Easy Breakfast Idea! Toasted Oats with Coconut and CinnamonElizabeth Stark
My daily breakfast routine involves a lot of plain yogurt. I’ll often add in sliced fruit, spices, or honey for extra flavor. But lately, I’ve been craving some texture too. Oats seemed like a good option, but I didn’t want to eat them raw. I also didn’t have a lot of time to make a batch of granola. But I wondered, is there a shortcut?
Enter toasted oats. A quick stint in the oven gives the oats a pleasant nuttiness and crunch that makes them perfect for a splash of milk or to add texture to your favorite morning yogurt. Next time you need to add a little something to your everyday breakfast, try toasted oats!
Toasted Oats with Coconut and Cinnamon (inspired by Everybody Likes Sandwiches)
Note: Like anything toasted, these oats can seem to go from raw to burnt in under a minute, so be sure to keep a very close eye as they cook. Giving the baking sheet a few good shakes during cook time will help too.
2 tablespoons coconut oil
1 cup old-fashioned oats
2 tablespoons honey
pinch of sea salt
pinch of cinnamon
2 tablespoons unsweetened coconut flakes
Preheat your oven to 450 degrees F. Place the coconut oil on a rimmed baking sheet and slide into the oven for just a second to melt. Remove from oven and stir in oats, honey, sea salt and spice. Return to the oven and toast for about 4 minutes (remove pan and shake several times). Remove from oven, add coconut, and bake for just another minute, keeping in mind that the oats will continue to brown for a bit once they’re out of the oven
Cool briefly and serve. Shown here with orange segments and Greek yogurt.
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