Pistachio Coconut Oatmeal.
Creamy oat porridge flavored with ground pistachios, coconut, cinnamon, and maple for a satisfying breakfast.
Servings: 2 servings
Ingredients
- 1/4 cup roasted pistachios ground into small crumbs (not butter)
- 2 cups water
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup coconut milk plus extra for drizzling
- 2 tablespoons maple syrup plus extra for drizzling
- 2 tablespoons chopped pistachios for topping
- 2 tablespoons dark chocolate chips or chunks
- 2 tablespoons unsweetened flaked coconut
- 1 tablespoon hemp hearts for topping
Instructions
- Place the 1/4 cup roasted pistachios in a food processor or small blender and pulse until they become small crumbs—almost like pistachio powder; avoid overprocessing into butter. Set aside.
- Bring 2 cups water to a boil in a medium saucepan over medium-high heat.
- Add 1 cup old-fashioned rolled oats, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon to the boiling water, then reduce heat to a simmer.
- Stir in the ground pistachio crumbs and cook, stirring often, until the oats are thick and creamy, about 10 to 15 minutes.
- Remove the pan from the heat and stir in 1 teaspoon vanilla extract, 1/3 cup coconut milk, and 2 tablespoons maple syrup until combined.
- Spoon the oatmeal into bowls and top each serving with chopped pistachios, dark chocolate chips or chunks, flaked coconut, and hemp hearts; drizzle extra coconut milk and maple syrup if desired.
Equipment
- food processor or small blender
- Medium Saucepan
- Measuring cups and spoons
- spatula or wooden spoon
- serving bowls
Notes
- Pulse pistachios briefly to avoid turning them into butter.
- Cook oats over low simmer and stir often to prevent sticking.
- Adjust coconut milk and maple syrup to taste for creaminess and sweetness.
- Use old-fashioned oats for best texture.