Coconut & Vanilla Oatmeal

This is without a doubt my favourite oatmeal recipe at the moment. The light coconut crunch works beautifully with the dreamy hit of vanilla and the sweet maple syrup. It's unbelievably satisfying and fulfilling which will keep you full of energy throughout the morning.  If you're in a rush then that's no problem as it takes no more than 10 minutes to make! You could always put it in a jam jar to enjoy on-the-go.

I was inspired by Deliciously Ella's Coconut Porridge but it uses a lot of ingredients that are quite expensive and not very easy to get hold of such as, almond butter and coconut oil. Therefore I made a recipe which many people will have the ingredients in the kitchen cupboard. Again, I'm using milled flaxseed but it is completely optional.

Coconut, oh coconut… :) It's deliciously refreshing and is good for your brain too! The copper in desiccated coconut activates the enzymes responsible of neurotransmitters which are the chemicals your brain uses to rely information. So it's a breakfast that makes you intelligent too - what's not to like?!

Serves 1

40g Oatmeal 

2 dessert spoons desiccated coconut

1 tsp vanilla extract

1 tsp maple syrup

pinch of salt

1/2 cup milk

1/2 cup water

1 dessert spoon milled flaxseed with bio cultures & vitamin D (optional)

Method

Put the oatmeal into the pan with the water, milk, coconut and salt. I use Oatly Organic Milk but any milk will do. Stir continuously until the oatmeal thickens - after about 6 minutes. Then add the rest of the ingredients and stir for a further 4-5 minutes until all the liquid has been absorbed and the oatmeal has a thick consistency.

To Serve

I like to add fresh blueberries and a sprinkling of desiccated coconut, but you could also add honey or crushed nuts.