Oats simmered in almond milk until they reach a velvety texture are gentle on digestion, as are sweet stone fruits -- any combination of nectarines, peaches, and apricots will do. Saute them in coconut oil for a tropical touch.



Ingredient Checklist


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

  • 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.

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

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

Reviews (3)

21 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
Awesome, so creamy and delicious. The caramelized apricots were an amazing feature.
Rating: 5 stars
This recipe is delicious! I'm generally not fond of coconut, but it's not overwhelming in this dish. I've made it several times. It's become one of my favorite ways to start the day. Super Yummy!
Rating: Unrated
This recipe is awesome! I made the almond milk that is included in the magazine and iPad emag and love it. The oats and coconut is so creamy and then the nectarines caramelize and make the dish so fabulous. I can see using peaches or plums as well. I also love the maple syrup touch.