Coconut Oatmeal with Berry Compote
Wake up your morning oatmeal with our dairy-free version, which swaps in coconut milk for regular milk. Maple syrup lends sweetness, while cinnamon adds spice to this comforting meal. Serve the bowls topped with a berry compote and toasted coconut flakes. If you like, stir a little rosewater into the compote to infuse it with a hint of floral fragrance. We call for blueberries and raspberries, but feel free to use whatever looks best at your market, such as strawberries or blackberries. The compote can be prepared up to a week in advance to give you a jump-start on those sleepy mornings.
Ingredients:
For the berry compote:
- 2 cups (8 oz./250 g) blueberries
- 1 1/2 cups (6 oz./185 g) raspberries
- Zest and juice of 1 lemon
- 1 Tbs. maple syrup
- 1 tsp. chia seeds
- 1/4 tsp. rosewater (optional)
- 1/8 tsp. ground cinnamon
- Kosher salt
- 1 1/2 tsp. arrowroot starch
For the oatmeal:
- 2 cans (each 13 1/2 fl. oz./400 ml) unsweetened coconut milk, plus more for serving
- 2 cups (16 fl. oz./500 ml) water
- 2 cups (6 oz./185 g) rolled oats
- 3 Tbs. maple syrup, plus more to taste
- 1/8 tsp. ground cinnamon
- Kosher salt
- 1 vanilla bean, split lengthwise, or 1 Tbs. vanilla bean paste or extract
- Toasted coconut flakes for garnish
Directions:
To make the berry compote, in a medium saucepan over medium heat, combine the blueberries, raspberries, lemon zest and juice, maple syrup, chia seeds, rosewater, cinnamon and a pinch of salt. Cook, stirring gently, until the mixture is lightly bubbling and juicy and the berries darken in color, about 5 minutes. Remove from the heat and gently fold in the arrowroot starch. The compote can be made up to a week in advance; let cool, then cover and refrigerate until ready to use.
To make the oatmeal, in a large essential pan or saucepan over medium-high heat, combine the coconut milk and water and bring to a boil, then reduce the heat to medium-low. Stir in the oats, maple syrup, cinnamon and 2 pinches of salt. Scrape the vanilla bean seeds into the pan and add the pod, or add the vanilla paste or extract, and stir to combine. Cook, stirring every minute or two, until the oats are tender and have doubled in volume, about 14 minutes for looser oatmeal and about 17 minutes for thicker oatmeal. Remove from the heat and remove and discard the vanilla bean pod.
Ladle the oatmeal into bowls and top with the berry compote. Garnish with toasted coconut flakes and a drizzle of coconut milk and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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