Coconut Oatmeal. {Gluten Free} {Vegan}

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I love wandering around the grocery store.  Particularly the organic, gluten free aisles which thankfully have been growing at my local grocery stores.  I love investigating new products.  Reading labels.  I’m definitely the informed shopper.  I want to know what’s fueling body and my family.  I stumbled upon this on Monday.  I was excited to try coconut manna.  Apparently it’s made from dried coconut flesh.  The one I had was organic, non-GMO and can be used like butter for spreads, in smoothies or whatever your mind could create.  My mind was rushing as I had the most incredible coconut butter at a restaurant on the weekend and still couldn’t shake how good it was at brunch.  When I got home I did some research on it and found that many moms give it to children right on a spoon from the jar.  Okay… so definitely not like coconut oil.  I opened the jar and it was solid like coconut oil.  I softened it and it became very thick and caramel creamy in texture.  I tasted it and oh my goodness —– HEAVENLY!  I’m sold!

Coconut manna can definitely be spread on toast, pancakes, waffles or added to smoothies, sandwiches or mixed into your oatmeal.

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So I came home from my indoor run today (it’s pouring outside) doing my first post half marathon run with some Fartleks interspersed and got 5 miles in.  Having another race this weekend, running will be lighter and easier to keep the legs ready.  I made myself a protein smoothie when I got home.  Having something lighter to eat post workout will help your body repair the muscles used first versus working hard to digest a big breakfast – eat that about an hour or so after.  Once I got back from driving my daughter to school, I needed something warm and comforting.  I was chilled.  I immediately thought of oatmeal.

Ingredients:

1 cup of oatmeal
1.5-2 cups of coconut water
1 tablespoon or more of Coconut Manna
Additional toppings:
Maple syrup
Nuts
Toasted coconut

Directions:

Into a small saucepan, add your oatmeal (I used Bob’s Redmill gluten free rolled oats) and the coconut water.  Bring to a boil and keep stirring.  Within about 2 minutes the oatmeal will be cooked through and ready to eat.  It should be sticky and a bit gooey. If you like it looser, add more coconut water.  Spoon it into your bowl and top with the coconut manna, nuts and/or maple syrup.  Consume immediately.

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— Knead to Cook

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