It’s been a while since I’ve posted a recipe. But I’ve made this twice now, and it’s good enough to share. It’s sweet, but not cloying. Satisfying, but not heavy. It’s like an online dating site, where people “like to party but also like to stay in” and “like to be active but also like to kick back and chill.” In other words, it’s perfect.
Coconut Apricot Oatmeal
Adapted from The Kitchn
- 1 cup oats
- 2 cups almond milk
- 1/2 cup water
- 4 cinnamon sticks
- 4 dates, chopped
- 3 tablespoons unsweetened shredded coconut
- 1/2 teaspoon powdered ginger
- 2 apricots, pitted and halved
- 1/2 teaspoon maple syrup
- 1/4 cup pecans
- 1 teaspoon creamed coconut
- Flaky finishing salt, such as Maldon
- Combine oats, water, milk, cinnamon sticks, dates, shredded coconut and ginger into a medium saucepan. Simmer until desired consistency is reached, 10-15 minutes.
- Meanwhile, toast and chop your pecans.
- Preheat the boiler on the “low” setting. Rub the cut halves of the apricots with the maple syrup and put on a baking sheet. Broil for 4 – 6 minutes, until soft and starting to char.
- When oatmeal is done, mix in creamed coconut. Add apricots, top with flaky sea salt and pecans.
A warming breakfast that feels just a little bit fancy. I bet it would be even more decadent if you made it with coconut milk. And who doesn’t need a little extra decadence?