Coconut Breakfast Pudding with Sauteed Nectarines
- 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Coconut, unsweetened (1/3 cup)
- Coconut flakes, unsweetened large toasted (1/4 cup)
- Nectarines (2)
- Breakfast Foods
Rolled oats, old-fashioned (2/3 cup)
- Cooking & Baking
- Cinnamon, ground (1/8 teaspoon)
- Coconut oil (2 teaspoons)
- Maple syrup (1 tablespoon)
- Salt, coarse (1 Pinch)
- Refrigerated
- Almond milk, plain (1 cup)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published July 1, 2012 (7 months ago).
116 people saved this recipe.
