2cupslight unsweetened coconut milk, (can also use full fat coconut milk)
1cupgluten-free rolled oats
1/4cupmaple syrup, or granulated beet sugar
1/4cupunsweetened shredded coconut
pinchof kosher salt
fresh berries, agave, coconut milk and toasted coconut, for garnish
In a small saucepan, bring the coconut milk to a simmer over medium heat. Add the oats, maple syrup or sugar, coconut, cinnamon, and salt and stir. Reduce the heat to medium-low and cook until the milk has been absorbed and the oatmeal is creamy, about 15 minutes.
Serve immediately, topped with fresh berries, agave, extra milk, and toasted coconut.
Using full fat coconut milk will alter nutritional information.
You can use granulated or brown sugar instead of maple syrup or beet sugar, if desired.
Nutritional information does not include berries or other toppings.