Ingredients:

  • 1 cup (90g) Thick-cut Rolled Oats
  • 1.5 cups (350ml) Unsweetened Almond Milk
  • 0.5 cup (120ml) Water
  • 1 tsp Vanilla Bean Paste
  • 1 pinch Sea Salt
  • 1 tsp Ground Cinnamon
  • 2 cups (300g) Fresh strawberries, hulled and quartered
  • 2 tbsp (24g) White Chia Seeds
  • 1 tbsp Lemon Juice
  • 2 tbsp Maple Syrup
  • 1 can (400ml) Full-Fat Coconut Milk, chilled overnight
  • 0.5 tsp Vanilla Extract

Instructions:

  1. Prepare the jam: In a small saucepan over medium heat, cook strawberries and lemon juice for 8–10 minutes, mashing with a fork. Stir in chia seeds and 2 tablespoon of maple syrup; remove from heat to thicken.
  2. Dry-toast the oats: Place dry oats in a medium skillet over medium-high heat. Shake the pan constantly for 3–5 minutes until oats are golden and smell like toasted popcorn.
  3. Simmer the oats: Add almond milk, water, vanilla paste, salt, and cinnamon to the skillet with the toasted oats. Reduce heat and simmer for 5–7 minutes, stirring occasionally, until the liquid is absorbed but oats remain textured.
  4. Whip the coconut cream: Open the chilled coconut milk can and scoop out the solid white cream into a chilled bowl (discard or save the liquid). Add vanilla extract. Use a hand mixer to beat for 2 minutes until light and billowy.
  5. Assemble: Divide the toasted oatmeal between two bowls. Top with a generous swirl of strawberry chia jam and a dollop of coconut whipped cream.