Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream

Other prospective titles for this post consisted of, “3 of my preferred things” or “Dishes I have actually Been Suggesting to Inform You About.” I have actually been feeling under the weather condition for the previous week, and now that I can lastly smell and taste correctly once again, I’m back to offset my lack with 3 dishes in one. (A much better blog writer would have dishes on reserve for celebrations like these, however, I need to be adequately delighted about a dish to publish it and I might barely stand to rest on an excellent one.)

Each element is wonderful by itself, however they so occur to integrate marvelously well in one breakfast bowl. Nutty, fruity, velvety yes, more, please.

stawberry chia jam

I’ll provide you a rundown of each. The oatmeal cooking method, which I found in Megan Gordan’s Whole-Grain Mornings cookbook, yields nutty and fluffy (not mushy) oatmeal.

The strawberry chia jam uses summertime’s finest [frozen] strawberries, a dollop of natural sweetener and thickens with the aid of “superfood” chia seeds. It cooks down in under half an hour and tastes much fresher and brighter than store-bought jams.

Last but not least, coconut whipped cream has actually currently taken the web by storm, for excellent factor. I like it simply as much, if not more than, newly whipped cream. It’s much better for you, too.

toasted oatmeal

Considering That I have not been feeling well, I have actually been paying additional attention to the fuel that I have actually been taking in. I’m not a nutritional expert, however I think that this breakfast is outstanding fuel. It has lots of entire grains, seeds, fruit and healthy fat. And more than that, it’s insane scrumptious and cheers up bleak winter season early mornings with a swirl of stunning pink. Can’t beat that!

I need to discuss that while I was cuddled up with sweet Cookie in front of the television (Home of Cards season 2!), I investigated foods that recover and combat swelling. The web states those foods are veggies, fruits, entire grains, seeds … whatever I’m currently accustomed to consuming! High 5, self. Method to treat yourself kindly, dish makers. Hope you delight in these dishes as much as I do.

coconut whipped cream

Toasted oatmeal with strawberry chia jam and coconut whipped cream recipe - cookieandkate.com

Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 25 minutes
  • Overall Time: 35 minutes
  • Yield: 2 to 4 1 x
  • Classification: Breakfast

4.9 from 18 evaluations

3 healthy dishes in one bowl: the very best toasted oatmeal, (frozen) strawberry chia jam and coconut whipped cream. This breakfast is quickly vegan and gluten totally free (see notes). If you’re making the coconut whipped cream, make sure to chill your coconut milk overnight, and position your blending bowl in the freezer a minimum of thirty minutes.

Active Ingredients

Strawberry chia jam (yields about 1 cup, you may wish to double these quantities so you’ll have more for later on)

  • 1 bag (12 ounces) frozen natural strawberries or other berries *
  • 2 to 3 tablespoons honey, maple syrup or agave nectar
  • 1 tablespoon chia seeds

Toasted oatmeal

  • 1 to 2 tablespoons coconut oil or butter
  • 2 cups rolled oats
  • 1 1/2 cups + 2 tablespoons water
  • 1/2 cup milk of option (I utilized light coconut milk)
  • Generous pinch kosher or sea salt
  • Pinch of ground cinnamon (optional)
  • Pinch of ground ginger (optional)
  • Optional mix-ins: flax seeds, shredded coconut, toasted nuts, and so on

Coconut whipped cream

  • 1 can (14 ounces) complete fat coconut milk, cooled a minimum of 10 hours (the coconut milk MUST be complete fat and MUST be cooled for a minimum of 10 hours. Put a blending bowl in the freezer or fridge to chill while you’re at it.)
  • 1 tablespoon honey, maple syrup or agave nectar
  • 1/2 teaspoon vanilla extract

Directions

  1. The strawberry chia jam takes the longest to make, so let’s begin with the jam: In a medium pan, integrate the berries (no requirement to thaw if they are frozen) and sweetener. Cover and give a simmer over medium heat, stirring often. As soon as the berries are warmed throughout and saucy (5 minutes or more), gently mash the berries with a potato masher or fork.
  2. Lower the heat to medium low. Stir in the chia seeds and cook, stirring often, till the jam is minimized and looking, for absence of much better term, jammy (15 to 20 minutes). Keep in mind that the jam will even more thicken up as it cools. Get rid of the pan from heat and include more sweetener if you ‘d like.
  3. Make the oatmeal: Melt the coconut oil/butter in a big frying pan over medium heat. Include the oats and toast over medium heat, stirring sometimes, till they begin smelling aromatic and cozy, around 6 to 8 minutes.
  4. In a big, heavy bottomed pot, integrate the milk, water, salt, cinnamon and ginger. Bring the mix to a sluggish boil over medium heat. Include the toasted oats and carefully stir one or two times to integrate the oats into the liquid. Cover the pot and switch off the heat. Let the oats rest on the burner, unblemished, for 7 minutes. After 7 minutes, reveal and examine the oats. Mine were completely done at this moment, however if yours are wetter than you ‘d like, let them continue to take in water in a covered pot for a couple of more minutes.
  5. Make the coconut whipped cream: Take out the cooled can of coconut milk and blending bowl. The coconut cream need to have separated from the liquid by now. Turn the can over and open it from the bottom with a can opener. Put out the coconut water (reserve for healthy smoothies if you ‘d like).
  6. Scoop the strong coconut cream into the cooled bowl. Utilizing an electrical hand mixer, beat the cream till fluffy and smooth. Include the sweetener and vanilla extract and carefully mix once again to integrate. Utilize the coconut cream right away or cover and save in the refrigerator for later (it will be soft at space temperature level and company when cold).

Notes

Oatmeal dish adjusted from Megan Gordan’s Whole-Grain Mornings cookbook. Chia jam and coconut whipped cream cooking methods adjusted from Angela Liddon’s upcoming The Oh She Shines Cookbook. (You can pre-order it now! Angela has a detailed coconut whipped cream tutorial here and a dish for blueberry vanilla chia jam here.)
* On utilizing frozen berries: I truly advise frozen berries for this jam. They break down particularly well once heated and taste much better than off-season berries. Angela states that fresh strawberries do not break down along with other berries, so if you’re utilizing fresh strawberries, she suggests breaking them down in a food mill prior to cooking.
Dish yields 2 huge or 4 moderate parts. Shop remaining parts independently in the fridge, covered. You may wish to include a little water while reheating the oats.
Make it gluten totally free: Usage accredited gluten-free oats.
Make it vegan: Usage coconut oil rather of butter and maple syrup or agave nectar rather of honey.
If you wish to include more protein to this breakfast, leading your oatmeal with nuts and/or Greek yogurt.

▸ Nutrition Details

The info revealed is a price quote supplied by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

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