1 cup of gluten free oats (quick oats)
- 1 cup of full fat coconut milk
- ½ a cup of water (add more if needed)
- 1 tsp of cardamom powder
For the topping
- 3 tbsp of shredded coconut
- mango, chunks
- and coconut nectar or another low GI index sweetener (maple syrup, agave)
Preheat the oven to 350F/180C/gas mark 4.
Place the shredded coconut on a baking tray lined with parchment paper and toast coconut in the oven until golden brown. This should take 5-6 minutes maximum but do keep an eye on the oven as the coconut darkens.
Once toasted remove from the oven and allow to cool and set aside
Using a medium sized saucepan combine the coconut milk and water then bring to the boil.
Once the liquid has reached boiling point, proceed to stir in the cardamom, vanilla and oats.
Continue to mix until the oatmeal thickens up (should take approx 4 minutes) if the oatmeal is too thick for your liking simply add 1/4 cup more of water.
Remove the sauce pan from the stove, ready to serve the oatmeal.
Garnish with mango, shredded coconut and a drizzle of your choosen sweetener