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Ingredients
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Coconut Oatmeal
Berry Compote
Toppings
Method
Coconut Oatmeal
Combine liquids and oats
In a medium saucepan, combine 1 cup full-fat coconut milk, 1 cup water, and 1 cup rolled oats. Stir to combine.
Cook
Place saucepan over medium heat and bring to a gentle simmer, stirring occasionally. Reduce heat to low and simmer uncovered for 6–8 minutes, stirring every 1–2 minutes, until oats are tender and most liquid is absorbed but oatmeal remains creamy.
Finish
Remove from heat. Stir in 1 teaspoon vanilla extract, 1 tablespoon maple syrup, and 1 teaspoon fine sea salt. Taste and adjust sweetness or salt as desired. Keep warm while you make the compote.
Berry Compote
Start compote
In a small saucepan or skillet set over medium heat, combine 1 cup mixed berries, 1 tablespoon sugar (or honey), 1 tablespoon water, and 1 teaspoon lemon juice.
Simmer
Bring mixture to a gentle simmer. Cook, stirring occasionally, for 4–6 minutes until berries begin to break down and the sauce thickens slightly. If using frozen berries, cook a minute or two longer until fully thawed and saucy.
Adjust consistency
If compote is too thick, stir in up to 1 teaspoon extra water; if too thin, simmer another minute. Remove from heat and let cool slightly — it will thicken further as it cools.
Assembly & Toppings
Divide the warm coconut oatmeal between two bowls (see servings). Spoon the berry compote over the oatmeal in generous spoonfuls.
Scatter the chopped or grated dark chocolate (about 1 tablespoon total) over the hot oatmeal so it melts slightly. Sprinkle toasted coconut flakes (optional) and a pinch of sea salt flakes on top.
Serve immediately while warm. Leftover compote can be refrigerated up to 3 days; reheat gently before using.