Coconut Breakfast Pudding With Sauteed Nectarines Recipes

COCONUT BREAKFAST PUDDING WITH SAUTEED NECTARINES

Coconut Breakfast Pudding with Sauteed Nectarines image

Oats simmered in almond milk until they reach a velvety texture are gentle on digestion, as are sweet stone fruits -- any combination of nectarines, peaches, and apricots will do. Saute them in coconut oil for a tropical touch.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

2/3 cup old-fashioned rolled oats
1/3 cup unsweetened shredded coconut
1 cup plain almond milk
1/8 teaspoon ground cinnamon
Pinch of coarse salt
2 teaspoons coconut oil
2 nectarines, sliced
1 tablespoon maple syrup, plus more for drizzling
1/4 cup unsweetened large coconut flakes, toasted

Steps:

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 syrup.
Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired.

Nutrition Facts : Calories 389 g, Fat 20 g, Fiber 8 g, Protein 8 g, SaturatedFat 14 g, Sodium 161 g

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