Creamy coconut milk oatmeal, sweetened with maple syrup and swirled with homemade strawberry chia jam. Top it with fresh pineapple and even more coconut for a breakfast so good, it could be dessert!
Course Breakfast
Cuisine American
Keyword coconut milk oatmeal
Prep Time 20 minutesminutes
Cook Time 8 minutesminutes
Total Time 28 minutesminutes
Servings 2servings
Calories 477kcal
Author Erica
Ingredients
Strawberry Chia Jam
12ouncesfresh strawberrieswashed and chopped
2-3tablespoonshoney
2tablespoonslime juice
1tablespoonchia seeds
Pineapple Coconut Oatmeal
1cupold fashioned oats
1 ½cupscoconut milkor almond milk
2tablespoonsmaple syrup
1tablespoonsdesiccated coconut
2-3tablespoonsstrawberry chia jamor your favorite jarred jam
Fresh pineapple chunks
Roasted coconut chips
Instructions
Strawberry Chia Jam
Set a heavy-bottomed pot over medium heat. Place chopped strawberries, honey, and lime juice in pot and stir to combine. Bring to a low boil, then reduce heat to medium-low.
Add chia seeds. Allow to simmer for about 15 minutes, until thickened. Remove from heat and allow to cool.
Pineapple Coconut Oatmeal
In a clean, heavy-bottomed pot set over medium heat, add Quaker® Old Fashioned Oats. Allow oats to toast for 2-3 minutes, stirring to prevent burning.
When oats are fragrant and slightly browned, add coconut almond milk, maple syrup, and desiccated coconut. Stir to combine, and cook for 4-5 minutes until oatmeal thickens.
Portion into bowls. Swirl in strawberry chia jam, and top with fresh pineapple and coconut chips. Enjoy!
Notes
This jam contains NO PECTIN, but may be canned if desired. Follow proper canning instructions. If not canning, use within one week. This oatmeal is fairly thick. To make more like a porridge, add more milk while cooking.