Nothing compares to the scent of cinnamon, orange zest, and almond extract in the morning. And oatmeal creates the perfect blank canvass to paint those warm sunshine flavor pictures. Substitute the most tropical flavored milks–coconut milk, and you have one of the best tasting versions of otherwise boring oatmeal you’ve ever tasted. This is my favorite way to prepare and share it with friends. The creamy cozy comfort of this breakfast treat is beyond beautifully balanced and flavored.
I make my own coconut milk, so, it doesn’t have all the thickeners found in canned milk. You can simply dilute the amount called for in this recipe with half coconut milk and half water, or use a lite coconut milk.
1 1/2 to 2 cups of Coconut Milk (Reserve an equal amount of water in case you choose to dilute the coconut milk.)
1/8 Teaspoon Ground Nutmeg
1/4 Teaspoon Cinnamon
1/4 Teaspoon Almond Extract
1 Teaspoon Vanilla
1 Bay Leaf
1/4 Teaspoon Orange Zest
3/4 Cup of Rolled Oatmeal (Not Instant)
A Pinch of Salt
Honey or Evaporated Cane Juice/Sugar to sweeten to your taste
In a sauce pan pour 1 1/2 cups of the coconut milk reserving the remaining half cup if you would like to give the oatmeal a thinner consistency. Also, as I said above, I make my own coconut milk so it is not as thick as those found in the can. You can dilute the amount of coconut milk with equal parts water before adding to the pan.
Add the salt, bay leaf, nutmeg, cinnamon, and orange zest and let simmer for about ten minutes to extract as much of the flavor from the spices. If you are going to use sugar as your sweetener this will be a good time to add it so that it can dissolve during the cooking.
Toss in the rolled oats and simmer until it reaches your desired tenderness and consistency, stirring frequently.
Add Vanilla and Almond Extracts and stir to incorporate.
You can also drizzle some honey over it to sweeten instead of sugar, if you prefer.