Raspberry Coconut Oatmeal

This is my first post in May. Sigh. My asparagus bed has foot tall stalks and weeds from lack of attention and harvesting. Double-sigh. I planted spinach and lettuce seeds over a month ago, and many didn’t come up, and those that did are not even an inch tall yet. Exasperated sigh. My recent goals to get to bed before 10pm and work out for at least 4 hours a week have been epic failures. Groan.

I’m feeling a little blue and uninspired. For those of you who have stuck with me despite my lack of attention, thank you. It’s not because I don’t love you, it’s just you’re not as loud or demanding as my children or my other part-time job.

If you’re so inclined, and I hope you are, leave a comment. Tell me what you like about Tallgrass Kitchen, and what you’d like to see in the future. I’m hoping that a little comment love, and some fresh new produce from the farmer’s market will get me going again.

Despite my lack of ambition, I did scrape together a pretty and tasty breakfast this morning for the kidlets. Feel free to adapt to suit your tastes (and available time).

Raspberry Coconut Oatmeal

1/2 cup frozen raspberries
1 cup old-fashioned oats
1 1/2 cups coconut milk or cow’s milk (I used So Delicious original coconut milk)
1/4 cup unsweetened shredded coconut
1-2 T maple syrup (or honey, or agave syrup)
optional garnishes: additional raspberries, plain Greek yogurt, sliced almonds

1) Take raspberries out of freezer, and set 1/2 cup aside so they can start to thaw while you get on with the oats.

2) Whir the oats in a blender or food processor for a few pulses. Not pulverized to powder, just chopped up into smaller oat bits. (This isn’t a necessary step, but I like that they cook faster, and yield a creamier oatmeal. It also is a nice texture for young toddlers.)

3) Bring the coconut milk to a boil in a saucepan over medium-low heat. When it begins to bubble, whisk in the oats and lower the heat. Cook for 5 minutes, whisking frequently.

4) Remove from heat, stir in coconut, raspberries, and 1-2 tablespoons of maple syrup. As you stir, the berries will completely thaw and melt into the porridge, tinging it a happy, rosy hue. And bonus, the berries cool the oatmeal just enough, so it can be immediately eaten.

5) Top with a little more milk (if you like it super-creamy, like me) and a few whole raspberries. Greek yogurt and sliced almonds would also be nice, and would amp up the nutritional value even more.

Comments 16

  1. Paula wrote:

    I love raspberries and So Delicious coconut milk, so this oatmeal sounds like the perfect breakfast to me. (And it looks amazing!) Thank you for sharing the recipe. I’ll be enjoying this with fresh raspberries from my garden all summer!

    Posted 14 May 2011 at 3:59 pm
  2. Anna wrote:

    Paula-
    I bet it would be even better with fresh raspberries.

    Posted 16 May 2011 at 2:50 pm
  3. Melissa Matteo wrote:

    Thanks for sharing! I’m going to try this as soon as I get some raspberries!

    Posted 14 May 2011 at 4:39 pm
  4. Anna wrote:

    I hope it makes your morning as lovely as mine was.

    Posted 16 May 2011 at 2:50 pm
  5. Julie wrote:

    Mmm. I never thought about putting coconut and oatmeal together, but it sounds delicious!

    Hope you keep it up Anna. :) If nothing else, I feel like your blog still keeps me a little connected to Madison and my former life. And once the farmer’s market really gets in swing, I’m sure you’ll have tons of new inspiration!

    Posted 15 May 2011 at 3:19 pm
  6. Anna wrote:

    Julie-
    Come and visit. We’ll hit the market together.

    Posted 16 May 2011 at 2:49 pm
  7. Elaine wrote:

    I love your creativity when it comes to cooking! I don’t even like to cook, but I enjoy your blog because the food is interesting and you connect it to life in a very relate-able way. I think I would try more of your recipes out at home if I didn’t have a husband with traditional tastes. I need a good meat and potatoes dish to keep him satisfied. And his veggie intake is purposefully limited to zuchs, squash, lettuce, beens, mushrooms, and asparagus. I’d love some creative inspiration for these standard fares, but I’m not sure if that’s entirely your style. Thanks for all of your posts!

