Ingredients
12ozfrozen organic strawberriesor other berries
3tbsphoney, maple syrup or agave nectar
1tbspchia seeds
2tbspcoconut oil or butter
2cupsrolled oats
1½cupswater
½cupmilk of choice(use light coconut milk)
kosheror sea salt
ground cinnamon(optional)
ground ginger(optional)
mix-ins(optional)
14ozfull fat coconut milkchilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer or refrigerator to chill while you’re at it.)
½tspvanilla extract
Preparation
In a medium saucepan, combine the berries and sweetener. Cover and bring to a simmer over medium heat, stirring frequently.
Once the berries are warmed throughout and saucy for 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 for 15 to 20 minutes. Remove the pan from heat and add more sweetener if you’d like.
Melt the coconut oil or 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, heavy-bottomed pot, combine the milk, water, salt, cinnamon, and ginger.
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
Pull out the chilled can of coconut milk and mixing bowl. Flip the can over and open it from the bottom with a can opener. Pour out the coconut water.
Scoop the solid coconut cream into the chilled bowl.
Using an electric hand 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.
