There are certain buzzwords that will grab my attention when it comes to recipes: “Moroccan”, “Bacon-wrapped”, “Coconut”…
So it’s no surprise that “Coconut Breakfast Pudding with Sauteed Nectarines” would catch my eye. The fact that it was featured in Whole Living (and therefore must be healthy) made it even more appealing. According to the article, the oats are easy on your digestive system, but this is also incredibly filling.
The oats and shredded coconut need to be soaked overnight, so this is requires a little planning ahead. But that just means in the morning you’ll be one step closer to a satisfying, flavorful breakfast.
Coconut Breakfast Pudding with Sauteed Nectarines (from Whole Living, July/August 2012; serves 2)
The night before: Soak 2/3 cup old-fashioned rolled oats and 1/3 cup unsweetened shredded coconut in a bowl with 1 1/2 cups water and refrigerate.
In the morning: Transfer the coconut-oat mixture to a saucepan and stir in 1 cup plain almond milk, 1/8 tsp ground cinnamon, and a pinch of coarse salt. Bring to a boil, reduce heat and simmer, covered, until creamy (about 12 minutes). Remove from heat, stir, and cover.
Heat 2 tsp coconut oil in a skillet over medium-high heat. Saute 2 sliced nectarines until golden, 1 to 2 minutes. (After two minutes, my nectarines were still not golden, but I was worried about them getting mushy… I think the pan wasn’t hot enough, so be sure to heat the oil before you add the fruit). Stir in 1 tbsp maple syrup.
Divide oats between two bowls and top with nectarines and 1/4 cup toasted, unsweetened large coconut flakes (per usual, I was too impatient to toast the coconut flakes, and it was fine. But there’s certainly time to toast them while the oats are simmering.) Drizzle with additional syrup, if desired.