    Posted 15 May 2011 at 7:13 pm
  8. Anna wrote:

    Elaine-
    Zucchini, squash, lettuce, beans, mushrooms, and asparagus – while not an extreme diversity of veg, that’s more than a lot of people! You have quite a bit to work with! At least you can use my blog for desserts. I am working up the gumption to do a steak recipe sometime this summer – maybe a Thai beef salad?

    Posted 16 May 2011 at 2:48 pm
  9. Jenny wrote:

    It is nice to know you are human. When I have the chance to sit down and actually surf between chasing my 1 year old around and working full time I wonder how you do it all! I made your strawberry cream cheese waffles this morning, they were terrific. Also your noodle and cabbage is now a family favorite. I always thought I disliked cabbage but being from a good German family only had it as sauerkraut, yuck! I add chicken and call it supper. I wanted to try the red lentils but could not find any of the ingredients in Baraboo. I am always looking for quick, nutritious family meals and enjoy the variety on your site. My husband saw your oatmeal recipe and asked if we could try it out. I think it will be breakfast tomorrow. Thanks for the inspiration!

    Posted 15 May 2011 at 9:09 pm
  10. Anna wrote:

    Jenny-
    Baraboo is gorgeous, but I’m sad they don’t have red lentils. Maybe next time you come through Madison you can pick some up (along with the garam masala probably – McCormick makes some).

    It is funny–the beauty (and downfall) of a blog is that you can pick and choose what you share. It’s easy to make it appear that you are in your perfectly clean, uncluttered kitchen, in a darling little vintage apron, preparing three squares a day and snacks from scratch for your little angels. Well–not true! The house is usually (almost always) a mess, my one year old hasn’t slept through the night yet, and my three year old is the tazmanian devil! If I get something great on the table for dinner (and actually get a good photo of it), it totally makes my day.

    If I get nice comments from readers who have prepared and enjoyed my recipes, it’s icing on the cake!

    Thank you,
    Anna

    Posted 16 May 2011 at 2:58 am
  11. Jen M. wrote:

    I was getting tired of that darn strawberry waffle. So glad you’re back.

    My request for the future: dinners that can be made ahead and frozen but that include fresh vegetables. Or is that a pipedream?

    Posted 16 May 2011 at 11:56 pm
  12. Anna wrote:

    Jen-
    Have you tried the strawberry waffle? You’ll never tire of it.
    Give me a month for the frozen/veggie dinner. I’d like to freeze a few things and then make sure they thaw well. But right now I’m thinking quiche – loaded up with asparagus, scallions, mushrooms, and spinach.

    Posted 17 May 2011 at 2:18 am
  13. Suzanne wrote:

    Anna, you’re doing such a great job with it all! We religiously make quesadillas every week for dinner and your tip (one of your first posts) about brushing the tortillas with oil and sprinkling with kosher salt before they hit the pan totally revolutionized quesadillas for us! So simple – you’re my go-to foodie blog! Wish I could come babysit your kiddos so you could have some time to work in your garden. Hang in there!

    Posted 17 May 2011 at 2:41 am
  14. April Thomas wrote:

    Anna: I want you to know how much I appreciate tall grass kitchen and how much it means to us to have a little bit of you at our dinner table. I am grateful for your posts whenever you have time to make them.

    April

    Posted 22 May 2011 at 8:31 am
  15. Alison wrote:

    As demonstrated by the tardiness of my comment, I’ve been a little behind on life (and blogging/blog-reading) too! That’s okay though… sometimes you need a little break. I keep coming back to your blog for the beautiful photography and your simple, but creative, recipes – like this one! I make oatmeal all the time but have never thought to try it with coconut milk.

    Posted 29 May 2011 at 7:33 pm
  16. Anna wrote:

    Alison-
    I feel like I’m behind all the time – I need to start practicing some mindfulness techniques and get over it. This oatmeal definitely helped me live in the moment for a few minutes anyway.
    I always appreciate your readership and your comments!
    Anna

    Posted 31 May 2011 at 3:18 am

Trackbacks & Pingbacks 1

  1. From Honeyed Orange Breakfast Quinoa | Tallgrass Kitchen on 05 Feb 2012 at 3:19 am

    […] us awhile. We’ve been dutifully eating our oatmeal to keep warm on the chilly mornings. (See raspberry coconut oatmeal and maple banana oatmeal for a twist on the usual […]

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