Coconut Breakfast Pudding with Sauteed Nectarines

  • Servings: 2
Coconut Breakfast Pudding with Sauteed Nectarines

Photography: Con Poulos

Source: Whole Living, July/August July/August 2012

Ingredients

  • 2/3 cup old-fashioned rolled oats
  • 1/3 cup unsweetened shredded coconut
  • 1 cup Amy Chaplin's Homemade Almond Milk
  • 1/8 teaspoon ground cinnamon
  • Pinch of coarse salt
  • 2 teaspoons coconut oil
  • 2 nectarines, sliced
  • 1 tablespoon maple syrup, plus more for drizzling
  • 1/4 cup unsweetened large coconut flakes, toasted

Directions

  1. In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight.

  2. Transfer mixture to a saucepan and add milk, cinnamon, and salt. Bring to a boil, then reduce heat and simmer, covered, until creamy, about 12 minutes. Remove from heat, stir, and cover.

  3. Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in syrup.

  4. Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired.

Reviews

Be the first to comment!

Related Topics