Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream Recipe

This recipe, my friends, isn’t just breakfast; it’s a morning hug in a bowl. From the moment the nutty aroma of toasted oats fills the kitchen to the final spoonful of creamy coconut and sweet-tart jam, this dish is a sensory delight. My family, initially skeptical of “fancy oatmeal,” is now completely hooked. Weekends now begin with requests for “that amazing toasted oatmeal,” and even my usually rushed weekday mornings feel a little more luxurious when I manage to sneak in a quick bowl. What I love most is its versatility. It’s hearty enough to keep us full until lunchtime, yet light and bright enough to feel like a treat. The combination of textures – the satisfying crunch of the toasted oats, the smooth, fruity jam, and the ethereal coconut cream – is simply divine. And the best part? It’s surprisingly easy to make, customizable to your liking, and packed with goodness. Prepare to be converted; this Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream is about to become your new breakfast obsession.

Ingredients

This recipe is broken down into three components: the toasted oatmeal, the strawberry chia jam, and the coconut whipped cream. Each element is simple to prepare and contributes uniquely to the final dish.

For the Toasted Oatmeal:

• 1 ½ cups rolled oats (not instant) – Old-fashioned rolled oats provide the best texture. Quick-cooking oats can be used but will result in a less chewy and slightly mushier texture.
• 2 tablespoons unsalted butter or coconut oil – Butter adds a rich, classic flavor, while coconut oil provides a vegan option and subtle coconut aroma.
• ¼ teaspoon salt – Salt enhances the flavor of the oats and balances the sweetness.
• 3 cups water or milk (dairy or non-dairy) – Water keeps it lighter and highlights the other flavors. Milk adds creaminess and richness. Non-dairy options like almond milk, oat milk, or soy milk work beautifully.
• Optional: 1 tablespoon maple syrup or honey (for extra sweetness) – If you prefer a sweeter oatmeal base, add a touch of natural sweetener.

For the Strawberry Chia Jam:

• 1 pound fresh or frozen strawberries, hulled and sliced if large – Fresh strawberries are best when in season, but frozen strawberries work perfectly well and are often more economical out of season. No need to thaw frozen berries.
• 2 tablespoons chia seeds – Chia seeds are the magic ingredient that thickens the jam naturally and adds a boost of omega-3 fatty acids and fiber.
• 2 tablespoons lemon juice – Fresh lemon juice brightens the flavor, balances the sweetness, and helps to preserve the color of the strawberries.
• 2-4 tablespoons maple syrup or honey (adjust to taste based on strawberry sweetness) – Adjust the sweetener to your preference and the sweetness of your strawberries. Start with less and add more to taste.
• Pinch of salt – Enhances the sweetness and complexity of the jam.

For the Coconut Whipped Cream:

• 1 can (13.5-14 ounces) full-fat coconut milk, refrigerated overnight – Refrigerating the coconut milk is crucial for the cream to whip properly. Only the thick, solidified coconut cream will be used.
• 1-2 tablespoons powdered sugar or maple syrup (optional, for sweetness) – Sweeten the coconut cream to your liking. Powdered sugar dissolves smoothly, while maple syrup adds a natural sweetness and slight maple flavor.
• ½ teaspoon vanilla extract (optional) – Vanilla extract enhances the flavor and adds a touch of warmth.

Instructions

Follow these step-by-step instructions to create each component of this delicious breakfast. It’s best to start with the coconut whipped cream the night before, as it requires chilling.

Making the Coconut Whipped Cream (Prepare the Night Before):

1. Chill the Coconut Milk: Place the can of full-fat coconut milk in the refrigerator overnight (or for at least 4 hours). This is essential for the cream to separate from the watery liquid.
2. Scoop out the Cream: The next day, carefully remove the can of coconut milk from the refrigerator without shaking it. Open the can. You’ll notice a thick layer of solidified coconut cream at the top and watery coconut liquid at the bottom.
3. Whip the Cream: Using a spoon, scoop out only the thick coconut cream into a chilled mixing bowl. Discard or reserve the watery coconut liquid for smoothies or other recipes (do not discard it!).
4. Sweeten and Flavor (Optional): If desired, add powdered sugar or maple syrup and vanilla extract to the coconut cream.
5. Whip until Fluffy: Using an electric mixer (handheld or stand mixer) or a whisk, whip the coconut cream until it becomes light, fluffy, and forms soft peaks, similar to whipped cream. Be careful not to overwhip, or it might become grainy.
6. Refrigerate: Cover and refrigerate the coconut whipped cream until ready to serve. It can be made a few hours in advance.

