Anselas Oatmeal Recipe
Steel Cut Oats, Tri-Colored Quinoa, Vanilla, Agave & Coconut Milk, topped with Brûléed Sliced Banana, Blueberries & Toasted Coconut
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Ingredients
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Oatmeal Base
Method
Preparation
- 1
Cook the Oats and Quinoa
In a medium saucepan, bring the coconut milk to a boil. Add steel cut oats and quinoa, reduce heat to low, and simmer for about 20-25 minutes or until the oats and quinoa are tender, stirring occasionally.
- 2
Add Flavor
Once cooked, stir in the vanilla extract and agave syrup. Mix well to combine and remove from heat.
- 3
Prepare the Toppings
While the oatmeal is cooking, prepare the toppings. Slice the banana and sprinkle with a little sugar. Using a kitchen torch, brûlée the banana slices until caramelized. Alternatively, you can place them under a broiler for a few minutes.
- 4
Serve
Spoon the oatmeal mixture into bowls, top with brûléed banana slices, fresh blueberries, and toasted coconut. Serve warm.