COCONUT CREAM OATMEAL BITES
Number Of Ingredients 6
Steps:
- Process ground oats, coconut cream, honey (other liquid sweetener), coconut flour and vanilla (optional) in your food processor.
- From here: either form walnut sized balls and roll into coconut flour, inserting a hazelnut on top or place 1-2 tbsp of the mixture into silicone baking cups and put the hazelnut on top of each.
- Whatever you decide - I'm proud of you. Then place in a Tupperware and put in the fridge for 1 hour to firm.
SWEET COCONUT OATMEAL
Oatmeal is only as exciting as the stuff you put into it, since it's boring on its own. This dish is sweet and creamy, a tad exotic, and the kids will love it. If you want, prepare it the day before, refrigerate, and reheat in the microwave. Enjoy!
Provided by dalliance
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
- Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 44.8 g, Fat 34.6 g, Fiber 5.9 g, Protein 6.8 g, SaturatedFat 29.5 g, Sodium 24.6 mg, Sugar 21.1 g
COCONUT CREAM OATMEAL
Make and share this Coconut Cream Oatmeal recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 7m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toast coconut in a pan on top of the stove for a few seconds.
- Bring water and salt to a boil and add oats, cooking for 1 minute.
- Remove from heat and stir in sweetened condensed skim milk, extract and coconut stir until well blended.
- Cover and let stand 2 to 3 minutes.
- Oatmeal will thicken as it sits.
Nutrition Facts : Calories 168.2, Fat 3.4, SaturatedFat 1.2, Sodium 17.2, Carbohydrate 28.8, Fiber 4.4, Sugar 1.4, Protein 5.4
CREAMY COCONUT-BANANA OATMEAL
Use your microwave to make this creamy oatmeal with banana, shredded coconut, and coconut milk in minutes for a quick and delicious breakfast.
Provided by fiestyturtle
Categories Oatmeal
Time 8m
Yield 1
Number Of Ingredients 6
Steps:
- Combine milk and oats in a microwave-safe bowl. Cook in the microwave until oatmeal starts to bulge at the top and has a smooth, creamy consistency, 1 to 3 minutes.
- Mix in banana, coconut milk, and shredded coconut until well combined. Sweeten with sugar to taste.
Nutrition Facts : Calories 578.4 calories, Carbohydrate 60.7 g, Cholesterol 14.6 mg, Fat 33.5 g, Fiber 10 g, Protein 14.7 g, SaturatedFat 26.8 g, Sodium 94 mg, Sugar 22.1 g
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- Place the oats and nuts in a medium skillet over medium heat. Cook, stirring frequently, until the oats turn slightly golden and fragrant, about 5 minutes. Transfer to a medium mixing bowl and stir in the flaxseed, cinnamon, and salt.
- Place the pan back on the stove over low heat. Add the peanut butter, dates, honey, vanilla, and water. Stir until evenly combined (you're not "cooking" the mixture; warming it just makes it easier to combine). Using a rubber spatula, scrape the mixture into the bowl with the oats/nuts. Stir until evenly combined. Refrigerate the mixture for 5 to 10 minutes, or until cool enough to handle.
- Place the coconut in a shallow bowl. Roll the mixture into tablespoon-size balls, then roll in the coconut to coat. Place the balls in the refrigerator, uncovered, to set until cold, a few hours (or about 45 minutes in the freezer). The bites will keep in a covered container for up to a week in the refrigerator.
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