Making the Strawberry Chia Jam:

1. Combine Ingredients: In a medium saucepan, combine the strawberries, chia seeds, lemon juice, maple syrup or honey (if using), and salt.
2. Cook Down the Strawberries: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally.
3. Simmer and Thicken: Reduce the heat to low and simmer for 10-15 minutes, or until the strawberries have softened and broken down, and the jam has thickened slightly. Stir occasionally to prevent sticking. If using frozen strawberries, they may take slightly longer to break down.
4. Mash (Optional): For a smoother jam, you can lightly mash the strawberries with a potato masher or fork during cooking. For a chunkier jam, leave them as they are.
5. Taste and Adjust Sweetness: Taste the jam and adjust the sweetness to your liking by adding more maple syrup or honey if needed.
6. Cool and Thicken Further: Remove the saucepan from the heat and let the jam cool completely. As it cools, the chia seeds will continue to absorb moisture and thicken the jam to a spreadable consistency.
7. Store: Once cooled, transfer the strawberry chia jam to an airtight container and store in the refrigerator for up to a week. It will thicken further as it chills.

Toasting the Oatmeal:

1. Melt Butter or Coconut Oil: In a large skillet or pot over medium heat, melt the butter or coconut oil.
2. Toast the Oats: Add the rolled oats and salt to the skillet. Toast the oats, stirring frequently, for 5-7 minutes, or until they are fragrant and lightly golden brown. Be careful not to burn them. Toasting brings out a wonderful nutty flavor in the oats.
3. Add Liquid and Cook: Pour in the water or milk (and maple syrup or honey, if using). Bring the mixture to a simmer, stirring occasionally.
4. Reduce Heat and Simmer: Reduce the heat to low, cover the skillet or pot, and simmer for 5-7 minutes, or until the oatmeal is cooked through and creamy, and most of the liquid has been absorbed. Stir occasionally to prevent sticking. The cooking time may vary slightly depending on the type of oats and your desired consistency.
5. Serve Immediately: Toasted oatmeal is best served immediately while warm and creamy.

Nutrition Facts (Per Serving, Estimated)

Please note that these are estimated values and can vary based on specific ingredients used and serving sizes.

• Servings: 4
• Calories per Serving: Approximately 350-450 calories

Approximate Breakdown (per serving):

• Protein: 8-10 grams
• Fat: 18-25 grams (primarily healthy fats from coconut and chia seeds)
• Saturated Fat: Varies depending on coconut milk fat content
• Carbohydrates: 40-50 grams
• Fiber: 8-10 grams
• Sugar: Varies depending on sweetener amounts and strawberry sweetness

Nutritional Highlights:

• High in Fiber: Oatmeal and chia seeds are excellent sources of dietary fiber, promoting digestive health and satiety.
• Source of Healthy Fats: Coconut milk and chia seeds provide healthy fats, including medium-chain triglycerides (MCTs) and omega-3 fatty acids.
• Good Source of Antioxidants: Strawberries are rich in antioxidants, which help protect against cell damage.
• Plant-Based and Vegan-Friendly: This recipe is naturally plant-based and vegan if using coconut oil and maple syrup.
• Customizable: You can adjust the sweetness, toppings, and liquid base to suit your dietary needs and preferences.

Preparation Time

This recipe involves preparing three components, but much of the time is hands-off.

• Coconut Whipped Cream: 5 minutes prep + overnight chilling (at least 4 hours)
• Strawberry Chia Jam: 20 minutes (10-15 minutes cooking, 5 minutes cooling)
• Toasted Oatmeal: 15 minutes (5 minutes toasting, 10 minutes cooking)
• Total Active Preparation Time: Approximately 40 minutes (spread out, mostly hands-off)
• Total Time (including chilling): Overnight + approximately 40 minutes

Tips for Time Management:

• Make the coconut whipped cream the night before.
• The strawberry chia jam can be made a day or two in advance and stored in the refrigerator.
• The toasted oatmeal is best made fresh just before serving.

How to Serve

This Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream is delicious served in a variety of ways. Get creative and enjoy!

