Ingredients:

  • 1 cup (90g) Old Fashioned Rolled Oats
  • 1/4 cup (20g) Unsweetened Shredded Coconut
  • 1/2 tsp Ground Cardamom
  • 1 cup (240ml) Full-fat canned Coconut Milk
  • 1 cup (240ml) Filtered Water
  • 1 tbsp (15g) Pure Maple Syrup
  • 1/2 tsp Pure Vanilla Bean Paste
  • 1/4 tsp Flaky Sea Salt
  • 1/4 cup (35g) Shelled Roasted Pistachios
  • 1 tsp Extra Shredded Coconut

Instructions:

  1. Place the saucepan over medium heat and add the 1 cup of oats and 1/4 cup of shredded coconut.
  2. Toast the dry mixture for 2 to 3 minutes, stirring constantly, until the coconut smells nutty and turns golden.
  3. Sprinkle in the 1/2 tsp ground cardamom and 1/4 tsp sea salt. Stir for 30 seconds to wake up the spices.
  4. Slowly pour in the 1 cup of coconut milk and 1 cup of filtered water. Expect a loud sizzle as the liquid hits the hot pan.
  5. Reduce the heat to low medium and bring the mixture to a gentle simmer.
  6. Stir in the 1 tbsp maple syrup and 1/2 tsp vanilla bean paste.
  7. Cook for 8 to 10 minutes, stirring occasionally, until the oats are tender and the liquid has thickened to a creamy consistency.
  8. Taste a small spoonful. If the oats still feel a bit firm in the center, add a splash more water and cook for another 2 minutes.
  9. Remove from heat and let the oats sit for 2 minutes. They will continue to thicken as they cool slightly.
  10. Spoon into bowls and top with the 1/4 cup pistachios and the extra 1 tsp of shredded coconut.