I spotted this recipe on Pinterest a while back knew I had to try it — I’m always looking for healthy, filling breakfast ideas. It stores well in the fridge so you can easily warm it up in the morning, and it’s filled with amazing nutrients to start off your day.
Strawberry Chia Jam
+ 1 bag (12 ounces) frozen organic strawberries or other berries
+ 2 tablespoons agave nectar
+ 1 tablespoon chia seeds
+ 1 to 2 tablespoons coconut oil or butter
+ 2 cups rolled oats
+ 1½ cups + 2 tablespoons water
+ ½ cup milk (cow’s or coconut)
+ Generous pinch kosher or sea salt
+ Pinch of ground cinnamon
+ Pinch of ground ginger
+ Flax seed
Coconut Whipped Cream*
+ 1 can (14 ounces) full fat coconut milk, chilled
+ 1 tablespoon gave nectar
+ ½ teaspoon vanilla extract
For the jam: in a medium saucepan, combine the berries (no need to defrost if they are frozen) and agave nectar. Cover and bring to a simmer over medium heat, stirring frequently. Once the berries are warmed throughout and saucy (5 minutes or more), lightly mash the berries with a potato masher or fork.
Reduce the heat to medium low. Stir in the chia seeds and cook, stirring frequently, until the jam is reduced. Thee jam will thicken as it cools. Remove the pan from heat.
For the oatmeal: Melt the coconut oil/butter in a large skillet over medium heat. Add the oats and toast over medium heat, stirring occasionally, until they start smelling fragrant and toasty, around 6 to 8 minutes.
In a large pot, combine the milk, water, salt, cinnamon and ginger, and flax seed. Bring the mixture to a slow boil over medium heat. Add the toasted oats and gently stir once or twice to incorporate the oats into the liquid. Cover the pot and turn off the heat. Let the oats sit on the burner, untouched, for 7 minutes. After 7 minutes, uncover and check the oats to make sure that liquid has been absorbed.
For the coconut whipped cream: The chilled coconut cream should have separated from the liquid by now. Flip the can over and open it from the bottom with a can opener. Pour out the coconut water (reserve for smoothies if you’d like). Scoop the solid coconut cream into the chilled bowl. Using an electric mixer*, beat the cream until fluffy and smooth. Add the sweetener and vanilla extract and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later.
Combine oatmeal, jam, and whipped cream in a small serving bowl and serve warm. Makes about 4 servings.
*After leaving behind our beloved KitchenAid in the US, I now whip cream the old fashioned way and have major problems doing it. For this recipe I ended up having coconut bubbles rather than coconut whipped cream, but it still tasted delicious.