Breakfast quinoa. That’s what I thought of as I peered inside the pantry this morning. Coconut quinoa with sliced bananas, that sounds like a great idea, doesn’t it? But wait Trina, to make breakfast quinoa, you need quinoa. Alas, when I looked in the pantry, no quinoa. You can imagine my disappointment. Well what was I supposed to now? I have to eat, and I need whatever I eat to be pretty enough to blog about.
Oatmeal. The new prettiest breakfast food. Well I can make that, it’s easy, and I can decorate it. Recently, thanks to a plethora of health bloggers/ instagrammers, it’s become a the new “it” breakfast food (yes, there is such thing as in “it” food). Decorating oatmeal is an art. These bowls are carefully arranged with an assortment of fruits, nuts, nut butter, chocolate, etc. And you thought oatmeal was just that plain healthy mush. This oatmeal isn’t quite as fancy as the ones you might see, but it’s still quite tasty. Now to tell you the truth — I’ve actually made this oatmeal multiple times. It’s more time consuming then just making strawberries and cream oatmeal from the packet, but it’s SO much better. Health wise AND taste wise. It’s also sweetened with dates and coconut milk, thus making it vegan and refined sugar-free. Like me, you can’t make this oatmeal just once, you’ll have to make it multiple times.
Strawberry Coconut Date Oatmeal (makes 1 serving)
1/2 cup old fashioned oats
1/3 cup light coconut milk
2/3 cup water
3 pitted and chopped medjool dates
Pinch of salt
1/8 tsp. coconut extract
3-4 sliced strawberries
Shredded coconut to garnish (optional)
- In a pot, bring coconut milk and water to a boil. Add oats, dates, and salt. Bring heat down to medium or low.
- Cook for 6-8 minutes, stirring occasionally. Once it’s thick and creamy, take it off the stove and add coconut extract.
- Pour into a bowl and decorate with sliced strawberries. Garnish with shredded coconut.