Everyday Oatmeal with Amaranth, Coconut, and Maple Sautéed Apples
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- pinch of salt
- 1 tbsp water
- 1 cup almond milk
- 2 tbsp maple syrup
- 1 cup rolled oats gluten-free if you prefer
- 3 tbsp amaranth seed (or more oats if that's all you have)
- 1 cup coconut milk (i use light just be sure check the ingredient list to make sure it's only got 2-3 ingredients), plus more as needed
- coconut oil or ghee
- 1 apple, cored and cut into thin slices
- squeeze of lemon (about 1 tbsp)
- 1/4 - 1/2 tsp ground cinnamon
- unsweetened flaked coconut optional
- Carbohydrate 32.2272156264475 g
- Cholesterol 2.45 mg
- Fat 3.25397500000432 g
- Fiber 4.09050015449524 g
- Protein 6.336375 g
- Saturated Fat 0.836317500000777 g
- Serving Size 1 1 Serving (84g)
- Sodium 93.2513125001942 mg
- Sugar 28.1367154719523 g
- Trans Fat 0.48215 g
- Calories 182 calories
Put the oats, amaranth, coconut and almond milks, and salt in a medium sized pot and bring to a simmer over medium heat, stirring constantly. Continue to simmer and stir until the oats break down, but there is still a little bit of pop left in the amaranth. Add more milk, as necessary to keep the consistency creamy and to prevent it from burning.In the meantime, heat up a little dab of coconut or ghee in a frying pan and add the apples in the pan. Drizzle over the lemon juice, water, and maple syrup, and sprinkle in the cinnamon. Give the pan a shake to incorporate the liquids with the cinnamon, without disturbing the apples too much. Put a lid on the pan and simmer on medium-low heat until the apples are soft but still retain some of their shape.If you want to top it with flaked coconut: while the oats and apples are cooking, put the coconut in a pan over medium-low heat and toast until golden brown. Remove from the head immediately.To serve: Spoon the oatmeal into bowls and top with the soft, sweetened apples and some toasted coconut.
