Toasted Oatmeal with Mashed Raspberries & Coconut Whipped Cream (V, GF) | Busy Girl Healthy World
Now that the weather is cooling down, I’ve really been enjoying nice hot breakfasts. This recipe was inspired by one I saw on Pinterest, but I created my own version to my taste and preferences. Toasting the oatmeal first gives it a nice, nutty flavor and keeps the oats from getting too mushy. I added raspberries mashed with agave nectar and chia seeds and deliciously creamy coconut whipped cream. I topped the whole creation with slivered almonds for a little crunch. This recipe is a little more involved than some other oatmeal recipes, but you can easily make the components ahead of time. I would suggest making double batches of the mashed raspberries and coconut whipped cream and keeping them in the fridge. That way, you just need to cook your oats and the rest is ready to go. I think you are really going to enjoy this hearty and healthy breakfast recipe. It will really keep you full and satisfied throughout your entire morning AND it’s perfect for chilly Fall or Winter mornings!

NOTE: Nutrition information can vary greatly by the brand of light coconut milk you choose. Coconut milk is high in fat and calories, I prefer Thai Kitchen Organic Lite, Trader Joe’s, or Native Forest Organic. MAKE SURE YOU CHOOSE LIGHT.

Toasted Oatmeal with Mashed Raspberries & Coconut Whipped Cream (V, GF) | Busy Girl Healthy World
Toasted Oatmeal with Mashed Raspberries & Coconut Whipped Cream (V, GF) | Busy Girl Healthy World
Active Time: 20 minutes Total Time: 20 minutes
Serves: 2

Ingredients:
½ cup raspberries
1 teaspoon chia seeds
1 tablespoon coconut oil
1 cup oats (use gluten free, if desired)
1 can light coconut milk, chilled
1 teaspoon vanilla extract
1 tablespoon agave nectar (or honey)
toasted almonds, for serving (optional)

Directions:
In a small bowl, mash raspberries with a fork and stir in chia seeds. Set aside. Carefully open the can of coconut milk and scoop the solid cream out into a bowl. Dump the remaining liquid into a small pot and set aside. Using a hand mixer, beat the coconut cream on high for 5-10 minutes, or until it holds soft peaks. Put in the refrigerator while you prepare the oats. Melt coconut oil in a small saucepan over medium heat. Add the oats. Toast, stirring frequently for about 3 minutes or until oats are slightly golden and fragrant. Transfer to the pot with the clear, coconut milk liquid. Cook on medium for about 5 minutes, stirring frequently, until most of the liquid is absorbed. Off the heat and let stand 2 minutes to thicken. To assemble, divide oats into two bowls and top with mashed raspberries and coconut cream. Add sliced almonds for serving, if desired.

P.S. Behind the scene action:
Toasted Oatmeal with Mashed Raspberries & Coconut Whipped Cream (V, GF) | Busy Girl Healthy World
Nutrition Information per serving:
Calories: 438 Fat: 24g Carbs: 47g Protein: 8g Sodium: 2mg Sugar: 12g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Written by Christina

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