Raspberry Coconut Oatmeal
This filling breakfast is not only easy to make but also fast. If cooking for yourself you can save the leftover oatmeal and have it for breakfast the next day or even as an evening dessert for your sweet tooth.
Ingredients
- 1 cup Sprouted rolled oats
- 2 1/4 cup Water
- 1/4 tsp Salt
- 1/2 cup Raspberries
- 1/2 cup Coconut Cream
- 1/4 cup Sugar-Free Sweetener
- 1 tbsp Grass fed Butter
- 1 tbsp Maple Syrup
Instructions
- In a medium pot bring salt and water to a boil.
- Add the rolled oats and reduce the heat to low.
- Cover with a lid that is tilted to the side.
- Simmer for 5-10 minutes until it's tender.
- While waiting, place raspberres into small pan on medium heat.
- Cook for 2 - 5 minutes until raspberries are the consistency that you like.
- Remove oatmeal from heat and add the butter sugar and raspberries.
- In a small bowl mix the coconut cream with maple syrup.
- Top your oatmeal with the coconut cream mixture.
- Add a dash of salt on top to bring out more of it's flavor (optional)