Wednesday, February 15, 2012

(Chocolate) Cranberry Coconut Oats

How was your Valentine's Day?

Matt made a coconut curry with shrimp...muy delicious and muy spicy! It was our first time to experiment with coconut milk (I know, where have I been?), and it turned out pretty well.

We had a little coconut milk left, so I threw it into my morning oats.

Chocolate Cranberry Coconut Oats
The base of these oats is surely the coconut aroma, along with a tangy bite from the cranberries and creamy sweetness from the chocolate. Crunchy pecans give a nutty balance to this indulgent breakfast (or dessert).  

serves one hungry lady (or guy)

1/2 cup raw oats
1/3 cup coconut milk
1/2 cup milk (I used unsweetened vanilla almond milk)
1/4 cup of chopped cranberries (dried can work, too, but reduce to 2 TB)
2 TB chocolate chips
1 TB chopped pecans

Combine the oats, milks, and cranberries on the stove or in a bowl for the microwave. Cook for 4-5 minutes, until oats have bubbled and are cooked. Add the chocolate chips and pecans and cook for 60-90 seconds. Stir and enjoy.

Happy eating!

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