Coconut Breakfast Pudding with Sautéed Nectarines
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 cup water
- 1/4 teaspoon ground cinnamon
- 1 tablespoon coconut oil
- 1 cup old-fashioned oats
- 1/8 teaspoon kosher salt
- 1/2 cup shredded coconut (i used unsweetened)
- 1 cup unsweetened almond milk (you may use vanilla if yo
- 3 tablespoons 100% pure maple syrup (plus extra for drizzling)
- 3 nectarines, pitted and sliced
- unsweetened shaved coconut for garnish
- Carbohydrate 37.3731175 g
- Cholesterol 0 mg
- Fat 10.66803 g
- Fiber 6.10857520866394 g
- Protein 9.4713675 g
- Saturated Fat 6.56464125 g
- Serving Size 1 1 -4 (182g)
- Sodium 81.470600004007 mg
- Sugar 31.2645422913361 g
- Trans Fat 0.946288250000001 g
- Calories 277 calories
In a large saucepan, combine the oats, shredded coconut, water, almond milk, 2 tablespoons of the maple syrup, cinnamon and salt. Stir to combine. Heat over high heat and bring to a boil. Lower to a simmer and cover. Cook for 15-16 minutes or until the oatmeal (pudding) is cooked to your liking. Remove from heat, stir and keep covered until you are ready to serve.In a large sauté pan, add the coconut oil and melt over medium heat. Add the nectarines and caramelize for just a minute or two. Cook them too long and they will break down (which isn't necessarily a bad thing). Stir in the remaining tablespoon of maple syrup and remove from heat.Divide the oats between 2 bowls (3-4 bowls for smaller servings). Top with nectarines, shaved coconut and a drizzle of maple syrup.Enjoy immediately!
