Roasted Strawberries + Cream Oatmeal with Toasted Coconut
Roasted Strawberries + Cream Oatmeal with Toasted Coconut is a gluten free and lacto ovo vegetarian main course. One portion of this dish contains about 23g of protein, 27g of fat, and a total of 570 calories. For $2.54 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 2. 8 people were impressed by this recipe. If you have salt, vanilla yogurt, milk, and a few other ingredients on hand, you can make it. It is brought to you by Pumpkin & Peanut Butter. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns an amazing spoonacular score of 91%. Similar recipes include Roasted Strawberries and Cream Steel Cut Oatmeal, Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream, and Balsamic roasted strawberries with coconut cream.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup sliced toasted almonds
1 teaspoon cinnamon
1/4 cup thick cut coconut flakes
1 teaspoon coconut oil
1 teaspoon maple syrup (or more if desired)
1 cup milk
1/2 cup old fashioned oat bran (or quick oats)
1/2 cup old fashioned oats
pinch of salt
2 cups strawberries, de-stemmed and halved
8oz vanilla yogurt (I used Siggi's Vanilla 4% yogurt)
1 cup water
Equipment:
baking paper
baking sheet
oven
sauce pan
bowl
Cooking instruction summary:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Spread strawberries over parchment lined baking sheet and toss with 1 teaspoon of melted coconut oil. Roast for 15-20 minutes, or until juicy and tender. In the same oven, place a small baking sheet topped with 1/4 cup of thick cut coconut flakes. Bake for 5-7 minutes, or until just golden. Watch them carefully, as they burn very easily! While the strawberries are roasted, pour 1 cup of water and 1 cup of milk into a medium sized saucepan. Pour in 1/2 cup of old fashioned oats and 1/2 cup of oat bran (or quick oats). Add a pinch of salt and stir. Bring to a boil, then turn down to a simmer and cover for 10-12 minutes. While oats are cooking, uncover a few times and stir to check consistency. When oats have reached your desired texture and consistency, stir in 1 teaspoon of cinnamon. Pour oatmeal into 2-4 bowls. Top each with 1/2-1 teaspoon of maple syrup and a large scoop of vanilla yogurt. Add on a scoop of the roasted strawberries and a sprinkle of both the toasted coconut and the sliced almonds. Enjoy!
Step by step:
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Spread strawberries over parchment lined baking sheet and toss with 1 teaspoon of melted coconut oil. Roast for 15-20 minutes, or until juicy and tender.
3. In the same oven, place a small baking sheet topped with 1/4 cup of thick cut coconut flakes.
4. Bake for 5-7 minutes, or until just golden. Watch them carefully, as they burn very easily!
5. While the strawberries are roasted, pour 1 cup of water and 1 cup of milk into a medium sized saucepan.
6. Pour in 1/2 cup of old fashioned oats and 1/2 cup of oat bran (or quick oats).
7. Add a pinch of salt and stir. Bring to a boil, then turn down to a simmer and cover for 10-12 minutes. While oats are cooking, uncover a few times and stir to check consistency.
8. When oats have reached your desired texture and consistency, stir in 1 teaspoon of cinnamon.
9. Pour oatmeal into 2-4 bowls. Top each with 1/2-1 teaspoon of maple syrup and a large scoop of vanilla yogurt.
10. Add on a scoop of the roasted strawberries and a sprinkle of both the toasted coconut and the sliced almonds. Enjoy!
Nutrition Information:
covered percent of daily need
