Coconut Breakfast Pudding with Sauteed Nectarines

Photo: Con Poulos

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.


  • cup old-fashioned rolled oats

  • cup unsweetened shredded coconut

  • 1 cup plain almond milk

  • teaspoon ground cinnamon

  • Pinch of coarse salt

  • 2 teaspoons coconut oil

  • 2 nectarines, sliced

  • 1 tablespoon maple syrup, plus more for drizzling

  • ¼ cup unsweetened large coconut flakes, toasted


  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.

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