We just got back from Portland a couple of days ago and all I’ve been thinking about is this dang oatmeal. I was there for the International Food Bloggers Conference and also as a mini-family getaway. I had a blast – met amazing new friends, ate some delicious food, and drank some of the best wine I’ve tasted all year. On my last day at the conference, breakfast was served. Nothing big – it was just simple: fruit, bagels and oatmeal. I had a plate of fresh fruit and a simple bowl of steel-cut oatmeal. I didn’t think much about the oatmeal until I noticed Coconut Manna was one of the toppings. If you’ve never heard of Coconut Manna, it’s akin to peanut butter or Nutella. It’s a glorious, coconut spread. Coconut meat ground up into a creamy paste and it’s freaking magical. It’s tropical, slightly sweet and melts in your mouth like butter. And for some reason, I couldn’t get this oatmeal out of my head until I made it.
So I made it.
I was transported to heaven instantly. *Swoon*
Toasted Coconut Oatmeal Recipe – Coconut Manna can be found at Whole Foods. Nutiva is the brand that I used, but I’m sure others are good too. Another note, I used steel-cut oatmeal, not old fashioned rolled oats. It might take a little bit longer to cook, but it’s worth the wait. Bananas give this a tropical taste, but fresh berries are nice too. Almonds would pair nicely with this oatmeal as well.
1 cup steel-cut oatmeal
4 cups water
Coconut Manna, for topping
Coconut palm sugar, for topping
Large flake coconut, toasted, for topping
1 banana, thinly sliced, for topping
Bring 4 cups of water to a boil. Pour oats in and stir until they start to thicken a bit (about 5 minutes). Once slightly thickened, reduce to simmer and cook uncovered for 30 minutes. Spoon into bowls and serve with a dollop of Coconut Manna, a sprinkle of coconut sugar, a spoonful of toasted coconut flakes, and a few banana slices.