Elevated Triple Coconut Oatmeal

Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Yield: 2 servings

A luxurious coconut-forward oatmeal featuring toasted oats in coconut milk, topped with caramelized bananas, toasted coconut, and cashews.

Ingredients

Oatmeal Base

• 1 cup rolled oats
• 1 tablespoon coconut oil
• 1 ½ cups coconut milk (canned or carton)
• ½ cup water
• ¼ cup unsweetened shredded coconut
• 1 ½–2 tablespoons coconut sugar (to taste)
• ½ teaspoon vanilla extract
• Zest of ¼ lime
• ¼ teaspoon salt

Caramelized Bananas

• 1 ripe banana, sliced
• ½ tablespoon coconut oil
• 1 teaspoon coconut sugar

Garnish

• 2 tablespoons toasted coconut chips or flakes
• 2 tablespoons toasted cashews, roughly chopped
• Extra drizzle of coconut milk or cream

Instructions

1. Toast the base: In a medium saucepan, heat coconut oil. Add oats and shredded coconut. Toast 2–3 minutes until fragrant and lightly golden.
2. Simmer: Stir in coconut milk, water, salt, lime zest, and vanilla. Bring to a gentle boil, then reduce heat and simmer for 7–10 minutes, stirring occasionally, until creamy.
3. Sweeten: Stir in coconut sugar to taste. Add a splash more coconut milk if too thick.
4. Make caramelized bananas: In a skillet, melt coconut oil over medium heat. Add banana slices and sprinkle with coconut sugar. Cook ~1–2 minutes per side until golden.
5. Toast cashews (if not already toasted): In a dry skillet over medium heat, toast cashews for 4–5 minutes, stirring often, until golden. Chop roughly.
6. Serve: Spoon oatmeal into bowls. Top with caramelized bananas, toasted coconut chips, toasted cashews, and a drizzle of coconut milk.