Toasted Oatmeal with Strawberry Chia Jam - Cookie and Kate https://cookieandkate.com/toasted-oatmeal-strawberry-chia-jam-coconu...

Toasted Oatmeal with Strawberry Chia Jam and

Coconut Whipped Cream
Author: Cookie and Kate Prep Time: 10 mins Cook Time: 25 mins ★★★★★
Total Time: 35 minutes Yield: 2 to 4 1x Category: Breakfast 4.9 from 17 reviews

Three healthy recipes in one bowl: the best toasted oatmeal, (frozen) strawberry chia jam and coconut
whipped cream. This breakfast is easily vegan and gluten free (see notes). If you’re making the coconut
whipped cream, be sure to chill your coconut milk overnight, and place your mixing bowl in the freezer at
least 30 minutes.

INGREDIENTS
SCALE 1x 2x 3x

Strawberry chia jam (yields about 1 cup, you might want to double
these amounts so you’ll have more for later)

1 bag (12 ounces) frozen organic strawberries or other berries*

2 to 3 tablespoons honey, maple syrup or agave nectar

1 tablespoon chia seeds

Toasted oatmeal

1 to 2 tablespoons coconut oil or butter

2 cups rolled oats

1 1/2 cups + 2 tablespoons water

1/2 cup milk of choice (I used light coconut milk)

Generous pinch kosher or sea salt

Pinch of ground cinnamon (optional)

Pinch of ground ginger (optional)

Optional mix-ins: flax seeds, shredded coconut, toasted nuts, etc.

Coconut whipped cream

1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat
and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer or refrigerator to
chill while you’re at it.)

1 tablespoon honey, maple syrup or agave nectar

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1/2 teaspoon vanilla extract

INSTRUCTIONS

1. The strawberry chia jam takes the longest to make, so let’s start with the jam: In a medium
saucepan, combine the berries (no need to defrost if they are frozen) and sweetener. Cover and
bring to a simmer over medium heat, stirring frequently. Once the berries are warmed throughout
and saucy (5 minutes or more), lightly mash the berries with a potato masher or fork.

2. Reduce the heat to medium low. Stir in the chia seeds and cook, stirring frequently, until the jam is
reduced and looking, for lack of better term, jammy (15 to 20 minutes). Note that the jam will
further thicken up as it cools. Remove the pan from heat and add more sweetener if you’d like.

3. Make the oatmeal: Melt the coconut oil/butter in a large skillet over medium heat. Add the oats and
toast over medium heat, stirring occasionally, until they start smelling fragrant and toasty, around 6
to 8 minutes.

4. In a large, heavy bottomed pot, combine the milk, water, salt, cinnamon and ginger. Bring the
mixture to a slow boil over medium heat. Add the toasted oats and gently stir once or twice to
incorporate the oats into the liquid. Cover the pot and turn off the heat. Let the oats sit on the
burner, untouched, for 7 minutes. After 7 minutes, uncover and check the oats. Mine were perfectly
done at this point, but if yours are wetter than you’d like, let them continue to absorb water in a
covered pot for a few more minutes.

5. Make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. The
coconut cream should have separated from the liquid by now. Flip the can over and open it from the
bottom with a can opener. Pour out the coconut water (reserve for smoothies if you’d like).

6. Scoop the solid coconut cream into the chilled bowl. Using an electric hand mixer, beat the cream
until fluffy and smooth. Add the sweetener and vanilla extract and gently blend again to combine.
Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room
temperature and firm when cold).

NOTES

Oatmeal recipe adapted from Megan Gordan’s Whole-Grain Mornings cookbook. Chia jam and coconut
whipped cream cooking techniques adapted from Angela Liddon’s forthcoming The Oh She Glows
Cookbook. (You can pre-order it now! Angela has a step-by-step coconut whipped cream tutorial here
and a recipe for blueberry vanilla chia jam here.)

*On using frozen berries: I really recommend frozen berries for this jam. They break down especially
well once heated and taste better than off-season berries. Angela says that fresh strawberries don’t break
down as well as other berries, so if you’re using fresh strawberries, she recommends breaking them down
in a food processor before cooking.
Recipe yields 2 very large or 4 moderate portions. Store leftover components separately in the refrigerator,

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covered. You might want to add a bit of water while reheating the oats.

Make it gluten free: Use certified gluten-free oats.

Make it vegan: Use coconut oil instead of butter and maple syrup or agave nectar instead of honey.
If you want to add more protein to this breakfast, top your oatmeal with nuts and/or Greek yogurt.

▸ NUTRITION INFORMATION

The information shown is an estimate provided by an online nutrition calculator. It should not be
considered a substitute for a professional nutritionist’s advice.

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Nutrition Facts
Serves 4

Amount Per Serving

Calories 667

% Daily Value*

Total Fat 35.1g 45%

Saturated Fat 25.4g

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 3.1g 0%

Cholesterol 0mg 0%

Sodium 165.2mg 7%

Total Carbohydrate 77.9g 28%

Dietary Fiber 12.4g 44%

Sugars 16.4g

Protein 17g 34%

Vitamin A 0% Vitamin C 36%

Calcium 9% Iron 48%
Vitamin D 0% Magnesium 53%
Potassium 16% Zinc 38%
Phosphorus 47% Thiamin (B1) 57%
Riboflavin (B2) 12% Niacin (B3) 15%
Vitamin B6 9% Folic Acid (B9) 19%
Vitamin B12 0% Vitamin E 2%
Vitamin K 2%

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram
with the hashtag #cookieandkate.

Recipe from Cookie and Kate: https://cookieandkate.com/toasted-oatmeal-strawberry-chia-jam-

coconut-whipped-cream/

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