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Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream Recipe

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4.1 from 9 reviews

A nourishing breakfast featuring toasted rolled oats served with a homemade strawberry chia jam and fluffy coconut whipped cream. This recipe balances wholesome oats toasted to perfection, a naturally sweetened berry jam packed with chia seeds, and creamy coconut topping, offering a delightful combination of textures and flavors perfect for a cozy morning.

Ingredients

Strawberry Chia Jam

  • 1 bag (12 ounces) frozen organic strawberries or other berries
  • 2 to 3 tablespoons honey, maple syrup or agave nectar
  • 1 tablespoon chia seeds

Toasted Oatmeal

  • 1 to 2 tablespoons coconut oil or butter
  • 2 cups rolled oats
  • 1 ½ cups + 2 tablespoons water
  • ½ cup milk of choice (light coconut milk recommended)
  • Generous pinch kosher or sea salt
  • Pinch of ground cinnamon (optional)
  • Pinch of ground ginger (optional)
  • Optional mix-ins: flax seeds, shredded coconut, toasted nuts, etc.

Coconut Whipped Cream

  • 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours
  • 1 tablespoon honey, maple syrup or agave nectar
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Strawberry Chia Jam: In a medium saucepan, combine the frozen strawberries and sweetener, cover, and bring to a simmer over medium heat, stirring frequently. Once warmed and saucy (about 5 minutes), lightly mash the berries with a potato masher or fork.
  2. Simmer and Thicken the Jam: Reduce heat to medium-low, stir in chia seeds, and cook while stirring frequently for 15 to 20 minutes until the jam thickens. Remove from heat and adjust sweetness if desired. Set aside to cool, allowing it to thicken further.
  3. Toast the Oats: Melt coconut oil or butter in a large skillet over medium heat. Add rolled oats and toast, stirring occasionally for 6 to 8 minutes until fragrant and golden.
  4. Cook the Oatmeal: In a large heavy-bottomed pot, combine milk, water, salt, cinnamon, and ginger, and bring to a slow boil over medium heat. Add toasted oats, stir gently once or twice, cover the pot, turn off heat, and let sit for 7 minutes. Check for desired consistency and let sit longer if needed.
  5. Prepare the Coconut Whipped Cream: Open the chilled coconut milk can from the bottom and drain the coconut water (reserve for smoothies). Scoop out the thick coconut cream into a chilled bowl. Using an electric mixer, beat the cream until fluffy and smooth. Add sweetener and vanilla extract, and blend gently to combine. Use immediately or refrigerate for later.
  6. Assemble and Serve: Serve the toasted oatmeal topped generously with strawberry chia jam and a dollop of coconut whipped cream. Add optional mix-ins like flax seeds, shredded coconut, or toasted nuts for extra texture.

Notes

  • Full fat coconut milk must be chilled for at least 10 hours to properly separate the cream for whipping.
  • No need to defrost frozen berries before making jam.
  • Adjust sweetness of jam and whipped cream according to taste preferences.
  • Oats can be toasted to enhance flavor but be careful not to burn them.
  • Coconut water saved from the can can be used in smoothies for added flavor and nutrients.

Find it online: https://bitezly.com/toasted-oatmeal-with-strawberry-chia-jam-and-coconut-whipped-cream-recipe/