Coconut Breakfast Pudding with Sauteed Maple Nectarines

Winter and Fall call for hot breakfast and one can only eat so many bowls of steel cut oatmeal. Unless it's my husband because that creature of habit could eat it everyday for years, until he got completely sick of it, which would happen one random day, and never eat it again. I like to change things up and eat foods over a lifetime.

Breakfast is my least favorite meal of the day if I'm being honest. I'm never really hungry until ten (but I force myself to eat before then), I can't eat anything too sweet or drink more than a cup of coffee or I feel jittery. If I eat something heavy, I feel tired. I have to eat something healthy or I feel off and cloudy. Breakfast is high maintenance. So, when I see an interesting and healthy breakfast option, I jump at the chance to make it. Coconut breakfast pudding was in my Whole Living magazine a few months ago and given that it had words like maple and coconut in the title I knew I'd be making it.



Coconut Breakfast Pudding with Sauteed Maple Nectarines
adapted from Whole Living Magazine, July/August 2012
serves 2

1/3 cup old-fashioned oats (not instant)
1/3 cup shredded coconut (sweetened or unsweetened)
1 cup unsweetened vanilla almond milk or coconut milk
1/8 teaspoon ground cinnamon
Pinch of sea salt
2 teaspoons coconut oil
2 Nectarines, sliced
1 tablespoon maple syrup, plus more for drizzling
1/4 cup shredded coconut flakes, toasted

In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight. 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.

Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in the syrup. Divide oats between two bowls and top with nectarines and toasted coconut flakes. Drizzle with additional syrup, if desired.