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Coconut Breakfast Pudding with Sauteed Nectarines

Coconut Breakfast Pudding with Sauteed Nectarines

Whole Living, July/August July/August 2012 http://www.marthastewart.com/180977/coconut-breakfast-pudding-sauteed-nectarines
4.166665
Rated
83.3333100(13)13
  • Yield Serves 2

Ingredients

    • 2/3 cup old-fashioned rolled oats
    • 1/3 cup unsweetened shredded coconut
    • 1 cup <u>Amy Chaplin's Homemade Almond Milk</u>
    • 1/8 teaspoon ground cinnamon
    • Pinch of coarse salt
    • 2 teaspoons coconut oil
    • 2 nectarines, sliced
    • 1 tablespoon maple syrup, plus more for drizzling
    • 1/4 cup unsweetened large coconut flakes, toasted

Directions

  1. In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight.
  2. Transfer mixture to a saucepan and add milk, cinnamon, and salt. Bring to a boil, then reduce heat and simmer, covered, until creamy, about 12 minutes. Remove from heat, stir, and cover.
  3. Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in syrup.
  4. Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired.

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