1/3 cup sugar substitute e.g. Erythritol or 2/3 tsp. Stevia.
2 Tbsp. Coconut Oil
Pinch of Salt
1
In a large saucepan, add the water, coconut milk, sugar substitute, salt and oats, and bring to a boil.
2
Then reduce the heat and let simmer for about 20 minutes, until the oat mixture becomes thick.
3
Poor the oatmeal into a baking dish and allow to cool at room temperature for at least an hour. When the mixture sets, it becomes very thick and cake-like, making it a lot easier to cut and fry.
4
Prepare a frying pan by lightly coating it with coconut oil on a high heat.
5
Cut the oatmeal into equally-sized cuts and fry each piece on each side until cooked through and warmed.
6
Top the pan-seared oatmeal with a range of toppings such as fruit, nuts or dairy-free yogurt.
These cakes can be stored in the fridge for 2 days for a well prepared breakfast.
The recipe is taken from The Tree Hugger, for more information and other great recipes please visit; https://www.treehugger.com/easy-vegetarian-recipes/pan-seared-oatmeal-with-blueberries.html
Ingredients
1 1/2 Cups Oats
2 cups Coconut Milk
2 Cups Water
1/3 cup sugar substitute e.g. Erythritol or 2/3 tsp. Stevia.
2 Tbsp. Coconut Oil
Pinch of Salt
Directions
1
In a large saucepan, add the water, coconut milk, sugar substitute, salt and oats, and bring to a boil.
2
Then reduce the heat and let simmer for about 20 minutes, until the oat mixture becomes thick.
3
Poor the oatmeal into a baking dish and allow to cool at room temperature for at least an hour. When the mixture sets, it becomes very thick and cake-like, making it a lot easier to cut and fry.
4
Prepare a frying pan by lightly coating it with coconut oil on a high heat.
5
Cut the oatmeal into equally-sized cuts and fry each piece on each side until cooked through and warmed.
6
Top the pan-seared oatmeal with a range of toppings such as fruit, nuts or dairy-free yogurt.