• Classic Bowl:
  • Spoon warm toasted oatmeal into bowls.
  • Top generously with strawberry chia jam and a dollop of coconut whipped cream.
• Layered Parfait:
  • Layer toasted oatmeal, strawberry chia jam, and coconut whipped cream in glasses or jars.
  • Repeat layers for a beautiful and visually appealing parfait.
  • Garnish the top with fresh strawberries, a sprinkle of toasted coconut flakes, or chopped nuts.
• Breakfast Board:
  • Arrange bowls of warm toasted oatmeal, strawberry chia jam, coconut whipped cream, and various toppings on a breakfast board.
  • Let everyone customize their own bowls with toppings like:
    • Fresh berries (blueberries, raspberries, sliced strawberries)
    • Sliced bananas or peaches
    • Toasted nuts and seeds (almonds, pecans, walnuts, pumpkin seeds, sunflower seeds)
    • Shredded coconut (toasted or untoasted)
    • Granola
    • A drizzle of maple syrup or honey
• Dessert Oatmeal:
  • Serve slightly sweeter oatmeal as a healthy dessert option.
  • Increase the maple syrup or honey in the oatmeal base and coconut whipped cream if desired.
  • Add a sprinkle of chocolate shavings or cocoa nibs for extra indulgence.
• Warm or Cold:
  • While best served warm, the toasted oatmeal is also enjoyable at room temperature or even cold, like overnight oats.
  • The strawberry chia jam and coconut whipped cream can be served chilled or at room temperature.

Additional Tips for Oatmeal Perfection

Here are five helpful tips to ensure your Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream is a resounding success:

1. Don’t Skip the Toasting! Toasting the oats is the key to unlocking a deeper, nuttier flavor and a more satisfying texture. It elevates the oatmeal from ordinary to extraordinary. Take the extra 5-7 minutes – you won’t regret it.
2. Use Full-Fat Coconut Milk for Whipped Cream. For truly fluffy and stable coconut whipped cream, full-fat coconut milk is essential. Light coconut milk will not whip properly. Ensure it’s well-chilled overnight for optimal results.
3. Adjust Sweetness to Your Liking. The sweetness of this recipe is easily customizable. Adjust the amount of maple syrup or honey in the oatmeal, jam, and whipped cream to suit your personal preferences and the sweetness of your strawberries. Taste and adjust as you go.
4. Make it Ahead for Meal Prep. The strawberry chia jam and coconut whipped cream can be made ahead of time and stored in the refrigerator, making this recipe perfect for meal prepping. You can even toast the oats in advance and store them in an airtight container at room temperature for a day or two. Then, simply cook the oatmeal with liquid when ready to serve.
5. Get Creative with Toppings. While the strawberry chia jam and coconut whipped cream are the stars, don’t be afraid to experiment with other toppings to enhance the flavor and texture. Consider adding a sprinkle of cinnamon or nutmeg to the oatmeal while toasting, or topping with different fruits, nuts, seeds, or a drizzle of nut butter.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making this Toasted Oatmeal recipe:

Q1: Can I use instant oats for this recipe?

A: While you can use instant oats, it is not recommended for toasted oatmeal. Instant oats are pre-cooked and will become mushy when toasted and cooked again. Rolled oats (old-fashioned oats) or even steel-cut oats (though they require longer cooking) will provide a much better texture and flavor.

Q2: My coconut whipped cream isn’t whipping up. What did I do wrong?

A: The most common reason for coconut whipped cream not whipping is using the wrong type of coconut milk or not chilling it properly. Ensure you are using full-fat coconut milk (not light coconut milk) and that it has been refrigerated for at least 4 hours, preferably overnight. Also, make sure you are only scooping out the thick cream from the top of the can, leaving the watery liquid behind. If it’s still not whipping, your mixing bowl and utensils might not be cold enough, or you might be over-whipping it.

Q3: Can I substitute other fruits for strawberries in the chia jam?

A: Absolutely! Chia jam is incredibly versatile. You can easily substitute other berries like raspberries, blueberries, blackberries, or even stone fruits like peaches or plums. Adjust the sweetener and lemon juice as needed based on the fruit’s sweetness and tartness.

Q4: How long does the toasted oatmeal keep?

A: Toasted oatmeal is best enjoyed fresh and warm. Leftover cooked oatmeal can be stored in the refrigerator for up to 2 days, but it will lose some of its toasted flavor and texture. To reheat, add a splash of water or milk and microwave or heat gently on the stovetop, stirring occasionally.

Q5: Is this recipe gluten-free and vegan?

A: Yes, this recipe can easily be made both gluten-free and vegan. Ensure you use certified gluten-free rolled oats if you are strictly gluten-free, as some oats can be processed in facilities that also handle wheat. To keep it vegan, use coconut oil instead of butter for toasting the oats and maple syrup or agave instead of honey for sweetening. Coconut whipped cream is naturally vegan.

Enjoy creating this delightful and wholesome breakfast! Let the aroma of toasted oats and the sweet flavors of strawberry and coconut transport you to a blissful morning.

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