There is something to be said for a warming bowl of oats in the morning, even in spring. And as a bonus, this made us 2 days worth of breakfast.
Maple Infused Raisins over Coconut Oatmeal
- ¾ cup raisins (preferably organic)
- ½ cup pure maple syrup
- 1 tsp ground cinnamon
- 4 cups unsweetened coconut milk beverage
- 2 cups old-fashioned oats (gluten-free if needed)
- Pinch fine sea salt
Add the raisins, maple syrup and cinnamon to a small saucepan. Heat over medium-low until simmering. Take off heat, set aside.
Meanwhile, add coconut milk and salt to a tall saucepan, heat on high until boiling (keep an eye on the pot, it can boil over!). Add in oats, return to a boil, lower heat to medium-low and cook for 5 to 7 minutes, stirring often. The oats will thicken upon standing.
Serve oats topped with raisins and syrup.
For an easy breakfast, make in advance and plate in bowls. Reheat in microwave for about a minute, stirring well.
Love oatmeal? Looking for more plant-based breakfast ideas? Have you seen our newest cookbook, Oats Gone Wild?