Shorter days and cooler temperatures are making it extra tough to get started in the morning. Are you feeling that way too? To get myself going I’ve been heading out the door for a walk around the block before breakfast. So far, it’s been helping me wake up and ease into the day.
After my walk I usually eat oatmeal with sliced almonds tossed in it for breakfast. For a change, I recently added shredded toasted coconut to the mix. It may not be the healthiest choice to add to a bowl of oats but if you love the taste of coconut, you have to give this a try!
The idea to add toasted coconut to my oatmeal came about after I held a cooking event at a local college residence. One of the dishes the students made was a Malibu Rum infused Fruit Trifle topped with ridiculous amounts of whipped cream and toasted shredded coconut.
Once heated, it smells like a Pina Colada in a bowl. I wonder how it would taste with a shot of Malibu Rum? Just kidding ;).
An absolutely delicious breakfast with fresh cut pineapple on the side!
EASE INTO THE DAY OATMEAL
Makes: 1 Bowl ~ Costs: $0.46 ~ Takes: 5 minutes
1/3 cup (30 g) quick oats / $0.10
2 tablespoons sweetened shredded coconut, toasted / $0.08
1 tablespoon sliced almonds / $0.18
2 big pinches salt / $0.01
1/2 teaspoon brown sugar/ $0.01
1/3 cup water/ $0.00
1/3 cup low-fat milk / $0.08
- In a microwave safe cereal bowl, combine oats, coconut, almonds, salt and brown sugar.
- Stir in water and milk.
- Microwave on HIGH for 1 minute 15 seconds.
- Stir oatmeal and top with extra toasted shredded coconut.
Brent Garell is the guy behind College Recipe Cafe. When he’s not filling his face in food he’s travelling to local campuses to equip students with cooking 101 skills. He’s now on a mission to help you get a foothold on cooking while you’re living the dream at college or starting the real world/adult thing!
Thanks for visiting the cafe. Cheers!