Coconut Oatmeal. {Gluten Free} {Vegan}

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.

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.

 

 

— Knead to Cook